Chili Pouch O Noodles


2lbs lean Ground Beef cooked drained and rinsed
1 coarsely chopped Yellow Onion
2 Green Bell Peppers Chopped
3 Tbsp Chili Powder
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
3 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
1 tsp of ground Chipotle
1⁄2 tsp ground Cayenne Pepper
1⁄2 tsp salt
1 tsp black pepper
1 can tomato sauce
2 cans undrained diced tomatoes
1 6oz can tomato paste
2 cans red beans or kidney beans drained and rinsed
2 Cups water
6 packages of Ramen Noodles

Chili Pouch O Noodles

Sep 15, 2022Brian Witmer
Contributed by: John in Bibs

Recipe makes approximately 3 trays of chili and 1 tray of noodles *



  1. Add everything to the crockpot, and cook for 6 hours on low heat.
  2. Let it cool down, then place in the refrigerator overnight and skim fat off of the top in the morning. **This is an important step for long term storage
  3. Slice ramen, uncooked, into 2 servings and place on a freeze drying tray
  4. Put the Chili into 24 disks in silicone molds, or use dividers to make 10 portions (2 disks=1 serving)
  5. Pre Freeze: Remove Chili from molds before Freeze Drying. If using dividers you can leave them in while freeze drying.
  6. Freeze Dry
  7. Store Appropriately. (See Tips and Tricks for storage help)


Cycle Time:




1 serving is ½ a package of Ramen noodles and two disks of Chili. 

  1. Add 1 C of Boiling water, stir and let sit for 2 minutes. Stir and let sit for an additional 2 minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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