This recipe makes about 10 cups
Directions:
(This recipe can be done in an instant pot or a crock pot)
- In a frying pan or Instant Pot, sauté the chopped onion and bell pepper. (If using an Instant Pot, select the "Sauté" function)
- In a separate pan, cook the ground beef until browned. Drain and rinse off excess grease, then pat dry with a paper towel to remove as much fat as possible
- If using a slow cooker, transfer the sautéed onions and peppers to the crock pot. Add the cooked ground beef, broth, fire-roasted tomatoes, jalapeno (if using), and tomato paste
- Drain and rinse all beans thoroughly, then add them to the pot
- Add oregano, cumin, smoked paprika, chili powder, minced garlic, Worcestershire sauce, salt, and pepper and stir well to combine
- Instant Pot: Secure the lid and select the "Bean" or "Chili" setting. Cook for 20 minutes
- Slow Cooker: Cover and cook on low for 3–4 hours
- Stir and adjust seasoning if needed.
- Add parchment paper to your trays
- Pour chili onto trays
- Add dividers if using. We like the 10-portion setting for this recipe
- Pre Freeze when possible
- Freeze dry (my cycle time was 36 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 divider portions or about 1 1⁄3 cups of freeze-dried chili to a bowl with 1 cup of hot water. Cover and let it sit for 3-4 minutes. Stir and enjoy
Notes:
Replace the ground beef with crumbled tofu for a vegan version. See our vegan chili recipe.
Nutritional Value Per 1 cup pre-freeze-dried
Calories: 239 Protein: 19 g Fat: 8 g Carbohydrates: 26 g Sugar: 4 g Fiber: 6 g
Cycle times & rehydration for reference only. Your results may vary.
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