Midwest Chili


2 Lbs of Hamburger

2 cans Kidney Beans, drained and rinsed

2 cans Chili Beans

4 15.5oz cans Tomato Sauce or 2 32 oz cans

2 Cans Petite Diced Tomatoes

½ Tbsp crushed Red Pepper flakes

Salt and Pepper to taste

1-2 Tbsp Italian Seasoning

1-2 Tbsp Chili Sauce

1 Tbsp Chili Powder

1-2 Tbsp Worcestershire Sauce

1 large squirt Yellow Mustard

1 Yellow Onion Diced

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Midwest Chili

Dec 05, 2022Brenda Brink
Contributed By: Adventures in Freeze Drying

This recipe will make 4 medium trays of chili*


  1. Cook the onion in a little bit of Chicken broth in a separate pan, to keep the onion from soaking up hamburger grease. 
  2. Put the hamburger in a large stock pot, add salt, pepper, and Italian seasoning to taste, and cook until the hamburger is done.  
  3. Drain the hamburger, and then rinse very thoroughly with hot water or even boiling water to get rid of as much grease as possible. 
  4. Return to the stock pot, or crock pot
  5. Add all of the remaining ingredients, stir and cook over low heat for 3-4 hours
  6. Chill, then spread evenly on parchment lined trays. Then add dividers in the ten portion configuration. Cover with a lid and freeze until solid. 
  7. Remove the lids, and Freeze Dry.
  8. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

44 hours with 12 hours extra dry time to get to morning


Each 1/10th portion will need about ½ C of boiling water, stir and let sit for 5 minutes, check and add more water if needed, let sit for 5 more 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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