Dehydrated Recipes

Camper Chili | Commercial Dehydrators

Follow these directions using any of the chili recipes on our recipes page, your own favorite recipe, or even chili from a can.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • Chili of your choice
Ingredients
macros
  • Chili of your choice
Instructions
  1. If the chili you're using is runny, add a little cornstarch and cook until the liquid has thickened to the point that it will not run off the drying sheets. With a fork, mash any pieces of meat until they are the size of large grains of rice. Beans can be left whole or cut in half.
  2. Working with 1 cup of chili at a time, spread it in strips on drying sheets set in dehydrator trays. Dehydrate at 135°F (57°C) for a vegan chili (no meat, dairy, or oil) or 155°F (68°C) (if it contains meat) for 8 to 10 hours. For a meat-based chili, after 5 to 6 hours, when the top of the chili is dry, flip the drying sheet over onto the dehydrating trays and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the chili to dry all the way through. Continue to dehydrate until dry and brittle.
  3. Crumble each of the leathers (they should measure to 1 cup) and store individually. If vacuum sealed with an oxygen absorber, a meat-based chili will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer; if kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry. A vegetarian chili will keep in a cool, dry place for 5 or more years in a vacuum-sealed bag with an oxygen absorber; if stored in a ziptop plastic freezer bag, it will keep for 1 month.
TO PREPARE
  1. Add 1 & 1/4 cups boiling water to the bag, squish around to mix, seal, and let sit 3 to 5 minutes.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
Prep time icon
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • Chili of your choice
Ingredients
macros
  • Chili of your choice
Instructions
  1. If the chili you're using is runny, add a little cornstarch and cook until the liquid has thickened to the point that it will not run off the drying sheets. With a fork, mash any pieces of meat until they are the size of large grains of rice. Beans can be left whole or cut in half.
  2. Working with 1 cup of chili at a time, spread it in strips on drying sheets set in dehydrator trays. Dehydrate at 135°F (57°C) for a vegan chili (no meat, dairy, or oil) or 155°F (68°C) (if it contains meat) for 8 to 10 hours. For a meat-based chili, after 5 to 6 hours, when the top of the chili is dry, flip the drying sheet over onto the dehydrating trays and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the chili to dry all the way through. Continue to dehydrate until dry and brittle.
  3. Crumble each of the leathers (they should measure to 1 cup) and store individually. If vacuum sealed with an oxygen absorber, a meat-based chili will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer; if kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry. A vegetarian chili will keep in a cool, dry place for 5 or more years in a vacuum-sealed bag with an oxygen absorber; if stored in a ziptop plastic freezer bag, it will keep for 1 month.
TO PREPARE
  1. Add 1 & 1/4 cups boiling water to the bag, squish around to mix, seal, and let sit 3 to 5 minutes.
more recipes
Dehydrated Vegetables

Beet And Hemp Granola | Commercial Dehydrators

Smooth, sweet, and crunchy – this granola recipe is not only delicious and packed with nutrition, but it also makes use of vegetables, beets for sweetness and color. The vibrant hue of this gorgeous granola speaks to its natural goodness, making it the perfect snack for all kinds of occasions.

Read more
Dehydrated Vegetables

Beans, Vegetables And Ramen Noodles | Commercial Dehydrators

When you are feeling hungry but don’t have time to cook, this easy recipe will be your savior. It’s vegan, yummy as well as quick and easy.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/