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

Instant Sweet Potatoes for One | Commercial Dehydrators

Easy mashed sweet potatoes in no time! You can double the recipe.

Read more
Dehydrated Vegetables

Indian Cauliflower | Commercial Dehydrators

Cauliflower is an extremely versatile vegetable and holds up well to many flavors. In this recipe, classic Indian spices and a hint of sweetness are combined to create a snack that hits all the right notes. Cauliflower can be blanched first but skipping this will not significantly alter the taste of the final product. The color, however, is preserved better with blanching.

Read more
Dehydrated Vegetables

Powdered Hummus | Commercial Dehydrators

Hummus is a popular part of the Mediterranean diet. Enjoy it in all different flavors, making your own at home with this recipe and dehydrator. You can also store it in an airtight container for longer shelf life and reconstitute it later to enjoy in a sandwich or on a cracker.

Read more
Dehydrated Vegetables

Hot & Spicy Potato Sticks | Commercial Dehydrators

These potato sticks are great departure from your typical chip. The cumin and peppers create a wonderful flavor, but feel free to substitute any spices you prefer. Potatoes are extremely versatile and stand up well to almost any seasonings.

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/