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Dublinlin
45
Aug 25, 2018
Whenever I make chili for the family, after supper I pop what’s left in my dehydrator overnight and put one cup full in each hiking meal bag (reusable zip lock bags that you can put boiling water in—I get mine from Dutchwaregear.com ( https://dutchwaregear.com/product/food-storage-bag/ ) but I think you can get them (shorter ones) from Pack-It-Gourmet, also)...anyway, I toss the bagged chili in the freezer and grab it out next time I go on a hiking trip. The chili tastes awesome reconstituted with a cup of boiling water. When originally making up the chili, though, be sure to remove all the grease from the meat you use, as grease and dehydration don’t play nicely together.
My FAVORITE camp meal, though, requires the little titanium rice cooker (Keith) I bought here on Mass Drop. I add jalapeño summer sausage (easy to carry in my backpack) to the rice before cooking. I use my tiny Fancee Feest alcohol stove with its simmer ring to heat the Keith Rice Cooker. Twenty minutes later, when the rice is done to perfection, it has absorbed all the spicy juices from the jalapeño summer sausage. Everyone in my family LOVES this meal!
And my favorite camp drink is to steep a Bigelow Vanilla Chai Tea bag in a mug of hot water and then, after the tea is nice and strong, stir in a package of hot chocolate mix. Best cold weather camping drink ever!
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