Follow the directions for dehydrating soup/chili in your dehydrating manual.
Use dehydrator trays with a nonstick Paraflexx Sheets for Excalibur dehydrator, parchment paper, or fruit leather inserts.
Use a measuring cup, transfer about 2-3 cups of cooked chili onto each tray.
Try to evenly distribute chili on the dehydrator trays, breaking up any meat chunks with your fingers.
Leave about 1-2 inch of space from the edge of lip to prevent soup from slipping off trays. (trust me this is a messy one!)
Dehydrate at 125 degrees for 6-8 hours. Check soup at 6 hours to see state of drying. You can check the beans and meat – if they are tender or wet looking they are not fully dried. All liquid will be dried, and the bean and meat will be completely solid!
***Tip*** Using chicken will reduce your chances of chili spoiling. Beef, turkey, and ground meats tend to have more fat in them, which can cause rancidity when left in warm temperatures for a long period of time.
Once chili is completely dry, take trays out of the dehydrator and allow chili to cool completely!
Scoop all chili into large ziplock bags or glass storage containers. Keeps in dry cool place until your next trip.
***Tip****Always label your dehydrated food bags or containers with the recipe name, date made, and serving size! This will help you distinguish food items and meals when packing for your next adventure. Make sure to update your serving size if you remove portions from your overall supply. See example below.
Chicken Chili. 7/4/2015. 5 serving.
Chicken Chili 7/4/2015. 1 serving.