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When I’m at home in the winter, I make peppers almost every week. I’m especially happy to make it with my own harvested elk meat and homemade pepper and tomatoes.

My chili recipe seemed to be convertible for backcountry, so I asked the program manager. Culinary Institute of America Full-time workers at Flag Staff House, Is one of the best restaurants in Boulder, Colorado. On my first trip, Chile got a great review. Beans and rice“The patron said. If you have tried that dish, you know it is highly rated!

Dietary statistics

  • Recipe Weight: 5.5 oz
  • Total calories: 512
  • Calories per ounce: 93


This recipe contains some special ingredients than the other recipes, but each makes a big difference in the final taste. (Andrew Scarka)

The backcountry version uses 11 different ingredients and spices. It’s more work, but the final product justifies the effort. In addition, we have large batches (more than 100 servings per season), and adding some extra ingredients will add a slight increase in time and cost.

For simplicity, this meal can be made using only 6 ingredients. However, in most cases it is difficult to find locally, so this is not suitable for last-minute meal planning. Materials are easy to find online.

The full version mainly has different seasonings. In addition to chili powder, use:

Instant refried beans can be found in several grocery stores. (For example, in Boulder Natural grocery store Some brands contain gluten, so sensitive people should read the ingredient label.

Tomato powder is an important basic ingredient. A little helps a lot. It is convenient to put it in a household pantry.

The most common complaint about this dish is textured vegetable protein. If you’re not used to it, it can be difficult to digest (even palace tents are too claustrophobic). Therefore, consider using more beans and less textured vegetable protein.

Alternatively, use dried beef crumble instead of textured vegetable protein. This can significantly increase costs, but it is easier on sensitive systems. Please note that beef crumble is not a shelf-stable food. After opening the package, refrigerate and use within 1 week. In the field, use within a day or two, depending on the ambient temperature.

Add cheese, fritos, or olive oil to increase calorie count and calorie density.

Preparing to stay at home

If you’re traveling alone, you can put everything but cheese in a small bag and mix. Cheese should be kept in a special bag. Cheese makes most meals better, and on longer trips, I often pack a large block of it.

For groups, you can carry all the ingredients in one bag and divide them in the field or give each group member a separate ration (as usual). I’ll give you the cheese again. Spices tend to settle towards the bottom of the bag and shaking the bag helps to redistribute them.

Cooking method

  1. Bring about 12 ounces of water to a boil.
  2. Remove the pot from the heat. Add all ingredients except cheese.
  3. Cover and leave for about 10 minutes to rehydrate. You can also simmer while stirring so that it does not burn.
  4. Mix the cheese.
On that virgin trip, this backcountry chili recipe got a great response.
On that virgin trip, this backcountry chili recipe got a great response. (Andrew Scarka)

my”Disputation of soup and GruelPost, I tend to make my diet more watery in the backcountry. Cleaning up is easy with up to 16 ounces of water.