Meal-In-A-Jar: Chili

If you do not have jars on hand you can also seal this in a mylar bag with oxygen absorbers for long-term shelf storage. The mylar bags are great if you lay them flat you can then stack them in storage containers

Serving Size: 3-4 people

Ingredients:

3/4 c. Freeze-Dried Ground Beef (on sale in October)
1 1/2 c. Instant Pinto Beans (on sale in October)
1 c. Freeze-Dried Tomato Dices (on sale in October)
2 T. Dehydrated Chopped Onions
2 T. Tomato Powder
1/2 tsp. minced garlic
1 tsp. salt
1/8 tsp. paprika
3/4 tsp. ground cumin
1/2 T. oregano
1 1/2 T. chili powder
1/16 tsp. cayenne pepper
tiny pinch of red pepper flakes

Directions:

Place all ingredients in a quart-sized canning jar in order listed above. For longer shelf-life we recommend placing an oxygen absorber inside and sealing using the jar attachment on a Foodsaver Vacuum Sealer.

When ready to cook, bring 5 cups of water to a boil. Add jar ingredients and let simmer for 20 minutes. This will make a delicious thick chili. If you like a thinner soup feel free to add a little more water.