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Backpacking Food
Dutch Oven
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Backcountry Chili

How about chili? Serve with Dutch oven cornbread, yum. Vegetarian chili mix is available in many health food stores n bulk or by package and supermarkets. This recipe is set up for backpacking, but if you are in a campground, you can skip dehydrating the beans and substitute a 14-ounce can of diced tomatoes for the dried tomatoes.

Ingredients:
6.4 ounces vegetarian chili mix
2 15-ounce cans of kidney beans
2 ounces sun-dried Tomatoes
4 ounces cheddar cheese
40 corn chips (baked, not fried)

Cookware:
12 inch Dutch Oven or camp pot

Instructions:

1. At home, drain and rinse kidney beans, then spread them in an even layer on a non-stick cookie sheet. The beans may touch, but should not be heaped. Put the tray in theoven and turn the heat to its lowest setting; use an oven thermometer to keep the temperature around 135 degrees. Crack the oven door to allow the moisture to escape.

2. After 3 hours, check the beans every half hour. To determine dryness, remove a few beans from the oven and let them cool 2 or 3 minutes. If the beans are hard and dry, they are done.

3. Cut tomatoes into small pieces. Pack chili mix, dehydrated beans, and tomatoes in one plastic bag. Pack the corn chips separately and don't worry if they get crushed. Also pack 4 ounces of cheddar cheese.

4. On the trail, place dry mix in pot and add: 7 1/2 cups water (add more as needed) Mix well. Bring to a boil and simmer 15 minutes or until done; stir to prevent sticking.

5. Meanwhile, grate cheese and crush corn chips. Serve chili in bowls, sprinkling cheese and corn chips on top.

Note: The amount of briquets that you will use varies depending on the ambient air temperature. Also, be extremely careful that you do not place too many briquets under the oven as this will cause the bottom of the cake to burn. Most of the heat should be from the oven's lid.