One of my favorite backpacking meals has to be Chili Mac. This cozy comfort food tastes extra good after a long day on the trail. It is a recipe packed with protein, carbohydrates, and fat to help with muscle recovery and provide energy on the trail. Dehydrating chili is a relatively simple backpacking meal, and there are many creative ways to spice it up!
This recipe can be adjusted as you please AND you can even use this guide to dehydrate your own favorite chili recipe! This recipe uses a dehydrator, however, I do provide some tips for using an oven if you do not have a dehydrator available to you.
If all of that sounds good to you, let’s get into it so you can bring dehydrated chili mac on your next adventure!
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Comprehensive Guide to Dehydrating Chili Mac
You can’t tell me a warm bowl of chili mac in the backcountry doesn’t sound delicious and when it is your own meal, it is even better! In this dehydrating chili mac guide, I will go over the following topics:
- Nutrition on the Trail
- Ingredients & Equipment
- Pre- Trail and On-the-trail Prep
- Alternative Recipes
As always, if you need help, feel free to leave a comment!
Dehydrated Chili Mac Nutrition Information
When backpacking, it is SO important to pack thoughtful meals that provide a good balance of Calories, Fat, Carbohydrates, and Protein.
Carbohydrates
Carbohydrates are your main source of energy for backpacking. Pasta and Bread provide complex carbohydrates that take longer to break down, but provide more energy over an extended period of time. The pasta in dehydrated chili mac is a great source of carbs.
Protein
Protein is needed for muscle repair and growth but it also helps you feel fuller longer. Feeding your body high sources of protein on the trail will help with your overall recovery so you can wake up the next day on the trail feeling ready to go!
Fat
Fat provides long-term energy and helps your body absorb more vitamins, but it is also one of the more challenging macromolecules to get on the trail. Common sources of fat include butter and cheese, which can both go rancid on the trail. Thankfully, this chili mac recipe includes tips for dehydrating ground beef and adds cheese powder which is a good source of fat.
Here is the nutrition breakdown:
Calories: 715
Carbohydrates: 119
Protein: 34.5
Fat: 22.0
These numbers will vary based on ingredients and serving size.
Equipment and Materials
This recipe does not require any special tools!
General Cooking (Cutting Board, Knife, Spatula, Large Pot)
For a more flavorful meal, consider pre-cooking all of the ingredients together. However, it is not necessary if you’re in a time crunch!
Dehydrator (With Adjustable Settings)
Any adjustable dehydrator will do. Always reference the guide for specific temperatures and usage. I love the Cosori Premium Food Dehydrator.
Reusable Bags (or other storage method)
Depending on how quickly you use your meal will change the storage method. For immediate use or within the month, I like to use biodegradable sandwich bags or stasher bags. If I am cooking the meal in a bag, I will use mylar bags.
Backpacking Stove
For reheating this dehydrated chili mac on the trail, I use a pot and stove setup.
Chili Mac Ingredients
The best part about this Mountain House Chili Mac doup is that it is extremely versatile. Here is an explanation of some of the main ingredients you can use in your meals.
Core Ingredients
- Ground Beef (or TVP for a vegetarian option) – Provides protein and a hearty texture. If you’re using beef, it should be cooked thoroughly and rinsed to remove excess fat before dehydrating to ensure it rehydrates well without spoiling.
- Elbow Macaroni(or other small pasta) – The “mac” in the chili mac! Small pasta shapes work best because they cook quickly when rehydrating. Pre-cooking the pasta before dehydrating helps reduce cooking time in the backcountry.
- Tomato Powder or Canned Diced Tomatoes—Tomato powder adds a rich tomato base and rehydrates well. Otherwise, canned tomatoes with green chilis work well, too.
- Canned Beans (Kidney, Black, or Pinto) – Adds fiber, protein, and texture to the dish.
- Vegetables (onions, Peppers, Corn, etc.) – These provide additional flavor, nutrition, and texture. They should be diced small and dehydrated to ensure they rehydrate quickly.
Seasonings & Extras
- Chili Powder – Gives the dish its signature chili flavor with a mix of spices like cumin, paprika, and garlic.
- Cumin & Smoked Paprika – Enhances the smoky flavor of the chili.
- Garlic Powder & Onion Powder – Boosts the depth of flavor without the need for fresh ingredients.
- Salt & Black Pepper – Essential for seasoning and bringing out the flavors of the dish.
- Cheese Powder (Optional) – Adds a cheese element to the mac! This is my favorite cheese powder.
- Bouillon Powder or Cube (Optional) – Provides depth and a richer broth-like taste when rehydrated.
Dehydrating Your Chili Mac
In a bowl, mix the ground beef with the breadcrumbs until thoroughly combined—this step helps with rehydration. Heat a non-stick frying pan over medium heat and add the ground beef, minced onions, and minced garlic. Cook until the beef is browned and the onions become translucent. Next, add the kidney beans, diced tomatoes, chili powder, cumin, oregano, salt, and pepper to the beef mixture, stirring well to combine. Let the chili mixture cook for a few minutes, allowing the flavors to meld together.
Meanwhile, cook the elbow macaroni according to the package instructions, then drain and set it aside. Once the chili is ready, combine it with the cooked macaroni, making sure everything is evenly mixed. Alternatively, you can dehydrate the pasta and chili mixture separately for better rehydration.
Spread the chili mac mixture onto dehydrator trays, lining them with parchment paper if needed to prevent smaller pieces from falling through the mesh. Dehydrate at 145°F (63°C) for about 6-8 hours or until fully dried, keeping in mind that drying times may vary depending on your dehydrator model. Once completely dehydrated, allow the chili mac to cool before packing it into reusable bags. Each bag should contain one serving, with this recipe making about two servings. To complete the meal for the trail, pack dehydrated cheese powder in a small baggie and bring a small travel-size container of olive oil to enhance the dish when rehydrated.
Rehydrating Dehydrated Chili on the Trail
This process is going to vary based on your backpacking kitchen setup. These instructions are based on using an MSR Pocket Rocket and Pot. But you can also use a Jetboil and Mylar Bag!
- Pour the chili mac mixture into a pot. If you’re adding cheese powder, do that at the end.
- Add enough water to cover the meal and stir well.
- Bring to a boil, then reduce the heat to low. (This is why I like using a pot system so you can control the heat),
- Cook, stirring regularly, for about 10 minutes or until rehydrated.
- Add your cheese powder mixture and stir well!
- Enjoy your homemade dehydrated chili mac after a long day of hiking!
Cold Soak
This meal is also great for cold soaking. Four hours prior to eating, you can add water to the noodles and dehydrated veggies. Just mix your sauce on the side with water when you’re ready to eat and add it to your cold soaked chili mac.
Saving Fuel
If you want to save fuel but don’t want to cold soak your meal completely. You can add water to your base meal while you set up camp. This will help start the rehydration process without using fuel. Then, slowly bring your water to a bowl in your pot until your mixture is tender and hot.
Storage Options
Storing this meal takes a little more precaution because of the ground beef that is utilized in the recipe. Excess fat on the ground beef could spoil the entire meal so if you’re looking to increase the shelf life of your meal, you can do some of the following:
- Cook the ground beef separately closer to the date of use.
- Use an air-tight container and store the meal in a cool, dark place for up to two months.
- Vacuum-seal the meal and put in the freezer for up to one year.
Storing dehydrated meals for future use is an excellent way to bulk-prep your meals for the backpacking season.
Meal Adjustments
Dehydrating Chili Mac is great because there are so many different alterations you can make to the recipe based on what you have available.
- Add your own chili powder: Dehydrate hot peppers and use a food dehydrator to make your own chili fine powder. You can store it in an airtight container and use it as needed. This is a great way to add a little spice to your meals!
- Make it green: Use green bell peppers, green chilis, pinto beans, and sauteed onions.
- Vegetarian Chili Recipe: Leave the meat out! Add Beyond Beef or additional beans. Add some nutritional yeast for additional protein and chili flakes for a kick.
Flavorful Dehydrated Chili Mac Backpacking Recipe
2
servings45
minutes10
minutes715
kcalThis recipe is packed with flavor and tastes delicious on the trail.
Ingredients
1/2 lb. Lean Ground Beef or Vegetable Protein Substitute
1/4 cup Breadcrumbs
1 Medium Onion, Minced
3 Garlic Cloves, Mined
1 Red Pepper, Chopped
1 Can (14 oz.) Kidney Beans, drained and rinsed
1 Can (14 oz.) Dived Tomatoes
1 can (4 oz.) Green Chilies
1 Tbsp. Tomato Paste
Hot Sauce, to taste (optional)
2 Cups Elbow Macaroni
- Dry Ingredients
1 Tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Oregano
Salt and Pepper, to taste
Red Pepper Flakes, to taste
- Pack for Trail
2 Tbsp. Dehydrated Cheddar Cheese Powder, per serving
Olive Oil, Optional for Additional Fat
Pre-Trail Cooking Instructions
- In a bowl, mix the ground beef with the breadcrumbs until thoroughly combined. This step helps with rehydration.
- Heat a non-stick frying pan over medium heat and add the ground beef, minced onions, and minced garlic. Cook until the beef is browned and the onions are translucent.
- Add the kidney beans, diced tomatoes, chili powder, cumin, oregano, salt, and pepper to the beef mixture. Stir well to combine.
- Cook the chili mixture for a few minutes until the flavors meld together.
- Meanwhile, cook the elbow macaroni according to package instructions. Drain and set aside.
- Combine the cooked macaroni with the chili mixture. Make sure everything is well-mixed with a wooden spoon. You can also dehydrate the pasta and chili mixture separately.
- Spread the chili mac mixture onto dehydrator trays. Depending on the type of trays for your dehydrator, you may need to line the trays with parchment paper if the mesh is too large for the piece sizes of your meal. Dehydrate at 145°F (63°C) for about 6-8 hours or until fully dried. The exact time may vary based on your dehydrator model.
- Once completely dehydrated, let the chili mac cool.
- Pack the dehydrated chili mac into reusable bags. Each bag should contain one serving; this recipe makes about two servings.
- Put dehydrated cheese powder in a small baggie to bring on trail. Pack a container of olive oil in a small travel-size liquids container.
- Rehydrating Dehydrated Chili on the Trail
- Pour the chili mac mixture into a pot. If you’re adding cheese powder, do that at the end.
- Add enough water to cover the meal and stir well.
- Bring to a boil, then reduce the heat to low. (This is why I like using a pot system so you can control the heat),
- Cook, stirring regularly, for about 10 minutes or until rehydrated.
- Add your cheese powder mixture and stir well!
- Enjoy your homemade dehydrated chili mac after a long day of hiking!
Notes
Pack It Up
Making your own dehydrated food for your next backpacking trip is an excellent way to control what you’re eating in the backcountry. It is an opportunity to get creative with the foods you eat while fueling your body for your trip. The first time you create your own backpacking meal is exciting!
This is one of my favorite chili mac recipes but you can certainly dehydrate your own favorite chili recipe and add pasta for carbohydrates ti naje ut a cguku nac c=recuoe! A chili recipe is perfect at the end of a full day of adventure, especially on a chilly night.
This recipe is packed with flavor and tastes delicious on the trail. If you have questions, let me know!
Happy Backpacking!
Meet the Author -
Sarah Borgen
I am an Educator and outdoor Enthusiast based out of Seattle and writer of Exploren Borgen! My adventures consist of weekends spent in the woods, on a hike, car camping, and taking a deep breath of fresh air. When not on an adventure, you can find me in a classroom teaching high school science! I love having a job that allows me to the opportunity to discuss things like conservation, sustainability, and accessibility.
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Sarah Borgen, AKA your outdoor bestie
I’m an outdoorsy educator and adventure advocate, which is why I’m passionate about creating resources – like blogs, guides, and interactive maps – to simplify your travels. I’m eager to share some of Washington’s greatest destinations and hidden gems with you.
