American Long Distance Hiking Association - West

Backpacking Recipes - Chili and Cornbread

07 Aug 2017 10:49 AM | Bob Turner (Administrator)

Backpacking Recipes

Contributor:  Kate “Drop-N-Roll” Hoch


The following is currently one of my favorite backpacking supper recipes. It requires a little home preparation but is simple, filling, and delicious.

Chili and Cornbread Crumble

Chili and Cornbread Crumble ready to eat


Ingredients:
1 can chili
1 jiffy corn bread mix, prepared as directed on box

(1 can chili + 1/4 box of cornbread = 1 meal)

At Home:
Spread chili in a thin layer on solid non-stick dehydrator sheet.
Slice cornbread into thin strips (about 1" wide). Lay flat on mesh dehydrator sheet.
Dehydrate at ~150F approximately 8 hours.  Crumble dried chili into a Ziploc bag.  Pack 1/4 of the cornbread into another Ziploc bag (break as desired/necessary to fit in bag).

Dehydrating the chili

On Trail:
Add ~10oz boiling water to chili and let sit for 10 minutes.  Sprinkle cornbread pieces on top of hydrated chili.  Enjoy!

Editor’s Note:
Please share your favorite recipes with the hiking community by emailing to editor@aldhawest.org.  If you have questions regarding a published recipe, feel free to email your questions to the editor.


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