Posted by: jakinnan | February 19, 2013

Perk’s Chili



2 T diced dried onion
2 T diced dried bell peppers
2 T diced sundried tomatoes
1⁄4 c cooked and dehydrated red kidney beans
1⁄4 c dehydrated canned hot chili beans
1 T tomato powder
2 t brown sugar
1 t dried garlic
1⁄2 t diced dried jalapenos
1⁄2 t ground chili pepper
1⁄8 t dried oregano, cumin, cinnamon
1 c cooked and dehydrated hamburger


Optional: Add a ¼ cup of red wine. Top with a couple of tablespoons of fresh Pico De Gallo packed in.

Substitute freeze dried hamburger or TVP ‘hamburger’ flavor.

Perk’s recipes is the “cover with water” type. Use your eyes as your guide on how much. For soups a 2: 1 ratio of water to dry food is a good start.


At home pack everything together in a quart freezer or sandwich bag. For long trips, pack the meat separately in a small bag.

FBC method:
Add the beef to the bag and top with near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Add more water if needed.

Mug method:
Add the beef to the mug with dry ingredients. Top with boiling water. Stir well, cover tightly and let sit for 15 minutes. Add more water if needed.

One pot method:
Put the dry ingredients in your pot. Cover with water and bring to a boil. Add more water if necessary. Turn the stove off, cover tightly and let sit for 15 minutes. In cool temperatures use a pot cozy.

Courtesy of


  1. Cool, this looks awesome right now. I bet my grandma would love this recipe. She loves her chili.

    • You will have to let me know if you try it. Thank you for your comment and God Bless You.

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