TRAIL CHEF

Backpacker - - Contents - By Nick Cote

CHILI WEATHER

Ban­ish goose­bumps with three belly-warm­ing, one-pot meals.

Ban­ish the goose­bumps on cold nights with th­ese three belly-warm­ing one-pot recipes.

BUF­FALO CHILI Co­coa lends this recipe an earthy, mole-like flair. Serves 4

2 lbs. lean ground bi­son 4 Tbsp. chili pow­der (see right) 1 cup cooked black beans 2 chicken bouil­lon cubes 1 cup tomato sauce from pow­der 1 tsp. each: gar­lic, cumin, and co­rian­der 1 Tbsp. Mex­i­can oregano 2 Tbsp. onion flakes 1 Tbsp. co­coa pow­der 1 oz. aged Gouda AT HOME

➞ Sauté bi­son meat un­til browned, chop­ping into small pieces with a spat­ula. Then drain fat and de­hy­drate at 145°F for 4 to 6 hours, or un­til com­pletely dry. De­hy­drate beans at 125°F for 6 to 8 hours. Pack cheese in a zip-top bag. Com­bine all dry and de­hy­drated in­gre­di­ents in an­other bag. IN CAMP Add dry in­gre­di­ents to

➞ a pot with 21/2 cups wa­ter. Bring to a boil, cover, and sim­mer 20 min­utes, or un­til re­hy­drated. Gar­nish with shaved Gouda. WEIGHT* 4 oz. PRO­TEIN 56 g CALO­RIES 480

GREEN CHILE AND PO­TATO STEW

Char fresh chiles over an open flame to give this meal a sweet, smoky fla­vor. Serves 2

5 fresh chiles (poblano for milder, Ana­heim for hot­ter) 1 large rus­set po­tato ½ cup freeze-dried corn 1 Tbsp. Mex­i­can oregano 3 beef bouil­lon cubes 2 Tbsp. onion flakes 2 ft. alu­minum foil 3 oz. freeze-dried chicken AT HOME

➞ Com­bine dry in­gre­di­ents in a zip-top bag. IN CAMP

➞ Char chiles over a camp stove flame un­til black­ened and blis­tered all over. Wrap in foil and set aside. Chop po­tato into 1/ -inch cubes. When

4 chiles are cool, peel off charred skin, re­move stems and seeds, and dice. Add all in­gre­di­ents to a pot with 31/2 cups wa­ter. Bring to a boil, cover, and sim­mer for 20 min­utes, or un­til pota­toes are cooked through, then serve. WEIGHT 12 oz. PRO­TEIN 46 g CALO­RIES 420

SWEET PO­TATO, CORN, AND BLACK BEAN CHILI This veg­gie chili is loaded with fiber and vi­ta­mins. Serves 2

1 cup cooked black beans 1 medium sweet po­tato ½ cup freeze-dried corn 1 cup tomato sauce from pow­der 2 veg­etable bouil­lon cubes 4 Tbsp. chili pow­der (see right) 1 tsp. each: gar­lic, cumin, and co­rian­der 2 Tbsp. minced onion flakes 1 Tbsp. Mex­i­can oregano ½ cup aged Gouda AT HOME

➞ De­hy­drate beans at 125°F for 6 to 8 hours. Com­bine dry in­gre­di­ents in a zip-top bag.

IN CAMP Chop po­tato into 1/inch

➞ 4 cubes. Add all in­gre­di­ents to a pot with 2 cups wa­ter. Boil, cover, and sim­mer 20 min­utes, or un­til po­tato is cooked and in­gre­di­ents are re­hy­drated. Serve with shaved Gouda. WEIGHT 6 oz. PRO­TEIN 18 g CALO­RIES 420

Sweet po­tato, corn, and black bean chili per­fectly bal­ances sweet with heat.

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