Here is a favorite recipe for our group. It dehydrates well and reconstitutes with not much change to taste and texture. Served over spaghetti this is a filling hot meal which is a big hit on a cold day. Finely shredded cheese is the secret to best taste.
Quetico Skyline Chili Servings: 6
INGREDIENTS: · 2 lbs ground beef · 2 – 14.5 oz cans Swanson Beef Broth · 1 large onion · 1 teaspoon garlic powder · 4 teaspoons chili powder · 1 teaspoon cinnamon · 2 teaspoons crushed red pepper · 4 teaspoons cumin · 5 medium bay leaves · 1 teaspoon allspice · 1-1/2 Tablespoons vinegar · 2 Tablespoons Worcestershire sauce · 6 oz can tomato sauce
DIRECTIONS: Use a 4 qt. pan and add the beef broth and water to the beef. Stir well until beef separates into a fine texture. DO NOT BROWN THE GROUND BEEF 1ST! Add all the other ingredients, bring to a boil, then reduce heat and simmer uncovered for 3 hours. If you want to remove the fat, cool chili in the refrigerator. Serve on top of cooked spaghetti. Top with red beans, onion, and finely shredded cheese. This recipe dehydrates and re-hydrates nicely for canoe trips.
I prefer Goldstar......j/k! Sounds good! I noticed this Summer that the local (to me) Kroger now carries skyline in Mylar bags! The only options before (unless you try and duplicate the recipe as you have done) were canned or frozen......it would certainly be a big hit in my camp after a long day on the water!
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