Chipotle Beef Chili Recipe


Chipotle Beef Chili

A super-satisfying hot bowl of chili is made even better with a touch of smoky heat from the chipotles and your own dried vegetables and jerky. There's nothing quite like cooking on the trail with dehydrated foods!

Written by Jennifer MacKenzie
Photography by Colin Erricson

Chipotle Beef Chili

Makes 1 serving


Chipotle pepper powder is available at well-stocked spice or bulk food stores and some supermarkets. If you can’t find it, you can grind a dry chipotle pepper in a spice grinder.


  • 1⁄2 oz Cajun Beef Jerky or Southwestern Ground Beef Jerky, broken into small pieces
  • 1⁄4 cup dried cooked kidney or black beans
  • 2 tbsp finely chopped tomatoes
  • 1 tbsp dried red or green bell pepper pieces
  • 2 tsp dried onion pieces
  • 1⁄2 tsp crumbled dried oregano
  • 1⁄2 tsp chili powder
  • Pinch of chipotle pepper powder
  • Pinch of salt
  • 1 1⁄4 cups water


Prep at Home

In a sealable plastic bag, combine beef, beans, tomatoes, red peppers, onions, oregano, chili powder, chipotle powder and salt. Seal and store at room temperature for up to 1 month.

To Serve

1. In a saucepan, combine beef mixture and water. Cover and let stand for 30 minutes or until vegetables start to soften.
2. Uncover and bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring often, for about 15 minutes or until vegetables are soft.

Fresh Additions

Replace 1⁄4 cup of the water with beer. Sprinkle with shredded Cheddar cheese or dollop with sour cream to serve.
Courtesy of The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt & Don Mercer © 2010 Reprinted with publisher permission. Available where books are sold.