Chilli Con Carne is a great recipe that can easily be cooked for two or more people in a trangia with very little effort. Its great for a longer hike because with Dehydrated mince and a few veggies, you can easily have a meaty dish much later in your hike. This is actually Liz’s and My own hiking con carne recipe, based on the one we would normally cook if we are at home.
The Required ingredients are:
Seasoning: – Pre-mix before leaving:
- Cayenne pepper (1/2 tbsp)
- Chili powder (1/2 tbsp)
- Black Pepper(1/2 tbsp)
- Ground Coriander powder (1/2 tbsp)
- Cummin (1 / 2 tbsp)
- Oregano ( 1 tbsp)
- Chili Flakes (depending on taste)
- 350 – 500g of de-hydrated mince
- 80g of Red Kidney Beans (or more to taste)
- Sachet of Tomato paste (equal to 2 tbsp)
- 5 / 6 Musrooms
- 1 Brown Onion
- Rice (~ 2 Cups)
- Oil/ butter/ water
There is only so much to anything that you cook in a single pot. This recipe is no exception.
Roughly chop the onion and Mushrooms, add to the pot with a little bit of oil, butter or water. (Depending on what you have available) Cook up until it starts to brown, add in the red kidney beans and cook for an additional minute or so.
Add the spices and fry with the onion, beans and mushrooms.
Hydrate the meat in the pot with all the other ingredients, this will vary depending on how dehydrated the meat is which varies from brand to brand, just follow whats on the packet, usually its around 1:1 ratio of water to meat.
This water will play the dual function of hydrating the meat at the same time as adding a bit of volume. Cook until the meat begins to soften stirring regularly to avoid anything sticking to the base of the pot.
Add the tomato paste and cook until it thickens as below, this usually takes another 5 – 8 min or so.
Cook the rice on a second burner to the side, this will usually take 7 – 12 minutes depending on your rice.
It’s time to chow down on some tasty food! Enjoy!