Chili Mac

This backpacking recipe can be prepped FBC (Freezer Bag Cooking) or one pot method, for a quick, hearty meal. Options for vegetarian and also for using either dehydrated cooked pasta, or uncooked pasta.
Chili Mac
Ingredients:
  • 4 ounces cooked and dehydrated small pasta shapes (see below)
  • 2 Tbsp cooked and dehydrated hamburger or ‘beef’ tvp
  • 2 Tbsp diced freeze-dried bell peppers
  • 1 Tbsp cooked and dehydrated pinto beans
  • 1 Tbsp freeze-dried corn
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1⁄4 tsp dried garlic
  • 1 Tbsp olive oil or 1 packet
  • 1 ounce cheddar cheese
Directions:

At home pack the pasta and vegetables in a quart freezer or sandwich bag. Pack the seasonings in a small bag. Tuck the cheese and oil with the bags.

FBC method:

Add 2 cups of near boiling water to the bag. Make sure all pasta is covered. Seal tightly and put in a cozy for 15 minutes. Drain off any remaining water carefully. Shake in spice packet and add oil. Mix well and top with diced cheddar. Let melt a bit and stir in.

One pot method (w/dehydrated pasta):

Bring 2 cups water to a boil in your pot. Add in the pasta bag ingredients and stir well. Mix in the oil and seasoning bag. Turn off the stove, cover tightly and let sit for 10 to 15 minutes. In cooler temperatures use a pot cozy. Stir well and add in the cheese.

One pot method (with uncooked pasta):

Bring 2 cups water and the oil to a boil in your pot. Add in the pasta and cook for time on pasta package, at a gentle boil. Turn off the heat, add in the seasoning blend and cheese, stirring well. 

Serves 1.