YM Chili Con Carne

1 servings
Ground Bison
4.0 ounce(s)
Bear Creek Soup
0.1 whole
Tomato Paste
0.1 can(s)
Instant Rice
0.5 cup(s)
Cheese - Shredded Mix
0.25 cup(s)

Dietary Restrictions

Recipe Instructions

* Bear Creek Soup - use Darn Good Chili
Pre-trip prep: season as fancy (worcestershire, tomato paste and beef stock) or basic (salt and pepper) as you wish to cook ground bison and vacuum seal once cooled. Mixing in all tomato paste in now may save you from adding it later during the trip.

1: Re-heat Bison in soup pot. Heat until centre of meat chunks reach 165F (stick in a metal knife and hold aprox. 6 seconds pull out and hold to your hand). Thin layer of coconut oil/ghee will help it from sticking. Add thin layer of water if worried of burning.

2: Add 7 cups of boiling water, and bag of chili mix. Add tomato paste in if you haven't already mixed it in with bison during the pre-trip prep phase.

3: Hydrate instant rice with hot water in a Gallon bag closer to serving time so it does not cool down too fast. Can do this in a pot as well.

4: Serve Chili over hot rice. Sprinkle cheese to your pref.