I make chili and dehydrate. Make it a bit less spicier than you like, and make sure you rinse and drain fat from the beef as well as you can. The dehydrating process intensifies spice.

Any meat should be cut small or thin and trimmed of as much fat as possible prior to going in the dehydrator. Any dish can be dehydrated - Fork in the Trail is full of meals you'll never see on Mountain House bags, and each recipe has dehydrating instructions.