Firepot – Chilli con Carne and Rice – 135g

Firepot Dehydrated Expedition Meals – All lovingly prepared and cooked in Dorset UK

Slow-cooked British beef combines harmoniously with the fruity ancho and smoky chipotle chillies, vibrant red peppers, and hearty kidney beans in our warmly-spiced tomato sauce. Served alongside fluffy long grain rice, this dish has become a beloved family favorite.

Chilli con Carne, a timeless one-pot wonder, embraces the essence of comfort and satisfaction. Our tender beef is slow-cooked to perfection, infused with a medley of flavors from paprika, cumin, and sweet tomatoes. The result is a depth of taste that warms the soul, even in the chilliest of climates.

With every bite, you’ll encounter the delightful crunch of red pepper, the nuttiness of red kidney beans, and a subtle spice that arises from the ancho and chipotle chillies. This combination transports you to South America, where the dish originated, while being lovingly crafted in a barn nestled in Dorset. It’s the ideal fuel for your next adventure, providing nourishment and an explosion of flavors that will leave you yearning for more.

Embrace the convenience of this one-pot marvel, allowing it to bring joy and satiation to your family gatherings or post-hike feasts. Our Chilli con Carne is an embodiment of culinary excellence, born from the passion to create a dish that truly satisfies the palate and fuels your spirit for the adventures that lie ahead.

Packaging – Waterproof

Ingredients and allergens

Beef mince (27%), tomatoes, rice, onion, red kidney beans, red pepper, garlic, fresh chillies, tomato puree, rapeseed oil, ancho chillies, beef stock concentrate, red wine vinegar, salt, cumin seeds, cumin powder, chipotle chillies, paprika, bay leaves, cinnamon, chilli powder, citric acid

Allergens: None

Story of Firepot

Every good idea starts with a problem. We started Firepot in the belief that there must be a way to make delicious, ethically-made expedition food that wasn’t filled with chemicals. Not finding any in the shops, our founder decided to make his own, and set out with friends to cross Greenland armed with a pack full of meals. At the end of the trip, he had a few leftover and gave them to hikers arriving at Kangerlussuaq airport. Those same people called a few weeks later to ask for more, and the rest, as they say, is history.

In 2017, Firepot launched in a small kitchen in a thatched Dorset barn, with the same four recipes that crossed Greenland. As our home-cooked meals ventured to the far corners of the Earth, our community exploded. In five years, we’ve gone from a one-man operation to a team of 16 distributing food to 34 different countries. With the support of an incredible grassroots community, a Firepot meal is now eaten somewhere in the world every 40 seconds.

As we grow, we’re committed to the principles we started out with making delicious food, using fresh, local ingredients, and sustainable practices.

What makes Firepot different?

Cooked by hand

We have always stuck to the simple quality that comes from doing things slowly: something the fast-food economy forgot.

Fresh ingredients are chopped and stirred by hand by our team of trained chefs. They use recipes which were developed over months to ensure that meals arrive in your bowl just as they would in your own kitchen — delicious and perfectly cooked, with nutritional integrity.

Dehydration

Unlike other expedition food brands, Firepot meals are dehydrated, not freeze-dried.

Dehydration is a means of air-drying. Our dryers were designed in-house and use warm air to remove the moisture from our food. This gentle process helps us to retain the texture of a home-cooked dish, avoids the need for preservatives, and it ensures that the drying process is less energy-intensive. It’s a method that sets Firepot apart from every competitor in the market.

Sustainability

Firepot’s commitment to sustainability is at the heart of every meal. Honouring our West Country roots, we use high quality fresh ingredients, sourced as locally as possible. Our British pork and beef come through award-winning butchers and west country farms. We operate a zero-waste policy; and all our off-cuts go into the compost heap.

In 2018, Firepot also debuted the outdoor food market’s first fully compostable packaging, and we have even found a way to repurpose our standard, yellow pouches.

Award-winning menu

Firepot’s growing menu currently includes a range of 18 recipes to suit every palate. It is the only award-winning expedition food brand, and has been recognised in a class with restaurant-cooked meals every year since our launch in 2017.

We offer a wide range of recipes to suit every palate, including gluten-free options and the market’s largest range of vegan expedition food.