Written by: Karl Guzman



Time to read 8 min

Growing your own chilis? That's the good stuff! From seeing those tiny little sprouts pop up from the soil, to the colorful, spicy pods hanging from the plant, every step is like nature's little miracle. And after all the watering, care, and probably talking to them (hey, plants need pep talks too!), there comes a time when you’ve got way more chilis than salsa to make. 


That’s when you look at our 'The Beast' Food Dehydrator and think, "Time to save these bad boys for later!" By drying them out, you’re not just storing them – you’re bottling up summer to spice up those winter chilis and stews.


Prep time

15 min

Dehydrate Time

1 hour


Varies based on chilli quantity





Dried chilis are a homesteader's secret weapon. Imagine capturing the sun-soaked taste of summer in a jar, ready to be unleashed anytime you need a flavor punch. We're talking about chilis that are richer, deeper, and even more potent than their fresh siblings. 


These dried wonders are versatile – perfect for grinding into chili powder, tossing into a pot of beans, or simply sprinkling on top of your favorite dishes. And the best part? They take up so little space but pack such a massive punch. So, let’s dive into turning those fresh chilis into dried gold with the help of our 'The Beast' Food Dehydrator!


Now, drying chilis? It’s more than just taking the water out. You’re actually making their flavor even bigger. Think of it like sun-drying a tomato – what was once juicy and fresh turns super rich and tasty. Just like that, the chilis get an extra kick when they lose their water. But here’s the deal: not all chilis are the same.


Big ones, small ones, super spicy or just a little zing – they all need a bit of a different touch when drying. For example, those big, juicy bell peppers? They're going to need some extra time compared to the skinny little cayenne ones. And a heads up, if you think a chili is hot now, just wait till it's dried.


So, before you toss those chilis into 'The Beast', you want to pick out the champions of the bunch. 


We're talking the ones that are nice and ripe, but still feel firm when you give them a little squeeze. That tells you they're fresh and packed with flavor.


Also, do a quick once-over for any bad spots or any signs of mold. 

Freshness is the name of the game here. And hey, if you've got different types of chilis, why not mix and match? Drying a batch with different flavors can give you a fun spice blend to play with in your cooking. Think of it as your secret weapon in the kitchen!

If you're looking to experiment, consider a mix: fiery habaneros, robust jalapenos, and milder ancho chilis. Each brings a unique flavor profile to the table. Remember, while dehydration enhances the flavor, it retains the heat. Always handle with care, especially the hotter varieties. And a pro tip? Don't rub your eyes after handling them!


Alright, folks, before we dive deep into the actual chili dehydration, let's talk tools. For this recipe, your major player is a good dehydrator. And if you ask me, there’s one that stands out from the pack: 'The Beast'. Now, why 'The Beast'? Here's the lowdown:


  • Capacity: This thing is roomy. With its 8 metal racks and included non-stick mats, you can spread out your chilis generously. No stacking or overcrowding, just ample space for those peppers to breathe and dry evenly.


  • Simplicity: Though it's called 'The Beast', it’s a dream to operate. That built-in rear fan? It ensures even drying, so you don’t have to play musical chairs with your trays.


  • Cleanup: After you're done, cleanup’s a breeze. Those stainless steel trays? Dishwasher-ready.

  • Recipes & Guidance: If chilis are just the start for you, there's a free recipe book thrown in. Over 100 ideas to keep your dehydrator humming. Plus, a handy manual to ensure you're on the right track.


  • Support: And should you hit a snag or have a curious question, there’s a top-notch customer service team ready to help.


So for this recipe, and countless others, 'The Beast' is your trusty sidekick. If you're serious about dehydration and want consistent, stellar results, this is your go-to.


Dehydrating chilis might seem as simple as throwing them into a machine and waiting, but just like any culinary endeavor, it has its quirks. With "The Beast" Food Dehydrator, many of these can be easily navigated. However, there are still some common concerns we hear from beginners, and here’s how to address them:

1. Uneven Drying: Have you ever noticed that some of your chilis are as dry as the Mohave, while others still have a touch of their fresh feel? Uneven drying can occur for a few reasons:

 -  Size Matters: Larger chilis or those with thicker flesh might need more time than their slimmer counterparts. Consider cutting them into uniform sizes for consistent results.

-  Positioning: Ensure the chilis aren’t overlapping in "The Beast". Give them their personal space, and they’ll reward you by drying uniformly.

2. Retaining Moisture: The entire purpose of dehydrating is to, well, dehydrate! But sometimes, those stubborn chilis hold onto their moisture like it's a lifeline. If after the recommended time, they still have a bendy demeanor, it means they’re holding onto moisture. Here’s how to tackle this:

- Give Them Time: Be patient. Sometimes, all they need is a little more time.

-  Temperature Tweak: Adjust "The Beast's" settings. A slight increase might be all that's needed.

3. Discoloration: Black isn’t a color you want to see on your chilis. If they’re going dark on you, it's a sign of overheating. Here's how to remedy this:

-  Cool It: Use the adjustable settings on "The Beast" to reduce the temperature.

-  Consistency Check: Ensure there's uniform slicing. Thicker slices can retain moisture, which can cause browning if the heat is cranked up to accommodate drier parts.


Dehydrated Chilis with "The Beast" Food Dehydrator

  • Prep Time: 10 minutes

  • Dehydrating Time: 5-10 hours (depending on chili thickness)

  • Total Time: About 10 hours, 10 minutes

  • Servings: Varies based on chili quantity

  • Estimated Yield: Approximately 1 cup of dehydrated chilis for every 4 cups of fresh chilis


  • Fresh chilis of choice (Remember, thicker-fleshed varieties will take longer!)
  • Optional: Salt, for added flavor and preservation



  1. PREP: 

    Start by washing your chilis. Using gloves, slice them open, and remove the seeds. For quicker drying, slice them into thinner strips or rings. If you prefer whole dried chilis, make a few slits in them to allow moisture to escape.

  2. Season (Optional): 

    If you're salting your chilis, now's the time. A light sprinkle will do.

  3. Load Up: 

    Arrange the chilis on the trays of "The Beast", ensuring they don't overlap.


  1. Set and Forget: 

    Depending on your chili type and desired dryness level, set "The Beast" between 125°F to 135°F. Check occasionally. Remember, they should be crisp but not burnt.

  2. Cool and Store: 

    Once done, allow the chilis to cool to room temperature. Store in airtight containers, away from direct sunlight.


  • For an extra flavor punch, consider smoking or roasting chilis before dehydrating.

  • Store in a cool, dark place to retain color and flavor for longer.


While dehydrating is our go-to for long-term chili preservation, sometimes you might want to mix things up a bit. Here are some alternative methods and variations to consider:

  • Smoking: This isn’t about giving your chilis a bad habit but about infusing them with a smoky flavor. You can smoke your chilis before drying them in "The Beast". It lends an aromatic depth perfect for those BBQ rubs.


  • Chili Flakes or Powder: There’s something satisfying about making your chili powder. Once they're dehydrated in "The Beast", grind them to your desired consistency. Store in an airtight jar, and you've got seasoning for months.


  • Sun Drying: An age-old method. If you're blessed with sunny weather, place sliced chilis on racks and let Mother Nature do her thing. Once they're almost dried, finish them off in "The Beast" to ensure all moisture is zapped.


Alright, you've got a jar of dried chilis, and the question pops up: "What can I pair these with?" Well, let's get those creative juices flowing!

  1. Stews and Soups: Crumble a couple of dried chilis into your next pot of stew or soup. They'll release a slow burn and a smoky flavor that makes every spoonful a delightful experience.

  2. Homemade Spice Blends: Grind up your dried chilis and mix 'em with other spices. You’ve got yourself a custom spice blend! Sprinkle on your meats, popcorn, or even your morning eggs for a fiery start.

  3. Pizza and Pasta: Ever tried spicy pizza? Sprinkle your dried chilis over your pizza before baking, or toss them into your pasta sauce. Talk about a zesty twist!

  4. Salads: Add a new dimension to your salads. Crush a bit of dried chili over the top for an unexpected kick.

  5. Dips and Salsas: Rehydrate your chilis by soaking them in warm water. Then, blend them into salsas, dips, or any other condiment for an extra layer of depth and heat.

  6. Breads and Bakes: If you're into baking, mix some crushed dried chilis into your dough. Be it bread, muffins, or cornbread, you're in for a spicy surprise!

Remember, these dried chilis are like flavor bombs. A little can go a long way, so start small and adjust according to your taste buds. Happy pairing!


Well, friends, there you have it! From a fresh chili pepper plucked straight from the vine to a crispy, dehydrated morsel of spicy goodness, we've journeyed together, and I hope you've enjoyed every step.

Dehydrating with "The Beast" Food Dehydrator isn't just about preserving food; it's about enhancing flavor, making the most out of your harvest, and getting creative in the kitchen. Whether you're a seasoned chef, a homesteader, or someone simply looking for ways to spice up their meals (pun intended), dried chilis are a must-have in your pantry.


Other useful tips:


  • Experiment and Explore: While we've focused on chilis, "The Beast" can handle so much more. From fruits and jerky to herbs and more, get curious and try out new things!

  • Stay Safe: Always remember to handle chilis, especially the super-hot varieties, with caution. And if you get some capsaicin (that's the spicy molecule!) on your hands, dairy is your friend. A little milk or yogurt can help ease the burn.

  • Share Your Creations: We'd love to see what spicy (or not-so-spicy) concoctions you come up with! Share your dehydrated delights with our community. Tag us on social media, or drop a pic in the comments below. Bonus points if you've got a recipe or a new use for dried chilis that we haven't thought of!

  • Feedback is Golden: How did your dehydration process go? Did "The Beast" live up to its name? We're always eager to hear from you. Let us know your thoughts, tips, or even areas we can improve upon.


In the end, food is as much about the journey as it is about the destination. Whether you're drying chilis for a winter stew or prepping for a summer BBQ, each batch tells a story. So here's to many more culinary adventures together!


And hey, if you've enjoyed this guide, give it a thumbs up, share it with a pal, and drop a comment. We appreciate every bit of love and feedback. Until next time, stay spicy and happy dehydrating!


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