I'm not actually including a recipe for the chili here, because I just sort of make that up as I go along, and I don't think I've ever made the same batch of chili twice. You can use your favourite recipe, or follow the Trail Recipes one linked above. This post is more about the method of dehydrating your chili at home, and re-hydrating it on the trail.
Completely cook and cool the batch of chili. For a single serving, spread approximately 12 oz. (3 ladles) of chili onto a baking sheet lined with parchment paper. Dehydrate in a convection oven at 150 degrees for 8.5 hours, or until the chili is dry and brittle. (You could also use a proper dehydrator, but I don't have one, so... convection oven it is!) Cool completely, then break into smaller pieces and store in a zip top bag.
To re-hydrate: Put the chili and 1.5 cups of water into the pot. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring often. Remove from the heat, cover, and let sit for another 5 minutes until everything is fully softened.