This campfire chili mac is a classic one pot camping meal This dish merges handcrafted beef chili with rich mac and cheese to craft the perfect comforting meal. Prepare it either over an open campfire or using your portable camping stove.
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Campfire chili and Macaroni with Dutch-oven-baked cheese Are essential for camping trips. These dishes are simple to prepare, serve many people easily, just need one pot, and shine during those times when the camping weather isn’t at its best. Given how great each of them is individually, it’s not surprising that combining these two creates something amazing. Give it a try and experience it firsthand.
Why This Recipe Is Perfect for Camping
- It's prepared completely in a single pot , resulting in fewer dishes to wash.
- You can prepare it over the campfire or on your camp stove .
Ingredients and Substitutions
- Ground beef-- For this one-pot chili mac recipe, I suggest using 85/15 lean ground beef. This will render just enough fat to infuse lots of flavor into the meal.
- Worcestershire sauce-- This lends an umami element to the meal, making it worthwhile to include for that extra burst of flavor.
- Beans-- I opt for red kidney beans, though you can substitute them with black beans or any other robust variety of canned beans. Make certain to drain and rinse the beans prior to usage.
- Tomatoes-- By using canned tomatoes with added chilies, like Rotel, you can save space without bringing additional veggies. For those who favor a less spicy taste, opt for standard diced tomatoes instead. It’s important not to drain these tomatoes since the pasta will be cooked in this liquid.
- Spices-- I mix together chili powder, cumin, and oregano. Make certain to utilize a chili powder whose spiciness you know well. In case you're uncertain about how spicy it might be, begin with a smaller amount and adjust according to your preference.
How to Prepare Dutch Oven Chili Mac
1. Set up a layer of glowing embers. Or gather around a campfire with a low flame. Pour the oil into the Dutch oven and set it on the heat source.
2. Mix in the beef and onions. Cook until the onions become soft and the beef is thoroughly cooked.
3. Include the tomato paste along with the spices. and stir continuously until aromatic.
4. Stir in the tomatoes, beans, macaroni, water, and Worcestershire sauce.
5. Bring to a simmer Cover and cook, stirring occasionally, until the pasta becomes soft.
6. Remove from the heat Then incorporate the cheese. Continue stirring until the cheese has completely melted and the sauce achieves a smooth, creamy consistency.
FAQs
Absolutely. Adhere to the instructions, utilizing a Dutch oven or a sizable pot to prepare the chili mac either on a camp stove or a conventional one.
I wouldn't suggest it. After thawing, the pasta's texture might alter and could turn out soft and overcooked.
Tips and Troubleshooting
- To stay prepared, mix your spices in a small container or bag and make sure to wash and dry your beans prior to leaving for camping.
- Once you've added the macaroni, make certain to give it several stirs during the cooking process to prevent it from adhering to the pot.
- Chili mac leftovers can be kept in a sealed container inside your cooler or refrigerator for up to three days. As time passes, the pasta might soak up more sauce, so consider adding a bit of broth or water when warming it back up.
More Delicious Dutch Oven Recipes You're Sure to Enjoy
Recipe
Campfire Chili Mac
Equipment
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Enamel-coated cast iron pot including a lid
Ingredients
- 2 tablespoons vegetable oil
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon oregano
- 1 teaspoon table salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 (10-ounce) can diced tomatoes with chilies such as Rotel
- 1 (15-ounce) can red kidney beans rinsed and drained
- 2 cups macaroni
- 1 ½ cups water or chicken broth plus more, if needed
- 1 tablespoon Worcestershire sauce
- 1 cup shredded Cheddar cheese plus more for serving
- Cultivated cream, chopped green onions, spicy condiment, and cut chili peppers for serving (optional)
Instructions
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Set up a layer of glowing embers or maintain a campfire with a small flame.
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Add the oil to the Dutch oven and place it on a grate above the flames.
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Once the oil is heated, add the ground beef and onion, then cook while continuously stirring until the beef is thoroughly cooked and the onion becomes soft, approximately 8 minutes.
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Stir in the tomato paste, chili powder, cumin, oregano, salt, and pepper, then continue cooking while continuously mixing for approximately 1 minute or until they become aromatic.
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Mix in the tomatoes, beans, macaroni, water, and Worcestershire sauce. Allow it to reach a gentle boil, then cover and let it simmer until the pasta reaches an ideal texture, which should take about 12 to 15 minutes.
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Take it off the heat and stir in the cheese. Keep stirring until the cheese melts completely and the sauce reaches a smooth consistency. Should the sauce be too thick, incorporate a bit of water or broth. Adjust the seasoning as needed.
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Spoon into bowls and serve right away with additional cheese, sour cream, green onions, hot sauce, and chopped jalapeños, as preferred.
Notes
- Get ahead-- Mix your spices together in a small container or bag, then wash and dry your beans prior to going camping.
- Stir, stir, stir-- Once you've added the macaroni, make certain to give it several stirs during the cooking process to prevent it from adhering to the bottom of the pot.
- Storage-- Chili mac leftovers can be kept in a sealed container inside your cooler or refrigerator for up to three days. As time passes, the pasta might keep soaking up the liquids, so consider adding a bit of broth or water when warming it back up.
Nutrition
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