This campfire chili mac is a classic one pot camping meal that combines homemade beef chili and creamy mac and cheese to create the ultimate comfort food. Make it over the campfire or on your camp stove.
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Campfire chili and Dutch oven mac and cheese are camping staples. They're easy to make, can feed a crowd, only require one pot, and are perfect for those days when your camping weather is less than stellar. Since they're both so awesome on their own, it's no surprise that a combination of the two is incredible. Try it for yourself and see.
Why This Recipe is Great for Camping
- It's made entirely in one pot, so there are minimal dishes involved.
- You can cook it over the campfire or on your camp stove.
Ingredients and Substitutions
- Ground beef--I recommend using lean ground beef (85/15) for this one pot chili mac recipe. It will give off a little bit of fat that will add plenty of flavor to the dish.
- Worcestershire sauce--This adds some umami to the dish and packing it along is well worth the flavor boost.
- Beans--I use red kidney beans, but feel free to swap in black beans or another type of sturdy canned bean. Be sure to drain and rinse your beans before using.
- Tomatoes--Using canned tomatoes with chilies added, such as Rotel, saves you packing along extra vegetables. If you prefer a milder flavor, use regular diced tomatoes. Don't drain the tomatoes as the pasta will cook in the liquid.
- Spices--I use a combination of chili powder, cumin, and oregano. Be sure to use a chili powder that you're familiar with. If you're not sure of the heat level, start with less and add to taste.
How to Make Dutch Oven Chili Mac
1. Prepare a bed of hot coals or campfire with low flame. Add the oil to the Dutch oven and place over the heat.
2. Stir in the beef and onion and sauté until the onion is softened and the beef is cooked through.
3. Add the tomato paste and spices and cook, stirring, until fragrant.
4. Stir in the tomatoes, beans, macaroni, water, and Worcestershire sauce.
5. Bring to a simmer, cover, and cook, stirring occasionally, until the pasta is tender.
6. Remove from the heat and add the cheese. Stir until the cheese is melted and the sauce is creamy.
FAQs
Definitely. Follow the directions, using a Dutch oven or large pot to cook the chili mac on a camp stove or a regular stovetop.
I don't recommend it. The texture of the pasta will change after thawing and may become mushy.
Tips and Troubleshooting
- To get ahead, combine your spices in a small jar or bag and rinse and drain your beans before heading out to camp.
- After adding the macaroni, be sure to stir it a few times while cooking to ensure that the pasta doesn't stick to the pot.
- Leftover chili mac can be stored in a sealed container in your cooler or fridge for up to 3 days. The pasta will continue to absorb liquid as it sits, so you may need to add a splash of broth or water when reheating it.
More Dutch Oven Recipes You'll Love
Recipe
Campfire Chili Mac
Equipment
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
- Sour cream, sliced scallions, hot sauce, and sliced jalapeño for serving (optional)
Instructions
- Prepare a bed of hot coals or a campfire with low flame.
- Pour the oil into the Dutch oven and set on a grate over the fire.
- When the oil is hot, stir in the ground beef and onion, and cook, stirring frequently, until the beef is cooked through and the onion is softened, about 8 minutes.
- Add the tomato paste, chili powder, cumin, oregano, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the tomatoes, beans, macaroni, water, and Worcestershire sauce. Bring to a simmer, cover, and cook until the pasta is al dente, 12 to 15 minutes.
- Remove from the heat and add the cheese. Stir constantly until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of water or broth. Season to taste.
- Ladle into bowls and serve immediately with extra cheese, sour cream, scallions, hot sauce, and sliced jalapeños, if desired.
Notes
- Get ahead--Combine your spices in a small jar or bag and rinse and drain your beans before heading out to camp.
- Stir, stir, stir--After adding the macaroni, be sure to stir it a few times while cooking to ensure that the pasta doesn't stick to the bottom of the pot.
- Storage--Leftover chili mac can be stored in a sealed container in your cooler or fridge for up to 3 days. The pasta will continue to absorb liquid as it sits, so you may need to add a splash of broth or water when reheating it.
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