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A pot of campfire chili mac over a campfire.

Campfire Chili Mac

A woman's face.Angie Zoobkoff
Homemade beef chili and creamy mac and cheese collide to create the ultimate camping comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 722 kcal

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.

Nutrition

Serving: 1portionCalories: 722kcalCarbohydrates: 64gProtein: 45gFat: 31gCholesterol: 113mgSodium: 1450mgFiber: 10gSugar: 8g
Keyword chili mac, dutch oven cooking, ground beef recipes
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