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Campfire Chili Mac

Campfire chili mac is a one-pot ground beef and macaroni dinner simmered over the campfire until the pasta is tender, with a chili-spiced tomato sauce and a cheesy melted top. This budget-friendly chili mac delivers hearty, filling comfort in a Dutch oven.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 onion, diced
  • 2 cup elbow macaroni
  • 2 can (14.5 oz) diced tomatoes
  • 2 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1.5 cup shredded cheddar cheese
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat the Dutch oven over campfire coals and brown the ground beef with the diced onion, stirring occasionally, until the beef is no longer pink.
  2. Continue cooking until the onion is translucent and the beef has some browned bits, then scrape up any flavorful stuck pieces from the bottom.
Build the chili sauce
  1. Stir in the diced tomatoes, beef broth, chili powder, cumin, salt, and pepper until everything is evenly combined and no dry spice remains.
  2. Bring the mixture to a simmer over the coals, maintaining a steady bubbling surface.
Cook the macaroni
  1. Stir in the elbow macaroni and cook covered, keeping the simmer active, stirring occasionally to prevent sticking.
  2. Cook for 12-15 minutes, until the pasta is tender and the sauce clings lightly to the macaroni.
Melt the cheese
  1. Sprinkle the shredded cheddar cheese over the top, cover again, and let stand for a few minutes until fully melted.
  2. Remove from the coals and serve hot after the cheese has melted into a lightly creamy layer.

Notes

Pro tip: if the mixture thickens faster than the pasta cooks, add a splash of extra beef broth and keep a gentle simmer. Refrigerate leftovers in a covered container for up to 3 days; reheat on the stove with a splash of broth. Freezing is not recommended because macaroni can soften after thawing. For a lighter option, use lean ground beef (or ground turkey) and reduce the cheese to 1 cup.