Go Back

Campfire Chili Mac

Campfire chili mac combines smoky ground beef and elbow macaroni in one pot, simmering until the pasta is tender and the broth thickens. Cheddar melts in at the end for a gooey, cheesy finish that’s built for campfire cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Campfire chili mac
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cup elbow macaroni
  • 3 cup beef broth
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1.5 cup shredded cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build flavor
  1. Heat a large Dutch oven over campfire coals, then brown the ground beef with the diced onion, stirring occasionally, until the beef is browned.
  2. Stir in the beef broth, diced tomatoes, chili powder, and cumin until the mixture is fully combined and bubbling at the edges.
Cook the pasta
  1. Add the elbow macaroni and bring the chili mixture to a simmer over the campfire coals.
  2. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened to a chili-mac consistency.
Finish with cheese
  1. Stir in the shredded cheddar cheese and cook just until melted, then serve warm.

Notes

Pro tip: Stir often once the pasta goes in to keep macaroni from sticking to the bottom of the pot. Store leftovers in the fridge up to 3-4 days; reheat gently with a splash of broth. Freezing is not recommended because the pasta can soften too much when reheated. For a lighter option, swap the cheddar for reduced-fat shredded cheese and add an extra splash of broth if it thickens early.