Ingredients
1 tablespoon olive oil
1.5 lbs ground beef (or ground turkey/plant-based crumble)
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper (any color), chopped
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
2 cups beef broth (or vegetable broth)
1 cup water
1.5 cups elbow macaroni (uncooked)
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper to taste
1 cup shredded cheddar cheese (for topping, optional)
Fresh cilantro or green onions, chopped (for garnish, optional)
Instructions
Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat (or suspended over a campfire). Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat if necessary.
Step 2: Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally.
Step 3: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: Pour in the tomato sauce, diced tomatoes (undrained), drained kidney beans, and drained corn. Stir well to combine.
Step 5: Add the beef broth and water to the pot. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot. Season with salt and pepper to taste.
Step 6: Stir in the uncooked elbow macaroni. Ensure the macaroni is mostly submerged in the liquid. Cover the pot and reduce the heat to low (or adjust distance from fire) to maintain a gentle simmer.
Step 7: Cook for 15-20 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. If the chili mac becomes too dry, add a little more water or broth.
Step 8: Remove the pot from the heat (or off the campfire). If desired, sprinkle the shredded cheddar cheese over the top, cover for a few minutes to melt, then stir it in or serve as a topping.
Step 9: Garnish with fresh cilantro or chopped green onions, if using. Serve hot and enjoy your delicious Campfire Chili Mac!
Notes
For best results, pre-chop vegetables and pre-measure spices at home. This significantly reduces prep time at the campsite. Always bring extra water or broth in case the pasta needs more liquid to cook through. Be mindful of heat control when cooking over a campfire; adjust the distance from the flames as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg
Keywords: camping recipes, campfire chili mac, one pot camping meal, easy camping food, outdoor cooking, camp stove recipes, dutch oven recipes, hearty camping dinner, family camping recipes, comfort food camping
