Chili Mac Hand Pies Baked in a Camp Dutch Oven with Cheddar and Biscuit Crust
Brown ground beef with onion and chili spices in a skillet, simmer in elbow macaroni and tomato sauce until thick, then stir in cheddar and cool. Wrap the filling in flattened refrigerated biscuits and bake them in two batches in a 12-inch Dutch oven at about 375°F with coals under and on top. Allow about 1 hour 15 minutes total, until the crust is deep golden and the filling reaches 165°F.
Chili mac usually comes in a bowl. This version goes in your hand. A thick beef and macaroni filling gets tucked into biscuit dough and baked until the outside is golden and the cheese inside is molten.
They are easy to eat standing around the fire, and the filling can be made at home. The biscuit dough is the shortcut, so the work is mostly crimping and watching coals. Serve them with salsa or sour cream for dipping.
Chili Mac Hand Pies Baked in a Camp Dutch Oven with Cheddar and Biscuit Crust
- Prep
- 25 min
- Cook
- 50 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium coals, about 375°F in the Dutch oven
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch Dutch oven with lid
- 12-inch cast-iron skillet
- charcoal chimney and about 30 briquettes
- lid lifter and heat-proof gloves
- parchment paper
- tongs
- rimmed plate or small sheet pan
- fork
- pastry brush or spoon for butter
- foil
Steps
-
Start the coals
Light about 30 briquettes in a chimney. They need around 20 minutes to ash over, so start them as you begin cooking the filling.
-
Brown the beef
Set a 12-inch skillet over a medium camp stove flame or a grate over the fire. Cook the beef and onion for 8 to 10 minutes, breaking up the meat, until no pink remains. Add the garlic and cook 1 minute. Ground beef is safe at 160°F.
-
Simmer the filling
Stir in the chili powder, cumin, paprika and tomato paste for 1 minute. Add the tomato sauce, water and macaroni. Simmer 10 to 12 minutes, stirring often, until the pasta is tender and the mix is thick. Add a splash of water if it dries out before the pasta is done.
-
Cool the filling
Stir in the cheddar and season with salt and pepper. Spread the filling on a rimmed plate and let it cool for 10 to 15 minutes. Warm filling will melt the dough and leak, so don't skip this. Don't leave it out longer than 1 hour in warm weather.
-
Fill the pies
Line the Dutch oven with parchment. Dust your hands and a clean surface with flour. Press each biscuit into a 5-inch round, put about 1/3 cup filling on one half, fold over and crimp the edge with a fork. Brush the tops with melted butter.
-
Bake first batch
Set 4 pies in the lined Dutch oven. Put about 6 hot briquettes under the oven and 16 on the lid. Bake 16 to 20 minutes, turning the lid a quarter turn every 5 minutes, until deep golden. Cut one open to check that the filling is steaming and the dough is cooked through.
-
Bake second batch
Move the first batch to a clean plate and tent with foil. Swap in fresh parchment and refresh the coals if they've faded. Bake the other 4 pies the same way.
-
Rest and serve
Let the pies cool for 5 minutes. The filling is very hot. Serve with salsa or sour cream, and spoon any extra filling on the side.
Trail Notes
Cook the filling at home through the cheese step, cool it fast and chill it. It keeps 2 days in the cooler or can be frozen flat. At camp, it just needs to be cold or cool before you fill the dough.
Keep the beef, filling, biscuit dough and cheese at 40°F or colder until you cook. Raw beef goes in a sealed bag at the bottom of the cooler, away from anything ready to eat. Wash your hands and the cutting surface after handling it.
Ground turkey works if you cook it to 165°F. For a meatless version, use 2 cans of drained black or pinto beans in place of the beef and mash a few so the filling holds together.
Let the coals burn down and cool completely, then drench and stir them. Pack out the parchment, foil and any grease. Wipe the pot with a paper towel before washing so you don't pour fat into the ground.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastDutch Oven Sausage, Potato and Egg Breakfast Bake
LunchDutch Oven Chicken Tortilla Soup with Lime and Avocado
Snack or treatCampfire Foil Packet Baked Brie with Honey and Grilled BaguetteMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you bake hand pies in a Dutch oven at a campsite?
Yes. Line the pot with parchment and use coals under and on top, with more on the lid than underneath. Rotate the lid every few minutes so the tops brown evenly.
How do I keep the bottoms of biscuit pies from burning?
Use parchment, keep the bottom coals to about 6 and lift the pot off the coals if you smell scorching. Putting a few foil balls under the parchment can also help.
How do I reheat leftover chili mac hand pies?
Wrap them in foil and warm them on a grate or in a covered skillet over low heat for 10 to 15 minutes. The center should reach 165°F. Eat leftovers within a day if they stayed in a cold cooler.
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