Cast-Iron Crispy Chili Mac Bites with Smoky Hot-Sauce Dip
Cook a thick beef chili mac in a pot on a camp stove, cool it, then stir in cheese, panko and egg and chill 20 minutes. Roll it into balls, coat in panko and shallow-fry in a cast-iron skillet over medium heat for 2 to 3 minutes per side, until deep golden and 165°F inside. Serve with a quick sour cream and hot sauce dip. Plan on about 1 hour 15 minutes total.
These are chili mac in finger-food form. The macaroni and beef are cooked thick, chilled until firm, then rolled in panko and fried until the outside crunches and the cheese melts in the middle.
They work as a snack board, a game-night appetizer or a light dinner with a side of fruit. Cook the base ahead and the frying takes about 15 minutes. You need a stove and a steady hand with hot oil.
Cast-Iron Crispy Chili Mac Bites with Smoky Hot-Sauce Dip
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 6
- Difficulty
- Moderate
- Heat
- Medium flame on a camp stove
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
19 ingredients, Crew only
Crew Recipe
This one's for the Crew
19 ingredients · 9 steps · Trail Notes · gear list
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