Camp Dutch Oven Bread Bowls Stuffed with Cheesy Chili Mac
Cook a quick skillet chili mac on a camp stove or grate (about 30 minutes), then spoon it into hollowed crusty rolls, top with cheddar and bake in a Dutch oven on medium coals for 12 to 15 minutes. The bread turns crisp outside and the cheese goes bubbly. Total time is about an hour, and the beef must reach 160°F.
Chili mac is a one-pan dinner. Put it in a bread bowl and you get a dinner you eat with no plate and no fork-scraping at the bottom of a pot. The Dutch oven bake toasts the crust and melts the cheese into the top.
The chili mac cooks in a skillet first, so the Dutch oven only has to do one job: a short, hot bake. Hollow the rolls while the pasta simmers and you'll be done in about an hour. It's a good one for the end of a trail day when everyone wants something hot, cheesy and filling.
Camp Dutch Oven Bread Bowls Stuffed with Cheesy Chili Mac
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-low flame for the skillet, then medium coals (about 350°F) for the Dutch oven
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
16 ingredients, Crew only
Crew Recipe
This one's for the Crew
16 ingredients · 7 steps · Trail Notes · gear list
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