Cast-Iron Chili Mac Melts on Buttery Toasted Bread with Sharp Cheddar
Brown ground beef in a 12-inch cast-iron skillet over a medium camp stove or fire grate, then simmer macaroni right in the chili sauce for about 15 minutes until thick. Pile the filling and sharp cheddar between buttered bread slices and toast them in the skillet over medium-low heat for 3 to 4 minutes per side. Total time is about 50 minutes, and the beef must reach 160°F.
Chili mac is great in a bowl, but it is even better pressed between two slices of crisp, buttery bread with melted cheese. This is a hand-held lunch for people who want something hot and filling after a morning on the trail.
The filling is cooked thick on purpose, so it stays put inside the sandwich. You make it in one skillet, then wipe the pan and use it to toast the melts. Any extra filling makes a good side cup for dunking.
Cast-Iron Chili Mac Melts on Buttery Toasted Bread with Sharp Cheddar
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame, then medium-low
- 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 cast-iron skillet with lid
- spatula
- cutting board and knife
- can opener
- camp stove or fire grate
- paper towels
Steps
-
Brown the beef
Heat a 12-inch cast-iron skillet over medium heat. Add the beef and cook, breaking it up, for 6 to 8 minutes until no pink remains.
-
Soften the aromatics
Add the onion and cook 3 to 4 minutes until soft. Stir in the garlic, chili powder, cumin and smoked paprika and cook 1 minute.
-
Simmer the macaroni
Pour in the tomato sauce and water, add the macaroni, and bring to a boil. Cover, drop to low and cook 10 to 12 minutes, stirring every few minutes so the pasta does not stick.
-
Thicken the filling
Stir in the beans and cook uncovered 2 to 3 minutes until the mixture is thick, not soupy. Check that the beef is at least 160°F, season with salt and pepper, and move the skillet to the side.
-
Build the melts
Butter one side of every bread slice. Set 4 slices butter-side down on a plate, then add a little cheese, about 3/4 cup filling, a few jalapeños if you like, and more cheese. Top with the remaining bread, butter-side up.
-
Toast the first batch
Wipe the skillet clean with a paper towel and set it over medium-low heat. Toast 2 melts for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
-
Finish and serve
Toast the remaining melts the same way. Let them rest 1 minute, cut in half and serve hot with any leftover filling on the side for dunking.
Trail Notes
Cook the filling at home, cool it fast and freeze it flat in a zip bag. It doubles as an ice pack in the cooler. Thaw it in the cooler, then reheat in the skillet until steaming hot, at least 165°F, before building the melts.
Keep raw beef at 40°F or below until you cook it, and wash your hands and the spatula after handling it. Do not leave leftover filling out more than 2 hours, or 1 hour if it is hot out. Chill it or toss it.
Use ground turkey in place of beef and cook it to 165°F. For a meat-free version, use a second can of beans and a diced bell pepper.
Spoon extra grease into an empty can and pack it out. Wipe the skillet with a paper towel, and scatter strained dishwater at least 200 feet from water and campsites.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastGriddle Sausage Pancake Dippers Kids Love with Maple-Mustard Dip
LunchCast-Iron Kielbasa and Cabbage Skillet with Whole-Grain Mustard
Snack or treatCast Iron Crispy Parmesan Cheese Crisps with Smoked PaprikaMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can I make chili mac melts on a campfire instead of a stove?
Yes. Cook the filling over a steady bed of coals on a grate, and toast the melts over lower heat so the bread does not burn before the cheese melts. Rotate the skillet often.
How do I keep the chili mac from making the bread soggy?
Cook the filling until it is thick and let it sit a minute before building. Put cheese on both sides of the filling so it acts as a barrier against the bread.
What internal temperature should the beef reach?
Ground beef must reach 160°F. Use a probe thermometer, and make sure the filling is steaming hot before it goes between the bread.
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