Cast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled Jalapeños
Brown 1 pound of ground beef to 160°F in a 12-inch cast-iron skillet over medium coals or a medium camp stove flame. Add onion, spices, tomato sauce, water and elbow macaroni, cover and simmer 12 to 14 minutes, then stir in pinto beans. Top with cheddar until melted, then pile on crushed corn chips and pickled jalapeños and scoop it up in about 40 minutes total.
This is chili mac in the style of a Southwestern corn chip pie. You get the soft, saucy pasta underneath and a crunchy, salty chip layer on top. Every bowl gets a mix of both.
It all cooks in one skillet, and you only need basic pantry ingredients. Add the chips right at the end so they stay crisp. Set out the toppings and let everyone build their own bowl.
Cast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled Jalapeños
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals or medium flame
- Pack weight
- 5 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
- Long-handled spoon
- Heat-proof gloves
- Cutting board and knife
- Can opener
- Empty can for grease
- Bowls and spoons
Steps
-
Brown the beef
Heat the oil in a 12-inch cast-iron skillet over medium coals or a medium flame. Add the beef and break it up. Cook 6 to 8 minutes until no pink remains and it reaches 160°F.
-
Build the base
Push the beef aside and spoon out extra grease into an empty can. Add the diced onion and cook 3 minutes. Stir in the garlic, chili powder, cumin and paprika and cook 1 minute until fragrant.
-
Simmer the macaroni
Pour in the tomato sauce and water, scraping up the browned bits. Stir in the dry macaroni and bring to a simmer. Cover and cook 12 to 14 minutes, stirring every few minutes so the pasta doesn't stick.
-
Add the beans
When the pasta is tender, stir in the pinto beans. Simmer uncovered 2 minutes. If it looks dry, add a splash of water. Season with salt and pepper.
-
Melt the cheese
Move the skillet to lower heat or the edge of the coals. Scatter the cheddar over the top, cover and let it melt for 2 to 3 minutes.
-
Top and serve
Scatter the crushed chips over the cheese. Add the pickled jalapeños and red onion. Serve right away with sour cream and lime wedges, and squeeze the lime over each bowl.
Trail Notes
Dice the onion and mince the garlic at home and bag them. Mix the chili powder, cumin and paprika in a small jar. Keep the beef in the coldest part of the cooler and cook it the first or second night.
Carry the corn chips in a rigid tub so they don't turn to dust. Crush them by hand at camp, just before serving.
Ground turkey works in place of beef, but cook it to 165°F. For a meatless pie, skip the beef and use a second can of beans plus a diced bell pepper.
Let leftover grease cool in the can and pack it out. Never pour it on the ground or in the fire. Scrape the skillet, then strain dishwater and scatter it at least 200 feet from water.
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
DinnerGriddle Chili Mac Quesadillas with Lime Sour CreamMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make chili mac in a skillet over a campfire?
Yes. Cook it over medium coals rather than open flames, cover the skillet while the pasta simmers, and stir often. Plan on 12 to 14 minutes for the macaroni to turn tender.
How do you keep the corn chips crunchy on top?
Add them right before you serve, not while the cheese is melting. Pile them over the cheese and eat within a few minutes. Leftovers will go soft.
Can I use a different pasta for camp chili mac?
Small shapes like shells or rotini work, but check the box time and adjust the simmer. Skip long pasta, which is hard to stir in a skillet.
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