Cast-Iron Chili Mac Dip with Cheddar and Green Chiles for Camp Snacking
Brown ground beef to 160°F in a 12-inch cast-iron skillet over medium coals or a medium flame, then cook in onion, garlic, spices, tomato sauce, beans and small macaroni until tender, about 10 minutes. Stir in cream cheese and cheddar, cover for a few minutes to melt, and scoop with tortilla chips. Total time is about 50 minutes.
This is chili mac turned into a dip. Everything cooks in one skillet, and the pasta is small so it scoops easily on a chip. Set it in the middle of the picnic table and watch it disappear.
It makes a good happy-hour snack while dinner cooks, or a light supper for a crowd. The cream cheese keeps it thick and creamy instead of stringy. Eat it while it's hot, because it firms up as it cools.
Cast-Iron Chili Mac Dip with Cheddar and Green Chiles for Camp Snacking
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 8
- Difficulty
- Easy
- Heat
- Medium coals or medium flame
- 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
- heat-proof gloves
- sturdy spatula or wooden spoon
- can opener
- empty can for grease
- cutting board and knife
Steps
-
Set up the heat
Build a fire and let it burn down to medium coals, or set a camp stove to medium. Set a 12-inch cast-iron skillet on the grate or burner to warm up.
-
Brown the beef
Add the ground beef and break it up with a spatula. Cook 7 to 8 minutes until no pink remains and it reaches 160°F. Spoon off extra grease into an empty can and pack it out.
-
Soften the aromatics
Stir in the onion and cook 3 to 4 minutes until soft. Add the garlic and cook 30 seconds.
-
Toast the spices
Sprinkle in the chili powder, cumin and smoked paprika. Stir for 1 minute until it smells rich.
-
Simmer the pasta
Add the tomato sauce, beans, green chiles with their liquid, water and dry macaroni. Bring to a simmer, cover and cook 10 to 12 minutes. Stir every few minutes so the pasta doesn't stick, and add a splash of water if it gets dry.
-
Melt in the cheese
Move the skillet to a cooler spot or lower the flame. Stir in the cream cheese and 1 1/2 cups of the cheddar until smooth. Taste and add salt and pepper.
-
Top and cover
Sprinkle the last 1/2 cup cheddar over the top and cover for 2 to 3 minutes until melted. Scatter the scallions over it.
-
Scoop and serve
Set the hot skillet on a heat-safe surface and hand out chips. Eat within an hour, or within 30 minutes if it's hotter than 90°F out.
Trail Notes
Dice the onion and mix the chili powder, cumin and paprika in a small bag at home. Keep the raw beef frozen in the cooler and use it the first day or two.
Keep the raw beef at 40°F or colder until you cook it. Use a separate plate and utensil for raw meat, and wash your hands before touching the chips.
Use ground turkey and cook it to 165°F, or skip the meat and add a second can of beans for a vegetarian dip.
Wipe the skillet with a paper towel before washing, and strain dishwater for food bits. Pack out the scraps and scatter the strained water well away from camp and water sources.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Vegan Tofu Scramble Breakfast Tacos with Black Beans and Avocado
LunchCast-Iron Sweet Potato and Black Bean Quesadillas with Lime Crema
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 I use a different pasta for chili mac dip?
Yes, but stick to small shapes like ditalini or small shells so they scoop well. Large pasta won't sit on a chip.
How do I keep chili mac dip from sticking to the skillet?
Stir often while the pasta simmers and keep the heat at medium, not high. Add a splash of water if it looks dry.
Can I reheat leftover chili mac dip at camp?
Only if it was chilled in the cooler within 2 hours of cooking. Reheat it in a skillet with a splash of water until it's steaming hot, 165°F.
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