Dutch Oven Campfire Chili Mac with Beef and Beans
Set a 12-inch Dutch oven on a grate over medium campfire coals. Brown 1 pound of ground beef to 160°F, cook the onion and pepper, then add spices, canned tomatoes, beans, water and dry macaroni. Cover and simmer about 15 minutes, stirring often, then stir in cheddar. Total time is about 50 minutes once your coals are ready.
Chili mac is a one-pot lunch that feeds a hungry crew. The pasta cooks right in the chili, so you don't need a colander or a second pot. That means less water to carry and less to clean up.
The Dutch oven holds steady heat, which helps the pasta cook evenly. The trick is to stir often and keep the coals medium, not roaring. Build a good bed of coals first, and the rest is easy.
Dutch Oven Campfire Chili Mac with Beef and Beans
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch (6-quart) Dutch oven with lid
- Campfire grate or trivet
- Long-handled spoon
- Lid lifter
- Heat-resistant gloves
- Instant-read thermometer
- Cutting board and knife
- Can opener
- Bowls and spoons
Steps
-
Build medium coals
Burn wood down to a bed of glowing coals with no big flames, about 30 minutes. Set a grate or trivet over the coals so the Dutch oven sits 3 to 4 inches above them.
-
Brown the beef
Heat the oil in the Dutch oven for 2 minutes. Add the beef and break it up with a spoon. Cook 6 to 8 minutes until no pink remains and a thermometer reads 160°F.
-
Soften the vegetables
Stir in the onion and bell pepper. Cook 5 minutes, stirring now and then, until the onion turns soft and see-through. Add the garlic for the last minute.
-
Toast the spices
Sprinkle in the chili powder, cumin and paprika. Stir for 1 minute so the spices coat the beef and smell warm, not burnt.
-
Add the liquids
Pour in the tomato sauce, diced tomatoes with juices, beans and water. Scrape the bottom to loosen any browned bits. Bring to a steady simmer, with small bubbles around the edge.
-
Cook the pasta
Stir in the dry macaroni and make sure it's under the liquid. Put on the lid and cook 12 to 15 minutes, lifting the lid to stir every 3 to 4 minutes. If it gets dry or sticks, add a splash of water. Move the oven to a cooler spot if it scorches.
-
Melt the cheese
Check that a piece of pasta is tender. Take the oven off the heat and stir in the cheddar until melted. Season with salt and pepper.
-
Rest and serve
Cover the pot for 5 minutes so the sauce thickens. Serve hot, and get leftovers into a cooler within 1 hour if it's above 90°F out, or 2 hours if it's cooler.
Trail Notes
Dice the onion and pepper at home and bag them. Mix the chili powder, cumin and paprika in a small bag. Freeze the beef flat so it works as an ice pack, and use it the first day or two.
Keep raw beef at 40°F or colder until you cook it. Wash your hands and the spoon after handling it, and cook to 160°F. Don't put cooked food back on the raw-beef plate.
Use ground turkey if you like, but cook it to 165°F. For a meatless version, skip the beef and add a second can of beans. Using a flat-bottom Dutch oven? It works on a two-burner stove over medium-low.
Strain food bits from your dishwater and pack them out. Scatter the strained water at least 200 feet from streams and lakes. Drown the coals until they are cold to the touch.
Campers ask
Can you cook dry pasta directly in a Dutch oven?
Yes. Keep the pasta covered by liquid and stir every few minutes so it doesn't stick. Add a splash of water if the pot looks dry.
How hot should the coals be for Dutch oven chili mac?
Medium coals, with no tall flames. You want a steady simmer, not a hard boil. If the bottom scorches, move the oven to a cooler part of the grate.
How do you keep leftover chili mac safe at camp?
Cool it and get it into a cooler at 40°F or below within 2 hours, or 1 hour if it's above 90°F outside. Reheat to 165°F and eat it within a day.
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