Dutch Oven Cornbread-Topped Chili Mac Bake for a Crowd
Brown 2 lb of beef in a 14-inch Dutch oven over a campfire, then simmer macaroni right in the tomato and bean sauce for about 15 minutes. Spoon a simple cornbread batter over the top, set the lid on with hot coals above and below, and bake about 25 minutes until golden. Plan on about 1 hour of cooking once your coals are ready, and it feeds 10.
This is chili mac turned into a big camp casserole. Beefy, cheesy macaroni sits under a golden cornbread crust, and everything cooks in one Dutch oven. Scoop through both layers and you get a bit of each in every bowl.
It's built for a crowd. You can mix the cornbread dry ingredients at home, and the pot does the rest while you sit around the fire. Start the coals early, because the bake needs steady heat from above and below.
Dutch Oven Cornbread-Topped Chili Mac Bake for a Crowd
- Prep
- 25 min
- Cook
- 1 hr
- Serves
- 10
- Difficulty
- Moderate
- Heat
- Hot coals, about 350°F in the oven
- Pack weight
- 11 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- A few dishes
- Prep ahead
Ingredients
25 ingredients, Crew only
Crew Recipe
This one's for the Crew
25 ingredients · 7 steps · Trail Notes · gear list
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