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Campfire Chili Mac

Campfire chili mac made in one pot with ground beef and uncooked elbow macaroni simmered until tender, then topped with melty cheddar. The chili-seasoned broth absorbs into the pasta for a thick, comforting camp-style dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
onion
  • 1 onion, diced
elbow macaroni
  • 2 cup elbow macaroni, uncooked
beef broth
  • 2 cup beef broth
diced tomatoes
  • 1 can (15 oz) diced tomatoes
chili powder
  • 2 tbsp chili powder
cumin
  • 1 tsp cumin
shredded cheddar cheese
  • 2 cup shredded cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. In a large Dutch oven over the campfire, brown the ground beef with the diced onion, stirring until no pink remains.
Simmer the pasta
  1. Drain excess fat, then stir in the uncooked macaroni, beef broth, diced tomatoes, chili powder, and cumin.
  2. Cover and simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender and the mixture looks slightly thick.
  3. Remove from heat once the pasta has absorbed most of the liquid.
Melt the cheese and serve
  1. Sprinkle the shredded cheddar evenly over the top in a single layer so it melts consistently.
  2. Cover for 2-3 minutes until the cheese melts and turns glossy.
  3. Stir gently and serve warm.

Notes

Pro tip: stir occasionally during the simmer and keep an eye on the liquid—if the pot looks dry before the macaroni is tender, add a splash more beef broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a pot with a splash of broth. Freezing is not recommended because pasta can soften on thawing. For a lighter option, use 90% lean ground beef and reduce the cheddar slightly or swap in reduced-fat shredded cheese.