Dutch Oven Cowboy Chili Mac
Hearty chili-spiced beef, tender macaroni, beans, and cheese simmered together over the fire for a robust, one-pot Dutch oven classic that fills you up for the afternoon ahead.
Equipment
- 12-inch Dutch oven
- long spoon
- Lid lifter
- Knife
Ingredients
- 1 lb ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 can diced tomatoes 14 oz
- 1 can kidney beans 14 oz, drained and rinsed
- 2 cups beef broth
- 2 cups elbow macaroni uncooked
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat Dutch oven over medium campfire coals.
- Brown ground beef with onion and garlic, breaking up the meat, until cooked through.
- Stir in chili powder, cumin, diced tomatoes (with juice), kidney beans, and beef broth.
- Bring to a simmer. Stir in macaroni, salt, and pepper.
- Cover and cook, stirring occasionally, until pasta is tender and most liquid is absorbed, about 15 minutes.
- Stir in cheddar cheese until melted. Serve hot.
Notes
Add coals to the Dutch oven lid for even cooking. This is a filling, all-in-one lunch—great for group camping. Leftovers can be reheated quickly on the stove.