Camp stove chili mac
One pot of beefy chili mac on the camp stove: the macaroni cooks right in the spiced tomato broth, then gets a big handful of melted cheddar.
- Prep
- 2 min
- Cook
- 18 min
- Serves
- 4
- Per serve
- 640 kcal
Ingredients
Method
Set a large pot (at least 4 quarts) on the camp stove over medium-high and add the beef. Dice the onion while the beef starts to brown, then add it and cook, breaking up the meat, until no pink remains (160°F).
Stir in the chili powder, cumin, garlic powder and salt and cook for 30 seconds until fragrant.
Add the tomatoes and broth, cover the pot and bring to a boil. Camp stoves are slower than a kitchen burner, so this takes 2 to 3 minutes.
Stir in the macaroni, cover and simmer over medium, stirring every 2 minutes so it doesn't stick to the bottom, until the pasta is tender and most of the liquid is absorbed. Add a splash of water if it looks dry before the pasta is done.
Turn off the stove, stir in most of the cheddar and scatter the rest on top. Cover for 1 minute to melt, then serve.
Tips
- Shortcut: skip the beef and spices and stir two 15-ounce cans of chili into the pot with the broth, using 375 ml broth instead.
- Food safety: keep the raw beef sealed at the bottom of the cooler on ice (40°F or below) and cook it on your first or second night.
- Over a campfire, set the pot on a grate over hot coals (you can hold your hand above the grate for only 2 to 3 seconds) and stir more often.
