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Cozy Dutch Oven Campfire Chili Mac with Cheddar Topping

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A hearty and comforting chili mac cooked in a Dutch oven over a campfire, topped with melted sharp cheddar cheese for a warm, cheesy finish. Perfect for camping or stovetop cooking, this recipe combines pantry staples into a flavorful, crowd-pleasing meal.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (lean)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup beef or vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 cups elbow macaroni or small pasta shapes
  • 4 cups water
  • 1 1/2 cups sharp cheddar cheese, shredded
  • Optional: 1 tbsp butter, melted

Instructions

  1. Heat your Dutch oven over medium heat. Add the ground beef or turkey and cook until no longer pink, breaking it up with your spoon. Drain excess fat if needed.
  2. Add the chopped onion and garlic, stirring until softened and fragrant, about 3-4 minutes.
  3. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper over the meat mixture. Stir to coat evenly.
  4. Pour in the diced tomatoes with their juices and the broth. Stir to combine.
  5. Reduce heat to low, cover, and let the chili simmer gently for 15 minutes, stirring occasionally.
  6. Add the dry macaroni directly into the pot along with 4 cups of water. Stir well.
  7. Bring to a gentle boil, then reduce heat to medium-low. Cover and cook until pasta is tender but firm, about 10-12 minutes, stirring every few minutes to prevent sticking.
  8. Check consistency; add water or broth if too thick, or leave lid off to evaporate excess liquid if too watery. Adjust seasoning to taste.
  9. Sprinkle shredded cheddar evenly over the top. Drizzle melted butter over cheese if using.
  10. Cover and let sit on low heat or near hot coals until cheese melts and bubbles with a slight brown crust, about 5-7 minutes.
  11. Serve warm, scooping generous portions into bowls.

Notes

Use gluten-free pasta for a gluten-free version. Substitute plant-based cheese for dairy-free needs. Stir frequently to prevent pasta from sticking. Rotate Dutch oven over coals for even heat. Freshly grate cheddar for best melting and flavor. Leftovers store well refrigerated for up to 3 days or frozen for 2 months.

Nutrition

Keywords: chili mac, campfire recipe, Dutch oven, comfort food, cheddar topping, camping meal, easy chili mac, outdoor cooking

Find it online: https://blipflavor.com/cozy-dutch-oven-campfire-chili-mac-recipe-easy-cheddar-topping/