This camping chili mac recipe is delicious and incredibly easy to prepare! It only requires one pot and can be made from start to finish in about 25 minutes.
Perfect for cooking over a camp stove or indoors on the stovetop, this hearty family favorite is packed with pasta, beef, cheese, and savory chili spices. As always, gluten and dairy-free modifications are included in the recipe. FYI – The GF/DF version tastes amazing and you’d never know it doesn’t contain any gluten or dairy!
Camping chili mac leftovers keep for up to three days in the fridge or cooler and re-heat well for another easy lunch or dinner.
Equipment
- Propane Camp Stove and Fuel (if cooking outdoors)
- Dutch Oven or Large Stockpot with Lid (at least 5-Quart)
- Stirring Spoon
- Can opener
- Measuring cups and spoons
Ingredients
- 1 Pound Lean Ground Beef
- 2 TBSP Dried Minced Onion
- 4 Cups Beef Broth
- 14.5 oz Can Diced Tomatoes (do not drain)
- 8 oz Can Tomato Sauce
- 15 oz Can Dark Red Kidney Beans (drained)
- 10-12 oz Elbow Macaroni (this is my favorite gluten-free brand)
- 1 tsp Garlic Powder
- 2 tsp Chili Powder
- 1½ tsp Ground Cumin
- 2 Cups Shredded Cheddar Cheese (this is my favorite dairy-free brand)
- Optional Toppings: Cilantro, Diced Tomato, Red Onion
Camping Chili Mac Cooking Instructions
1. Pre-heat the dutch oven or stockpot on the camp stove or home stovetop over medium heat for 1-2 minutes. Add the minced onion and ground beef and cook until no pink remains, breaking up the meat with a cooking spoon.
2. Add the beef broth, diced tomatoes, tomato sauce, drained kidney beans, elbow macaroni, garlic, chili powder, and cumin to the pot and stir well to combine.
3. Bring to a simmer, then cover the pot and cook for 12-13 minutes, or until pasta is tender. Uncover the pot and continue cooking for another 3-4 minutes, stirring frequently. By now, most of the liquid should be absorbed.
4. Turn off the heat. Add 1 cup shredded cheddar cheese to the pot and stir to mix it in.
5. Sprinkle the remaining cup of shredded cheese over the top of the Chili Mac and cover with the lid for 2-3 minutes to melt it.
6. Top with desired toppings (cilantro, diced tomato, diced red onion) and serve. Enjoy!
Recipe Card
Camping Chili-Mac {with Gluten and Dairy-Free Options}
Equipment
- Propane Camp Stove and Fuel (if cooking outdoors)
- Dutch Oven or Large Stockpot with Lid (at least 5-Quart)
- Stirring Spoon
- Can opener
- Measuring cups and spoons
Ingredients
- 1 Pound Lean Ground Beef
- 2 TBSP Dried Minced Onion
- 4 Cups Beef Broth
- 14.5 oz Can Diced Tomatoes (do not drain)
- 8 oz Can Tomato Sauce
- 15 oz Can Dark Red Kidney Beans (drained)
- 10-12 oz Elbow Macaroni (this is my favorite gluten-free brand)
- 1 tsp Garlic Powder
- 2 tsp Chili Powder
- 1½ tsp Ground Cumin
- 2 Cups Shredded Cheddar Cheese (this is my favorite dairy-free brand)
- Optional Toppings: Cilantro, Diced Tomato, Red Onion
Instructions
- Pre-heat the dutch oven or stockpot over medium heat for 1-2 minutes. Add the minced onion and ground beef and cook until no pink remains, breaking up the meat with a cooking spoon.
- Add the beef broth, diced tomatoes, tomato sauce, drained kidney beans, elbow macaroni, garlic, chili powder, and cumin to the pot and stir well to combine.
- Bring to a simmer, then cover the pot and cook for 12-13 minutes, or until pasta is tender. Uncover the pot and continue cooking for another 3-4 minutes, stirring frequently. By now, most of the liquid should be absorbed.
- Turn off the heat. Add 1 cup shredded cheddar cheese to the pot and stir to mix it in.
- Sprinkle the remaining cup of shredded cheese over the top of the Chili Mac and cover with the lid for 2-3 minutes to melt it.
- Top with desired toppings (cilantro, diced tomato, diced red onion) and serve. Enjoy!
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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