Camping Recipe

Are you having trouble deciding on making a delicious mac & cheese on your next camping trip or your classic chili? Why choose when you can make this camping recipe instead, which combines your favorite flavors of a delicious chili with the gooey cheesiness of a decadent mac & cheese? Get the full recipe below.

Ingredients

Recipe adapted from one on TheKitchenMagpie.com

3 pounds of ground beef
1 large onion, diced
1 green bell pepper, diced
8 cloves of garlic, minced
1/2 tsp of dried oregano
1 28-oz can of diced tomatoes
1 6-oz tomato paste
1 16-oz can of kidney beans or black beans
5 tbsp of chili powder
2 tbsp of ground chipotle powder
1 tablespoon of ground cumin
1 can of beer (or water)
1 box of elbow macaroni
2 c. of shredded old cheddar cheese

Instructions:

Build a strong campfire lower the grill grate.
Start by building a strong fire and adding several coals to the fire to heat.
Wash and dry all of your produce and fresh herbs.
Dice the onion and bell pepper. Mince the garlic and drain your can of beans.
Set up a layer of coals on an even space in your fire pit and place the Dutch oven on top of it. Then add your ground beef and cook until it starts to brown, being sure to break apart the meat with a wooden spoon or a spatula.
Add your onions, garlic, and bell pepper to the Dutch oven and cook until the veggies are just starting to soften.
Dump in the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste and stir to combine thoroughly.
Next, add the can of beer and beans again string to combine the ingredients. Season with salt and pepper. Then cook for 10 to 15 minutes.
Once the chili is cooked, dump in the pasta and add water to ensure the macaroni is covered completely. Stir to ensure the pasta doesn’t stick together. Cook until the noodles are cooked through, approximately 10 minutes.
Once the noodles are cooked, toss in the cheese and stir to melt.
Serve, and top with cheese, chopped onions, sour cream, and anything else you like on your chili!