Recipe Details
A spicy, smokey chilli mac with beef and beans, cooked in one pot—perfect for a cozy fall or winter trail dinner to keep you nice and warm inside.
Prep Time
10min
Cook Time
20min
Wait Time
8min
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Cheap |
| Category: | Camping Dinners |
| Seasons: | Autumn Winter |
Ingredients
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For 2 Serving(s)
Chili
| 4 oz | Ground Beef |
| 1 can (398 ml) | Red Kidney beans, drained |
| 1 oz | Diced Green pepper |
| 1 oz | Diced Celery |
| 2 | Roma tomatoes, diced |
| 1 oz | Red Onion, diced |
| 2 tbsp | Tomato paste |
| 2 tbsp | Chili Powder |
| 1 tbsp | Smoked Paprika |
| 1 tsp | Cumin |
| 1/2 tsp | Cayenne Pepper |
| 1 tsp | Himalayan Salt |
| 2 cloves | Garlic, minced |
| 2 oz | Macaroni |
| 1 1/2 cups | Water |
Chili Topping
| 1 oz | Aged Cheddar cheese, grated |
| 1 tbsp | Red Onion, diced (optional) |
| 1 tsp | Parsley, minced (or dried) |
One Pot Trail Chili Mac Directions
- Heat a small pot over medium heat (camp stove or fire). Add 4 oz ground beef (or rehydrated freeze-dried beef) and cook for 3-4 minutes until browned, breaking it up with a spoon.
- Add 2 oz diced green pepper, 2 oz diced celery, 1/4 diced red onion, and 2 minced garlic cloves. Sauté for 2-3 minutes until softened.
- Stir in 2 tbsp chilli powder, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp Himalayan salt. Cook for 1 minute until fragrant.
- Add 1 can (398ml) drained red kidney beans, 2 diced Roma tomatoes, 2 tbsp tomato paste, 2 oz macaroni, and 1.5 cups of water. Stir well to combine.
- Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally, until the macaroni is tender and the sauce thickens. Add a splash of water if it gets too dry.
- Remove from heat, sprinkle 1 oz of grated aged cheddar cheese on top.
- Serve hot, topped with 1 tbsp diced red onion and 1 tsp minced parsley (or dried parsley).
Recipe Notes
- Use 4 oz freeze-dried ground beef (rehydrated with 1/4 cup water for 10 minutes) if fresh beef isn’t an option—no cooler needed.
- Substitute fresh green pepper, celery, and red onion with 1-2 tbsp each of dehydrated versions (rehydrate with water for 15-20 minutes) for lightweight packing.
- Adjust spice levels by reducing cayenne or adding more chili powder to taste.
- Pack cheese and dried herbs in sealed bags for trail convenience.
Nutrition facts
Per Serving
| Kcal: | 550 kcal |
| Fibers (g): | 15g |
| Sodium (mg): | 1500mg |
| Carbs: | 65g |
| Sugar (g): | 8g |
| Fat: | 20g |
| Saturated fat (g): | 8g |
| Cholesterol: | 60mg |
| Proteins: | 35g |