One Pot Chili Mac and Cheese
Any easy, flavorful meal that blends two of the best camp meals into one delightful dish!
Equipment:
- Dutch oven
- Heat safe spoon or spatula to stir
- Knife and cutting board for prep
Ingredients:
- 1 tbsp oil
- 1 onion, diced (yellow or white recommended)
- ½ pound ground beef, or Impossible plant-based ground
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 8 oz elbow noodles
- 1 (14.5oz) can kidney beans, drained
- 1 ½ cup broth, beef or vegetable
- ½ cup shredded cheddar cheese
- To serve: minced red onion, jalapeno, scallions, sour cream
Instructions:
- In a Dutch oven, add oil and heat until it shimmers. Add onion and saute until translucent, about 3-5 minutes.
- Add the ground beef, chili powder, cumin, smoked paprika and salt. Use your spoon or spatula to break apart the meat and saute until cooked through and add the garlic and saute for another 30-60 seconds until fragrant then add the tomato paste.
- Add the uncooked pasta, kidney beans, and broth and stir. Cover with the lid and cook for 5-6 minutes (or to pasta package cooking instructions).
- Remove the lid and stir in the cheese. Serve with your favorite chili toppings.
(recipe adapted from Fresh Off the Grid)