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A cozy mash-up of chili and macaroni, One-Pot Chili Mac is a hearty, crowd-pleasing meal that’s perfect for weeknights, scout suppers, or campfire cookouts. With ground meat, beans, tomatoes, pasta, and cheese all simmered in one pot, it’s comfort food with easy cleanup.

Main Ingredients:

• Ground Beef or Turkey (1 lb)
• Onion (1 medium, diced)
• Garlic (2–3 cloves, minced)
• Chili Powder (1–2 teaspoons)
• Cumin (1 teaspoon)
• Diced Tomatoes (1 can, 14.5 oz)
• Tomato Sauce (1 can, 8 oz)
• Beans (kidney, pinto, or chili beans, 1 can)
• Chicken or Beef Broth (2 cups)
• Elbow Macaroni (1½–2 cups, uncooked)
• Cheddar Cheese (1 cup, shredded)
• Salt and Pepper (to taste)

Meal Type:

• Lunch
• Dinner

Cooking Method:

• Campfire
• Stovetop

Basic Cooking Steps:

Instructions:

1. Sauté Aromatics: In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened.
2. Brown Meat: Add ground beef or turkey and cook until browned. Drain excess fat.
3. Add Seasonings & Liquids: Stir in chili powder, cumin, tomatoes, tomato sauce, beans, and broth.
4. Add Pasta: Stir in uncooked macaroni. Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally.
5. Finish & Serve: When pasta is tender and liquid is mostly absorbed, stir in shredded cheese. Garnish with parsley or green onions if desired.

Tip: For extra creaminess, stir in a splash of milk or a dollop of sour cream before serving.

Recipe Links (External Sources):

Here are three delicious variations to explore:

• Taste of Home – One-Pot Chili Mac – Ground turkey, beans, and multigrain pasta in a tomato-chili broth
• AllRecipes – One-Pot Chili Mac and Cheese – Ground beef, chili beans, and elbow macaroni with cheddar
• The Kitchn – How to Make One-Pot Chili Mac – Ground beef, tomatoes, and evaporated milk for a creamy finish

Camp Instructions: One-Pot Chili Mac

Making Chili Mac at camp is a breeze with a few smart adjustments. Here’s how a scout leader can prep and cook this dish outdoors with minimal gear and cleanup:

Camp Gear Needed:

• Cast iron or high-sided nonstick skillet (10–12 inch)
• Camp stove, grill grate, or open fire ring
• Long-handled spoon or spatula
• Knife and cutting board
• Measuring cup or water bottle with volume markings
• Heat-safe bowl or plate for holding cooked meat

Camp Cooking Steps:

1. Prep Before Cooking:
   • Dice onion and mince garlic.
   • Portion spices and pasta into reusable containers or bags.
   • Pre-drain beans and measure broth into a bottle or jug.
2. Sauté Aromatics:
   • Heat oil in skillet over medium flame.
   • Add onion and garlic; cook until softened.
3. Brown Meat:
   • Add ground beef or turkey. Cook until browned and crumbly.
   • Remove and set aside if needed to make space.
4. Build the Base:
   • Stir in diced tomatoes, tomato sauce, beans, broth, and seasonings.
   • Add pasta and bring to a boil.
5. Simmer & Finish:
   • Reduce heat and simmer uncovered, stirring often, until pasta is tender.
   • Stir in cheese and let melt. Serve hot.

Scout Leader Tip: Use a lid or foil to trap heat and speed up cooking. Bring pre-measured ingredients to reduce prep time and waste. For large groups, cook in batches or use a Dutch oven.