50+ Delicious Camp Chef Square Dutch Oven Recipes for Adventure

If you’re an avid camper or simply love cooking outdoors, a Camp Chef Square Dutch Oven is an indispensable tool for your outdoor kitchen.

Known for its versatility and durability, this camp stove companion can cook everything from stews and casseroles to breads and desserts, all with that classic campfire flavor.

Whether you’re preparing a hearty dinner after a long hike or a sweet treat to end the day, the possibilities with a Camp Chef Square Dutch Oven are endless.

In this article, we’ve curated a list of 50+ Camp Chef Square Dutch Oven recipes that will take your camping meals to the next level.

From savory one-pot wonders to mouth-watering desserts, you’ll find a recipe for every taste and skill level.

So grab your Dutch oven, pack your ingredients, and get ready to cook up some incredible meals by the fire!

50+ Delicious Camp Chef Square Dutch Oven Recipes for Adventure

Camping meals are not just about feeding the body; they’re about creating memorable experiences around the fire.

The Camp Chef Square Dutch Oven allows you to bring a bit of home cooking to the outdoors, providing an easy way to prepare flavorful, comforting meals in the heart of nature.

Whether you’re cooking up a classic beef stew, baking fresh cornbread, or even making decadent campfire desserts, these 50+ recipes will help you make the most of your Dutch oven and elevate your camping meals.

So, the next time you set out on an adventure, be sure to bring along your Camp Chef Square Dutch Oven and try out a few of these recipes for yourself.

Campfire Beef Stew in a Dutch Oven

This hearty and comforting beef stew is perfect for a campfire cookout. Packed with tender beef, potatoes, carrots, and onions, all simmered in a rich broth, it’s the ultimate one-pot meal. The Camp Chef Square Dutch Oven ensures even heat distribution, making it an ideal choice for slow cooking over a campfire.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 large potatoes, diced
• 3 carrots, sliced
• 1 onion, chopped
• 4 cups beef broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium heat. Add olive oil and sear the beef stew meat until browned on all sides.
2. Add the chopped onion and garlic to the Dutch oven and sauté until softened, about 3-4 minutes.
3. Pour in the beef broth and stir in the thyme, rosemary, salt, and pepper.
4. Add the diced potatoes and sliced carrots. Bring the mixture to a simmer.
5. Cover the Dutch oven with its lid and let it cook over low heat for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. Adjust seasoning to taste and serve hot.

This beef stew is the epitome of comfort food, especially when enjoyed under the open sky. The slow cooking process allows the flavors to meld perfectly, creating a rich and hearty dish. It’s the ideal meal for a cozy campfire dinner.

Campfire Chicken and Rice in a Dutch Oven

A simple, one-pot meal that’s bursting with flavor, this Campfire Chicken and Rice is a go-to dish for any camping trip. The chicken is cooked to perfection alongside seasoned rice and vegetables, making it an easy yet satisfying meal.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the Camp Chef Square Dutch Oven over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is crispy and browned, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set aside.
2. In the same Dutch oven, add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft, about 4 minutes.
3. Add the rice, paprika, oregano, salt, and pepper. Stir for a minute to toast the rice.
4. Pour in the chicken broth and diced tomatoes (with juices). Stir to combine.
5. Nestle the browned chicken thighs on top of the rice mixture.
6. Cover the Dutch oven and simmer over low heat for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
7. Remove the chicken thighs, fluff the rice, and serve.

The combination of crispy chicken and flavorful rice makes this a campfire meal that’s both simple and satisfying. The rice absorbs all the delicious juices from the chicken and broth, making every bite flavorful and comforting. This dish is sure to become a camping favorite!

Campfire Chili in a Dutch Oven

This rich and spicy chili is the perfect dish to make while camping. Packed with ground beef, beans, and a medley of spices, it’s both filling and flavorful. The Dutch oven allows for an even simmer, which melds the flavors together beautifully for a perfect chili.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato paste (6 oz)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup beef broth
• 2 tbsp olive oil

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium-high heat. Add olive oil and sauté the chopped onion and garlic until softened, about 3 minutes.
2. Add the ground beef and cook, breaking it up into small pieces, until browned, about 5-7 minutes.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.
4. Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
5. Bring the mixture to a simmer, then cover and let it cook over low heat for 1-2 hours, stirring occasionally.
6. Adjust seasoning to taste and serve with your favorite toppings.

This campfire chili is a bold and warming dish that’s perfect for a cold evening around the fire. The combination of beans, tomatoes, and beef creates a hearty base, while the spices bring a comforting heat to each spoonful. It’s an ideal meal to share with friends on your camping adventure.

Campfire Breakfast Skillet in a Dutch Oven

This simple yet satisfying breakfast skillet is the perfect way to start your day on a camping trip. Packed with crispy potatoes, eggs, sausage, and melted cheese, it’s an all-in-one meal that’s easy to prepare and full of flavor.

Ingredients:

• 4 large potatoes, diced
• 1 lb breakfast sausage, crumbled
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 1 bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium heat. Add the olive oil and diced potatoes. Cook, stirring occasionally, until the potatoes are golden brown and crispy, about 10-12 minutes.
2. Add the chopped onion and bell pepper to the Dutch oven, and cook until softened, about 5 minutes.
3. Push the vegetables and potatoes to the side and add the crumbled breakfast sausage. Cook until browned and cooked through, about 7-8 minutes.
4. Crack the eggs directly into the Dutch oven, spacing them evenly over the mixture. Cover and cook for 5-7 minutes, or until the egg whites are set but the yolks are still soft (or cook longer for firmer eggs).
5. Sprinkle shredded cheddar cheese over the entire skillet, then cover and let it melt for an additional 2-3 minutes.
6. Season with salt and pepper to taste and garnish with fresh herbs, if desired.

This breakfast skillet is the ultimate camping comfort food. The crispy potatoes, savory sausage, and melted cheese make for a satisfying start to the day, while the eggs add a rich and hearty touch. Whether you’re enjoying it solo or sharing it with friends, this dish will fuel you up for a day of adventure.

Campfire Pulled Pork in a Dutch Oven

This pulled pork is cooked low and slow over a campfire, resulting in incredibly tender and flavorful meat. Perfect for serving on buns with coleslaw or enjoying straight from the Dutch oven, this recipe makes for a deliciously easy meal around the campfire.

Ingredients:

• 3 lbs pork shoulder or butt
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 cups BBQ sauce (your favorite)
• 1 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional for heat)

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium-high heat. Rub the pork shoulder with smoked paprika, brown sugar, salt, pepper, chili powder, cumin, and cayenne.
2. Place the onion and garlic in the Dutch oven, then add the pork shoulder on top. Pour the apple cider vinegar and BBQ sauce over the pork, making sure it’s well-coated.
3. Cover the Dutch oven and reduce the heat to low. Let it cook for 4-5 hours, checking occasionally to ensure it’s simmering but not burning. The pork is done when it’s fork-tender and easily shreds.
4. Remove the pork from the Dutch oven and shred it using two forks. Return the shredded pork to the Dutch oven and stir in the remaining sauce. Let it simmer for another 15-20 minutes to soak up the flavors.
5. Serve on buns with coleslaw or enjoy it as-is.

The pulled pork is smoky, tangy, and tender—everything you want from this classic comfort food. The low-and-slow cooking process ensures that the pork soaks up all the delicious flavors from the sauce and spices, making it an irresistible dish perfect for feeding a crowd around the campfire.

Campfire Vegetable Stew in a Dutch Oven

This light and flavorful vegetable stew is a perfect vegetarian option for the campsite. Packed with seasonal vegetables and seasoned with herbs and spices, it’s the ideal dish for warming up on a cool evening.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 2 zucchinis, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium heat and add olive oil. Sauté the chopped onion and garlic until softened, about 4 minutes.
2. Add the sliced carrots, diced potatoes, and chopped zucchinis. Stir to combine and cook for another 5 minutes.
3. Pour in the vegetable broth and diced tomatoes (with juices). Add the dried thyme, basil, salt, and pepper.
4. Bring the stew to a simmer, then cover and cook over low heat for 45 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This vegetable stew is fresh, wholesome, and full of flavor. The combination of hearty root vegetables with aromatic herbs makes it a perfect, light meal that’s perfect for warming up after a day outdoors. The beauty of this dish is in its simplicity, allowing the natural flavors of the vegetables to shine through.

Campfire Beef and Potato Casserole in a Dutch Oven

This savory beef and potato casserole is a comforting and satisfying meal for the campsite. With layers of tender beef, creamy potatoes, and melted cheese, it’s a perfect dish to prepare ahead of time and enjoy after a day of outdoor adventures.

Ingredients:

• 1 lb ground beef
• 4 large potatoes, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup beef broth
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium heat. Add the olive oil and sauté the chopped onion and garlic until softened, about 4 minutes.
2. Add the ground beef to the Dutch oven and cook until browned, breaking it up into small pieces as it cooks.
3. Stir in the dried oregano, paprika, salt, and pepper, then pour in the beef broth. Let it simmer for 5-7 minutes to meld the flavors.
4. Layer the sliced potatoes on top of the beef mixture in the Dutch oven. Pour the sour cream over the top, then sprinkle shredded cheddar cheese evenly over the potatoes.
5. Cover the Dutch oven and cook over low heat for 45-50 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
6. Serve hot, and enjoy a hearty meal perfect for refueling after a long day outdoors.

This beef and potato casserole is the epitome of comfort food. The tender beef and potatoes are complemented perfectly by the creamy sour cream and melted cheese, making this an indulgent, crowd-pleasing dish. Whether you’re enjoying it with friends or family, this recipe is sure to warm everyone up on a chilly evening.

Campfire Cornbread in a Dutch Oven

This fluffy, slightly sweet cornbread is a great addition to any campfire meal. Perfect for soaking up the flavors of chili, stew, or even served alone with butter and honey, this cornbread cooks up beautifully in the Camp Chef Square Dutch Oven.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup canned corn (optional)
• 1 tbsp butter for greasing the Dutch oven

Instructions:

1. Preheat the Camp Chef Square Dutch Oven by placing it over low heat while you prepare the cornbread batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, beat together the milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. If you like, fold in the canned corn for extra texture.
4. Grease the Dutch oven with 1 tablespoon of butter. Pour the batter into the Dutch oven, spreading it evenly.
5. Cover the Dutch oven with its lid and cook over low heat for 25-30 minutes. Check the cornbread by inserting a toothpick into the center—if it comes out clean, the cornbread is done.
6. Allow the cornbread to cool for a few minutes before slicing and serving.

This cornbread is a versatile side dish that pairs well with almost any campfire meal. Its slightly sweet flavor and fluffy texture make it a perfect complement to savory stews and soups. Easy to prepare and a crowd-pleaser, this cornbread will quickly become a camping staple.

Campfire Baked Apples in a Dutch Oven

These warm, cinnamon-spiced baked apples are a delightful dessert to enjoy by the campfire. Filled with a sweet mixture of brown sugar, butter, and spices, these apples cook to perfection in the Dutch oven, creating a fragrant and comforting treat.

Ingredients:

• 6 large apples (preferably a firm variety like Granny Smith or Honeycrisp)
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp butter, cut into small pieces
• 1/4 cup chopped nuts (optional)
• 1/2 cup water

Instructions:

1. Preheat the Camp Chef Square Dutch Oven by placing it over low heat.
2. Core the apples, leaving the bottoms intact to create a hollow space for the filling.
3. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Stuff the apples with the sugar-spice mixture, then place a small piece of butter inside each apple.
4. Arrange the stuffed apples in the bottom of the Dutch oven. Pour the water around the apples to create steam as they cook.
5. Cover the Dutch oven and cook over low heat for 25-30 minutes, or until the apples are tender and the filling is bubbly.
6. Garnish with chopped nuts, if desired, and serve hot.

These baked apples are the ultimate dessert for a campfire meal. The warm spices, soft apples, and gooey brown sugar filling make for a decadent treat that’s simple yet special. Whether enjoyed as a sweet finish to your meal or as a solo dessert, this recipe is a cozy, satisfying option to end the evening.

Campfire Chicken and Vegetable Foil Packets in a Dutch Oven

These chicken and vegetable foil packets are a perfect camping meal, combining tender chicken, vibrant veggies, and flavorful herbs, all cooked together in a single Dutch oven. The foil packets help lock in moisture and flavors, making this a simple yet delicious option for a campfire dinner.

Ingredients:

• 4 chicken breasts (boneless, skinless)
• 2 carrots, sliced
• 2 zucchinis, chopped
• 1 bell pepper, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the Camp Chef Square Dutch Oven over medium heat.
2. Lay out 4 large pieces of aluminum foil, and drizzle each piece with a little olive oil.
3. Place one chicken breast in the center of each piece of foil. Top with the sliced carrots, zucchini, bell pepper, onion, and garlic.
4. Drizzle the vegetables and chicken with olive oil and season with thyme, oregano, salt, and pepper.
5. Fold the foil around the chicken and vegetables to create a sealed packet. Place the foil packets into the Dutch oven.
6. Cover the Dutch oven and cook over low heat for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7. Carefully open the foil packets and garnish with fresh parsley before serving.

These foil packets are an easy, no-fuss way to cook a flavorful and healthy meal in the Dutch oven. The chicken remains juicy and tender, while the vegetables absorb all the savory juices, creating a satisfying and well-balanced dish. This is an excellent meal for when you want to minimize cleanup and enjoy a flavorful, hassle-free dinner by the campfire.

Campfire Pork Chops with Apples and Onions in a Dutch Oven

This savory and slightly sweet dish features succulent pork chops paired with caramelized apples and onions. The Dutch oven allows for even cooking and helps the flavors come together perfectly, making this a hearty and comforting meal for your camping trip.

Ingredients:

• 4 bone-in pork chops
• 2 apples, thinly sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup chicken broth
• 2 tbsp butter

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium-high heat and add the olive oil.
2. Season the pork chops with salt, pepper, cinnamon, and rosemary. Sear the pork chops in the hot Dutch oven for about 4-5 minutes on each side, until browned. Remove the pork chops and set aside.
3. Add the sliced apples and onions to the Dutch oven, and cook until softened and caramelized, about 6-8 minutes.
4. Return the pork chops to the Dutch oven, placing them on top of the apples and onions. Add the chicken broth and dot the pork chops with butter.
5. Cover the Dutch oven and reduce the heat to low. Let it simmer for 25-30 minutes, or until the pork chops are cooked through and tender.
6. Serve the pork chops with the caramelized apples and onions on top.

This dish is the perfect balance of savory and sweet. The tender pork chops, caramelized apples, and onions create a flavorful and comforting meal that’s ideal for enjoying around the campfire. It’s a simple yet delicious option that will have everyone asking for seconds.

Campfire Sweet Potato and Black Bean Chili in a Dutch Oven

This hearty and healthy vegetarian chili features sweet potatoes and black beans, creating a comforting and filling meal. Full of spices and rich flavors, it’s perfect for chilly evenings around the campfire. The Dutch oven ensures even cooking, allowing the flavors to meld beautifully.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 cup vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium heat and add the olive oil. Sauté the chopped onion and garlic until softened, about 4 minutes.
2. Add the cubed sweet potatoes to the Dutch oven and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Stir in the cumin, chili powder, smoked paprika, salt, and pepper, and cook for another minute to toast the spices.
4. Add the black beans, diced tomatoes (with juices), and vegetable broth. Stir to combine.
5. Cover the Dutch oven and reduce the heat to low. Let it simmer for 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened.
6. Taste and adjust seasoning as needed, then garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a delicious and healthy option that’s both filling and nutritious. The sweet potatoes provide a subtle sweetness, while the black beans add protein and texture. Perfect for vegetarians and meat-eaters alike, this chili is a comforting and satisfying meal that everyone will enjoy.

Campfire Shrimp and Grits in a Dutch Oven

This Southern-inspired dish of shrimp and creamy grits is a perfect, indulgent meal for your next camping adventure. The Dutch oven creates a rich, flavorful sauce that complements the tender shrimp, while the grits provide a smooth, comforting base.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In the Camp Chef Square Dutch Oven, bring 4 cups of water or chicken broth to a boil. Stir in the grits, reduce the heat, and simmer for 25-30 minutes, stirring occasionally, until the grits are creamy and thickened. Stir in 2 tablespoons of butter and season with salt and pepper. Set aside.
2. In another pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the pan and cook until they turn pink and opaque, about 3-4 minutes. Sprinkle with smoked paprika and lemon zest for added flavor.
4. Stir in the heavy cream and cook for another 2 minutes, allowing the sauce to thicken slightly.
5. Serve the shrimp mixture over the creamy grits and garnish with fresh parsley.

This dish brings the taste of the South to your campsite. The succulent shrimp, combined with the rich and creamy grits, create a meal that’s both comforting and luxurious. Whether served for dinner or as a special treat, shrimp and grits is sure to impress.

Campfire Beef Stew in a Dutch Oven

This hearty and comforting beef stew is the perfect meal to prepare on a cool evening at the campsite. The Dutch oven ensures that the beef becomes melt-in-your-mouth tender, while the vegetables soak up all the savory flavors from the broth.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 4 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine (optional)
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat the Camp Chef Square Dutch Oven over medium-high heat and add the olive oil. Brown the beef stew meat in batches, ensuring each piece is seared on all sides. Remove the beef and set aside.
2. Add the chopped onion and garlic to the Dutch oven, cooking until softened, about 4 minutes. Stir in the tomato paste and cook for another 1-2 minutes.
3. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it cook for 3-4 minutes to reduce slightly.
4. Add the beef broth, browned beef, carrots, potatoes, thyme, and rosemary to the Dutch oven. Stir to combine, then cover the Dutch oven and simmer over low heat for 1.5-2 hours, or until the beef is tender and the vegetables are cooked through.
5. Taste and adjust seasoning with salt and pepper before serving.

This beef stew is the ultimate comfort food, perfect for cozying up around the campfire after a day of hiking or fishing. The tender beef and hearty vegetables are packed with flavor, making this dish the perfect meal for sharing with friends or family.

Campfire Chili Mac in a Dutch Oven

Chili mac is a classic comfort food that combines the best of both worlds: chili and macaroni and cheese. This easy-to-make, filling dish comes together in the Dutch oven and is perfect for a quick, hearty meal around the campfire.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream (optional)
• Salt and pepper to taste

Instructions:

1. In the Camp Chef Square Dutch Oven, cook the ground beef over medium heat, breaking it up into crumbles as it cooks. Once browned, add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, then add the kidney beans and diced tomatoes (with juices). Let it simmer for 10 minutes to blend the flavors.
3. While the chili mixture is simmering, bring a separate pot of water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
4. Add the cooked macaroni to the chili mixture, stirring to combine. Sprinkle shredded cheddar cheese over the top and cover the Dutch oven. Let it cook for 5-7 minutes, or until the cheese is melted and bubbly.
5. Stir in sour cream, if using, and serve hot.

Chili mac is the ultimate campfire comfort food. The combination of rich, savory chili and cheesy pasta makes for a filling and satisfying meal that’s sure to please a crowd. This recipe is easy to prepare, making it a great option for a quick, hearty dinner around the fire.

Note: More recipes​ are coming soon!