Every October, we have a little tradition we call “Camptoberfest” - a camping trip we take to kick off Halloween season. I cook over the fire, we eat a lot, drink a lot of beer, tell scary stories, and have so much fun. This Cheesy Chili Mac makes the menu every year. It’s perfect to make pre-camping trip and reheat over the fire. But if you don’t have a camping trip planned, you can enjoy it in your backyard fireside or keep it indoors for a cozy night in!
1 tablespoon olive oil
1 pound ground beef
1 onion - chopped
1 green bell pepper - chopped
Kosher salt and freshly cracked pepper
4 garlic cloves - minced
1-2 chipotle peppers in adobo sauce - minced
1 1/2 tablespoons chili powder
1 tablespoon cumin
4-6 cups chicken broth
1 (28 ounce) can fire roasted diced tomatoes
1 can red kidney beans - drained and rinsed
1 can black beans - drained and rinsed
2 cups macaroni or shell pasta
2-3 cups grated cheddar cheese
Heat olive oil in a soup pot over medium-high heat. Cook the ground beef until browned. Add the onion and green pepper with a heavy dash of salt and pepper. Cook until veggies are soft - about 4 minutes. Add the garlic, chipotle peppers, chili powder, and cumin. Stir everything together and cook for one more minute. Add the chicken broth, tomatoes, kidney beans, black beans, and pasta. Bring to a boil and simmer until pasta is al dente - watch it close so it doesn’t overcook and get mushy. Take the pot off the heat and slowly add the cheese, stirring each time. Taste for seasoning and add more salt if it tastes bland. Serve and top with more cheese if desired.