Chili Macaroni For Camping Recipes

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
• Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
• Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Steps:

• Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
• In a medium pot, combine mix with 2 1/2 cups cold water.
• Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
• Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
• Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
• Stir in parmesan cheese just before serving, or sprinkle on individual servings.
• Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.