Rustic Campfire Elk Chili Mac in Cast Iron

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb (680 g) ground elk
• 1 tbsp vegetable or avocado oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (optional)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 2 cans (14.5 oz / 411 g each) fire-roasted diced tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 3 1/2 cups (830 ml) beef or game stock
• 2 cups (8 oz / 225 g) dry elbow macaroni
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided
• Optional toppings: sour cream, sliced green onions, chopped cilantro, hot sauce

Do This

• 1. Heat a 5–6 qt cast-iron Dutch oven over medium heat (about 350°F / 175°C). Add oil and brown the ground elk for 5–7 minutes, breaking it up as it cooks.
• 2. Stir in onion and jalapeño; cook 4–5 minutes until softened. Add garlic, chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper; cook 1 minute until fragrant.
• 3. Add tomato paste and cook 1–2 minutes, stirring, until darkened slightly. Pour in fire-roasted tomatoes, beans, and stock; stir well and bring to a boil over medium-high heat.
• 4. Reduce to a gentle simmer (about 190–200°F / 88–93°C), cover, and cook 15 minutes to let flavors blend.
• 5. Stir in dry macaroni. Cover and simmer 10–12 minutes, stirring every 2–3 minutes, until pasta is just al dente. Add up to 1/2 cup more stock or water if it gets too thick before the pasta is cooked.
• 6. Uncover and simmer 3–5 minutes to thicken slightly. Turn off heat, stir in 1 1/2 cups cheddar until melted and creamy, adjust seasoning, then top with remaining cheese and any desired toppings. Serve hot.

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Why You’ll Love This Recipe

• Hearty one-pot comfort food that tastes like a slow-simmered chili and cozy mac and cheese in one bowl.
• Perfect way to showcase ground elk: lean, flavorful, and richly seasoned with smoky chili spices.
• Built for campfire cooking in cast iron, but just as easy on a regular stovetop at home.
• Customizable heat level and toppings, so you can make it family-friendly or extra bold.

Grocery List

• Produce: 1 large yellow onion, 3 cloves garlic, 1 jalapeño (optional), 2–3 green onions (for topping), small bunch cilantro (for topping)
• Dairy: 2 cups (8 oz / 225 g) sharp cheddar cheese, sour cream (for topping, optional)
• Pantry: 1 1/2 lb ground elk, vegetable or avocado oil, 2 cans fire-roasted diced tomatoes, 1 can kidney beans, 1 can black beans, beef or game stock, elbow macaroni, tomato paste, chili powder, smoked paprika, ground cumin, dried oregano, cayenne pepper, kosher salt, black pepper, hot sauce (optional)

Full Ingredients

For the Elk Chili Base

• 1 1/2 lb (680 g) ground elk
• 1 tbsp vegetable or avocado oil
• 1 large yellow onion, diced (about 2 cups)
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for medium heat)
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4–1/2 tsp cayenne pepper (optional, adjust to taste)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 2 cans (14.5 oz / 411 g each) fire-roasted diced tomatoes with their juices
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 3 1/2 cups (830 ml) beef stock or game stock (plus up to 1/2 cup / 120 ml extra water or stock as needed)

For the Macaroni and Cheese Finish

• 2 cups (8 oz / 225 g) dry elbow macaroni
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided

Optional Toppings & Garnishes

• 1/2 cup sour cream
• 2–3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• Hot sauce, to taste
• Crushed tortilla chips or cornbread on the side

Step-by-Step Instructions

Step 1: Prep your ingredients and heat the pot

Dice the onion, mince the garlic, and if using, seed and mince the jalapeño. Shred the cheddar cheese and set aside 1 1/2 cups (about 6 oz / 170 g) for stirring into the chili mac and 1/2 cup (about 2 oz / 55 g) for sprinkling on top.

Set a 5–6 quart cast-iron Dutch oven or deep cast-iron skillet over medium heat on your stovetop, targeting about 350°F / 175°C at the surface. If using a campfire, build a medium bed of coals and place the pot over a grate where you can comfortably hold your hand about 6 inches (15 cm) above for 4 seconds. Allow the pot to heat for 2–3 minutes, then add the oil and swirl to coat the bottom.

Step 2: Brown the ground elk

Add the ground elk to the hot oiled pot. Cook for 5–7 minutes, breaking it up with a wooden spoon or spatula, until the meat is no longer pink and you see some browned bits on the bottom of the pot. Browning adds a lot of flavor, so let parts of the meat sit undisturbed for 30–60 seconds at a time to develop color before stirring.

If the elk is very lean and the bottom looks dry or begins to scorch, add up to 1 additional tablespoon of oil. If there is a lot of liquid accumulating, let it cook off for another 2–3 minutes, stirring occasionally, until mostly evaporated.

Step 3: Soften the aromatics and bloom the spices

Stir in the diced onion and minced jalapeño (if using). Cook over medium heat for 4–5 minutes, stirring occasionally, until the onion is softened and turning translucent.

Add the minced garlic, chili powder, smoked paprika, ground cumin, dried oregano, cayenne (if using), salt, and black pepper. Cook, stirring constantly, for 1 minute. This “blooms” the spices in the hot fat, making the chili deeply aromatic and flavorful.

Step 4: Build the chili base with tomatoes, beans, and stock

Add the tomato paste and stir it into the meat and onion mixture. Cook for 1–2 minutes until the paste darkens slightly in color and coats the meat and vegetables. This step helps develop a richer, slightly caramelized tomato flavor.

Pour in the fire-roasted diced tomatoes with their juices, the drained kidney beans, the drained black beans, and the beef or game stock. Stir well, scraping along the bottom of the pot to release any browned bits into the liquid.

Increase the heat to medium-high and bring the mixture up to a gentle boil, which should take about 5–7 minutes. Once boiling, reduce the heat to maintain a steady simmer at about 190–200°F / 88–93°C. Cover the pot with a lid and let the chili base simmer for 15 minutes, stirring once or twice. This lets the flavors meld and the spices smooth out.

Step 5: Add the macaroni and simmer until just tender

After the chili has simmered, stir in the dry elbow macaroni. Make sure the pasta is mostly submerged in the liquid. If too much liquid has cooked off and the pasta is not covered, add up to 1/2 cup (120 ml) of additional stock or water so the macaroni can cook properly.

Return the pot to a gentle simmer (medium to medium-low heat) and cover. Cook for 10–12 minutes, stirring every 2–3 minutes to prevent the pasta from sticking to the bottom or clumping together. The mixture will gradually thicken as the pasta releases starch. Start checking the macaroni at the 10-minute mark; you are aiming for al dente (tender but still slightly firm in the center).

Step 6: Thicken and add the cheese

Once the macaroni is al dente, remove the lid and let the chili mac simmer uncovered for another 3–5 minutes, stirring frequently. This reduces excess liquid and gives you a thick, spoon-coating consistency. If it ever looks too dry before the pasta is fully tender, splash in a few tablespoons of hot water or stock.

Turn off the heat. Stir in 1 1/2 cups (about 6 oz / 170 g) of the shredded sharp cheddar cheese, a handful at a time, until fully melted and creamy. Taste and adjust seasoning with additional salt, black pepper, or a pinch more cayenne if you like more heat. The chili mac should be thick, cheesy, and hearty, with just enough sauce to remain saucy but not soupy.

Step 7: Garnish and serve

Sprinkle the remaining 1/2 cup (about 2 oz / 55 g) of shredded cheddar over the top. Let it sit for 1–2 minutes so the cheese softens and melts slightly from the residual heat.

Ladle the elk chili mac into warm bowls. Top each serving with a spoonful of sour cream, a sprinkle of sliced green onions and chopped cilantro, and a few dashes of hot sauce, if you like. Serve piping hot alongside cornbread, crusty bread, or tortilla chips for scooping. If serving at a campfire, keep the Dutch oven over the warm (not blazing) coals to hold at serving temperature, stirring occasionally.

Pro Tips

• Campfire heat control: For even cooking, aim for a medium bed of coals rather than active flames. Slide the pot closer or farther from the hottest coals to mimic medium or low heat on a stovetop.
• Do not overcook the pasta: Remember that the macaroni will keep softening slightly as it sits in the hot chili. Stop cooking when it is just al dente so it does not turn mushy.
• Adjust thickness at the end: If the chili mac seems too thick, stir in a splash or two of hot stock or water. If too thin, simmer uncovered for a few more minutes, stirring, until it reaches your preferred consistency.
• Elk substitution: If you cannot find ground elk, use lean ground beef, bison, or venison. The recipe and timings stay the same.
• Cheese off the heat: Always add the cheese after turning off the heat to prevent it from breaking or becoming grainy. Residual heat is enough to melt it smoothly.

Variations

• Smokier campfire flavor: Add 1 finely chopped chipotle pepper in adobo plus 1 teaspoon of the adobo sauce with the spices in Step 3. You can also stir in 1 teaspoon liquid smoke at the end if you are cooking indoors.
• Veggie-boosted version: Add 1 diced red bell pepper and 1 cup of corn kernels (fresh, frozen, or canned and drained) along with the onion and jalapeño in Step 3 for extra sweetness and color.
• Extra-cheesy bake: Transfer the finished chili mac to a greased 9×13 inch (23×33 cm) baking dish, top with an additional 1 cup shredded cheddar, and bake at 375°F / 190°C for 10–15 minutes until bubbly and browned on top.

Storage & Make-Ahead

Cool the elk chili mac to room temperature (no more than 2 hours out), then transfer to airtight containers. Refrigerate for up to 4 days. The pasta will continue to absorb liquid, so it will thicken as it rests. To reheat on the stovetop, add a splash of water or stock, cover, and warm over low to medium-low heat for 8–10 minutes, stirring occasionally, until steaming hot (at least 165°F / 74°C). You can also microwave individual portions, covered, for 2–3 minutes, stirring halfway and adding a bit of liquid if needed. For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently with added liquid.

Nutrition (per serving)

Approximate values for 1 of 6 servings, without optional toppings: about 630 calories, 47 g protein, 55 g carbohydrates, 24 g fat, 9 g fiber, and 1,150 mg sodium. Actual values will vary based on the exact ingredients, brands, and salt levels you use, as well as any toppings added.