Texas Farmers Market Leaderboard January 2021

Chili-Mac with Gluten-Free Macaroni On the Trail


By Eve Chenu

Please note the On the Trail recipes are specifically designed for camping/backpacking and require a dehydrator. 

Fairly difficult

Chili-Mac with Gluten-Free Macaroni On the Trail


For 9 Serving(s)


  • 6 ounces Bacon
  • 3 pounds Ground Beef
  • 1 Yellow Onion
  • 4 Garlic Cloves
  • 1/2 cups Mild Chili Powder to Taste (Ancho or Chile Molido)
  • cups Ground Cumin or to taste
  • 2 Quart(s) Beef Stock
  • 1 28 oz. Can Plum Tomatoes
  • 3 Poblano Peppers, Roasted, Skinned, Seeded and Sliced Crossways into 1/4-in Strips)
  • 4 Whole Dried Ancho Peppers
  • 1 Quart(s) Whole, Cooked Pinto Beans
  • Salt and Pepper
  • Gluten-Free Macaroni (1 oz. Dried Pasta per Serving)
  • Aged Cheddar Cheese Sticks for Topping (Optional)
  • Corn Nuts for Topping (Optional)

Chili-Mac with Gluten-Free Macaroni On the Trail Directions

  1. At home: Cook the macaroni in salted, boiling water according to package directions until desired tenderness. Drain and set aside.
  2. Bring a small pot of water to boil.
  3. In a large pot, brown the bacon, then add the ground beef and brown thoroughly.
  4. With a slotted spoon, remove the bacon and the beef from the pot (reserving 1 T. of fat in the pot), place into a colander and rinse with the boiling water. Squeeze dry.
  5. Add the onions and garlic to the pot used to cook the meat and sauté until soft.
  6. Return the bacon and meat to the pot and stir in the chili powder and cumin. Sauté for 5 more minutes.
  7. Add the beef stock, tomatoes, and poblano and ancho peppers. Bring to a boil, then simmer for 1 hour.
  8. Add the beans, salt and pepper, and adjust seasonings if necessary.
  9. Reduce until thicker than a normal stew.
  10. Add the cooked macaroni and stir gently to keep the pasta whole.
  11. Dehydrate: Spread the chili-mac mixture ¼- to ½-inch thick on dehydrator trays and dehydrate for 12 to 14 hours at 150°, or until fully dehydrated.
  12. Halfway through the dehydration process, flip the mixture so that it will dry more quickly and thoroughly.
  13. When ready, the dehydrated mixture should look completely dry and crumbly.
  14. Place the dehydrated mixture into large, heavy-duty ziplock bags—one bag for each night the chili-mac will be consumed—and label with a permanent marker.
  15. At the campsite: Place the dehydrated mixture into a camp pot with a lid.
  16. In another pot, bring approximately 2 liters of water to a boil.
  17. Add the boiling water to the mixture to cover by 1 inch, cover with the lid and let sit for 30 to 45 minutes.
  18. After 30 minutes, check the moisture level and add more water if necessary.
  19. Reheat briefly before serving. Top with chunks of cheddar cheese and corn nuts, if desired.

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