Chili Macaroni for Camping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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From The Back-Country Kitchen. This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks. Ingredients:
1 cup macaroni |
1/3 cup diced dried tomatoe |
1/4 cup pinto beans, dried canned |
3 tablespoons nonfat dry milk powder |
3 tablespoons freeze-dried corn (optional) |
2 tablespoons dried diced green bell peppers |
2 1/2 teaspoons chili powder, blend |
1 teaspoon dried onion flakes |
3/4 teaspoon celery salt |
1/2 teaspoon cornstarch |
1/4 teaspoon garlic powder |
1/4 teaspoon sugar |
tomato sauce, 1/2 of the leather from an 8-ounce can |
3 tablespoons grated parmesan cheese (optional) |
Directions:
1. Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
2. In a medium pot, combine mix with 2 1/2 cups cold water.
3. Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
4. Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
5. Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
6. Stir in parmesan cheese just before serving, or sprinkle on individual servings.
7. Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.
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