INSTRUCTIONS

Preparing the Vegetables

• Dice the Onion: Peel and dice the white onion into small, even pieces and set aside.

• Dice the Bell Pepper: Remove the stem, seeds, and white membrane from the bell pepper. Cut into small dice roughly ½ inch in size and set aside.

• Dice the Poblano: Remove the stem, seeds, and membrane from the poblano pepper. Finely dice into small pieces — smaller than the bell pepper since the poblano has more heat. Set aside.

• Mince the Garlic: Peel and finely mince the garlic cloves. Set aside.

• Slice the Scallions: Trim the root ends and thinly slice the scallions crosswise. Place in a small serving bowl and set aside for topping.

Cooking the Chili Base

• Heat the Oil: Heat olive oil in a large cast iron skillet or 12-inch Dutch oven over medium heat until shiny but not smoking.

• Sauté the Vegetables: Add the diced onion, bell pepper, and poblano pepper. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and the onion is translucent.

• Add the Garlic: Add the minced garlic and stir for about 1 minute until fragrant. Do not let the garlic burn.

• Add the Spices: Sprinkle in the cumin, chili powder, thyme, red pepper flakes, and salt. Stir well to coat the vegetables evenly in the spices and cook for 1 minute to bloom the flavors.

• Add Tomatoes and Beans: Pour in the diced tomatoes with their juices. Add the drained black beans and kidney beans. Stir everything together to combine.

Cooking the Pasta

• Add Broth and Pasta: Pour in the vegetable broth and stir to combine. Add the uncooked elbow macaroni and stir again to distribute evenly throughout the mixture.

• Bring to a Boil: Increase heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.

• Simmer: Once boiling, reduce heat to medium-low. Cover with a lid or foil and cook for 10–12 minutes, stirring every 3–4 minutes to keep the pasta from clumping or sticking. The pasta will absorb the broth and thicken the mixture as it cooks.

• Check the Pasta: At 10 minutes, taste a piece of macaroni. It should be tender but not mushy. If the mixture seems too thick before the pasta is fully cooked, add ¼ cup of water or broth at a time and continue cooking.

• Adjust Seasoning: Once the pasta is cooked through, taste and adjust salt, pepper, and red pepper flakes as desired.

Adding the Cheese

• Stir in Cheese: Remove the skillet from direct heat or reduce to the lowest setting. Add 1½ cups of the shredded cheddar cheese and stir until fully melted and incorporated into the chili mac.

• Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar evenly over the top. Cover with the lid or foil for 2–3 minutes until the top layer of cheese is melted.

Setting Up for Serving

• Set Out Toppings: Place the bowl of sliced scallions, additional shredded cheese, sour cream, and hot sauce on the camp table with serving spoons.

• Serve Yourself: Each person ladles their own portion directly from the skillet or Dutch oven into their bowl, then adds preferred toppings.

Serve: Serve immediately while hot. The pasta will continue to absorb liquid as it sits — if the mixture thickens too much before everyone has served, stir in a small splash of broth or water to loosen.

Doubling for Larger Groups: Use a second 12-inch Dutch oven or large skillet and repeat the full recipe simultaneously.