In a 12-inch Dutch oven, heat the oil over medium heat. Add the onion and garlic, stirring until tender, about 5 minutes.

Add the ground beef, salt and pepper using a spoon to break up the meat into crumbles. Continue cooking until the meat is browned, stirring often, about 15 minutes.

Stir in the broth, macaroni, beans, tomatoes and green chile peppers. Bring the mixture to a boil and continue stirring so the pasta does not stick to the bottom of the pot, about 10 minutes.

Cover with the lid and cook until the macaroni is cooked to your desired tenderness, stirring occasionally so your camping chili mac does not stick to the bottom of the Dutch oven, about 8 – 10 minutes. Camp Cooking Tip: If the liquid is reducing too fast, and the pasta needs to cook longer, just add a little more liquid (water is fine) to continue the cooking process until the pasta is as tender as you like.

Serve hot topped with cheddar cheese.