Cheesy White Chicken Chili Low-and-Slow in a Cast Iron Dutch Oven Recipe
Cheese, chicken, and beans. A White Chili Recipe Baked Low-and-Slow in a Cast Iron Dutch Oven for a meal that will taste like you’ve been cooking all day long.
Author: Sulae @ beerandiron.com
Let’s Make Enchiladas – Cast Iron Recipe
This is a quick and Enchilada Recipe made with Beer and Iron’s Enchilada Sauce and a Low-and-Slow Coffee-Crusted Pork Roast.
Easy Chunk Pumpkin and Beer Chili Recipe in a Cast Iron Dutch Oven
Easy Beer and Chunk Pumpkin Chili Recipe Cooked in a Cast Iron Dutch Oven Recipe
Pumpkin-ey but not too pumpkin-ey. Real Pumpkin Chunks brined and flavored with a seasonal pumpkin beer. An easy-to-create family-pleaser.
This recipe article contains affiliate links.
For this recipe, I am using my Lodge 7-quart cast iron Dutch oven. In the video, I wanted to show you the steps without being pressed for space. You should be A-OK to cook this recipe in a 5-quart cast iron Dutch oven.
Lodge 7-quart Cast Iron Dutch Oven: https://amzn.to/3PWOch7
Lodge 5-quart Cast Iron Dutch Oven: https://amzn.to/3tAoiZ5
5-Quart Cast Iron Dutch Oven:
Either Seasoned Cast Iron: https://amzn.to/3LqTlfZ
Or Enameled Cast Iron: https://amzn.to/3RlHe7H
Supplies You May Need
- Cutting Board
- Larger Zipper Bag https://amzn.to/3Q8V3FC
- Meat Chopper: https://amzn.to/3PZ9zOD
- Large Vegetable Y Peeler: https://amzn.to/48Vvzmh
- Cutting Board for Cutting the Pumpkin
- Large Knife for Cutting off the Steam End
- Smaller Knife for Cutting the Crescent Cuts
- Wooden Wok Shovels or Spoons
- Wooden Spatula
Ingredients
For the chili:
Small pie pumpkin that weighs about 2 Pounds (we’ll need 1 ½ pounds of prepared pumpkin for this recipe) – We will only add as much pumpkin as our pot will hold.
1 Pound of Italian or other ground Sausage
1 Pound of ground beef
1 large onion, diced
4-8 garlic cloves, minced
2-3 Poblano Chilies (Anaheim Peppers or Green Bell Peppers work well too – mix it up if you like).
2 Cans of black beans, drained and rinsed.
1 Can of fire roasted tomatoes
3-4 (12-ounce) cans or bottles pumpkin beer (or amber ale or lager)
Seasoning
2 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 tablespoon of smoked paprika
1 teaspoon ground cumin
1 teaspoon black pepper (as always…pepper to taste).
2 Tablespoons Dark Cocoa Powder (NOT SWEET).
Optional
OPTIONAL: ¼ Cup of White Flour (don’t add this to the seasoning)
Salt to taste (don’t add this to the seasoning)
Is The Chili Spicy?
This recipe will create a very mild chili. And, I know good and well how most folks “follow” a chili recipe: as a guide. Yep, I do too. You will likely “dress” this chili up good and fine and just like you like it. Ain’t no worries there.
My wife doesn’t like spicy and I only “kinda” like spicy. Some of y’all like spicy to the point of being painful. And, that’s okay.
A few things to keep in mind here:
There are two ingredients that make this pumpkin chili…well…a pumpkin chili.
- The pumpkin you add.
- And the beer you use.
The Pumpkin
More pumpkin doesn’t always make it “more better.” A pound and a half of pumpkin should do this chili very well. Try a pound and a half first, and if the chili is not pumpkin-ey enough for you, then add more next time. If the chili is too pumpkin-ey, then add less next time.
Truth be known, pumpkin is a pretty bland fruit. Pumpkin usually “needs” something else to bring out the flavor of the pumpkin like cinnamon or nutmeg. We don’t add cinnamon or nutmeg to our pumpkin chili because we use a pumpkin beer (to brine the prepared pumpkin as well as add the beer to the chili). Some of the ingredients of a pumpkin beer are pumpkin pie spice, whole cloves, nutmeg, and allspice. Specific cinnamon sticks are added to many brews as well.
We “flavor” our pumpkin by first brining the prepared pumpkin in a pumpkin beer.
I suggest finding a 2-pound pumpkin to use in this recipe. The prepared pumpkin pieces will weigh less.
I’ve found that the smaller the pie pumpkin, the thinner the pumpkin’s flesh. If you get a bigger pie pumpkin and end up with extra pieces, that’s better than not having enough. Wasteful? Well…maybe. But then let me direct you to the carved pumpkin decoration that lights the paths to many trick-or-treat-er’s dooms (and many poor carved pumpkins with the shriveled-up face still on the porch on Thanksgiving Day).
You can use a larger carving-type pumpkin if you like. I prefer the pie pumpkin; they have more flavor (as pumpkin flavor goes). But, fear not! We are going to brine these pumpkin pieces and help “coach out” the pumpkin flavor. We want our pumpkin to be pumpkin-ey but not too pumpkin-ey.
The Pumpkin Beer
Also, a consideration if your pumpkin chili gets too pumpkin-ey…it may not be the pumpkin, it may be the pumpkin beer. Likewise, if your chili is not pumpkin-ey enough, it may be the particular pumpkin beer you selected.
Not all pumpkin beers are created equal. Some pumpkin beers may be more pumpkin-ey than another and some are a bit sweet. Enjoy one of those pumpkin beers before you make your chili with it. While you are enjoying a glass of that fermented barley and pumpkin pop, ask yourself, “would this be a good pumpkin beer for my chili?”
If you are worried about the chili turning out too pumpkin-ey, then add only one pumpkin beer to the recipe. Substitute the 2nd beer with beef or chicken broth or stock.
Preparation and Steps to this Recipe
Let’s Cook This Chili!
Step 1: Peel and chop your pumpkin. My friend, this is a chore and a half. But, real pumpkin chunks makes for a much better chili than does a can of pumpkin puree. Goal: 1 ½ pounds of prepared pumpkin chunks (give or take).
Step 2: Brine the pumpkin chunks for 4-24 hours.
Here is the brine recipe we use here at Beer and Iron: 12 ounces of beer to one tablespoon of salt.
Take 1-2 pumpkin beers and pour them in a zipper bag. Add 1-2 tablespoons of salt (1 tablespoon to 12-ounces of beer). Once the foam has subsided and you are sure the salt has dissolved, add the prepared pumpkin pieces to the bag of brine. Then, store this in the refrigerator for the next 4-24 hours. Drain the brine from the bag; discard the brine.
If you are ready to start cooking your chili, place the brined and drained pumpkin pieces in a bowl lined with a few paper towels or a colander to drain.
If you are going to cook later, add a few paper towels to the bag with the brined pumpkin pieces and store in the refrigerator until you are ready to cook your chili.
Chef Tip: Leave two 12-ounce cans/bottles of pumpkin beer out and let the beers reach room temperature. This is optional, but suggested. I don’t like to pour refrigerated liquids into my hot pot. We’ll be adding about 2 pumpkin beers to this recipe later.
When you start cooking this recipe, have one of the beers open and nearby. We’ll use this beer when we add the seasoning.
Chef Tip: While you are preparing the ingredients, my suggestion is to take you 5-quart cast iron Dutch oven and place it in a hot (400°F / 200°C or hotter) oven. Let that pot heat up and get fry-ready.
Step 3: Cut and prepare your onions, garlic, and peppers. Keep the onions and garlic together and the peppers separate from the onions and garlic.
Step 4: Open both cans of black beans. Drain and rinse them. Have them at the ready.
Step 5: Open your can of fire roasted tomatoes. Just leave the can there and have it at the ready.
Step 6: Prepare your seasonings. Have them measured and mixed. We’ll be adding the seasoning during a “hot” moment and will not have time to measure each one out when we get to that step.
Step 7: Open both your beef and sausage packages. Have them at the ready. We’ll cook the sausage first, remove the sausage, and then cook the beef. We will need to drain both after they are pre-cooked. Have something set up to receive the sausage first and to let it drain and soak up the excess grease. Then have something set up to receive the cooked beef to allow it to drain. I suggest separate draining receptacles.
Step 8: Using your 5-quart or 7-quart cast iron Dutch oven over medium-high or high heat, sear the pork sausage. Once the sausage is seared and cooked, set it aside to drain. There is an expected “amount” of pork fat / grease that should remain in that pot. We’ll use that to brown our ground beef.
Chef Tip: I like chunks of meat in my pumpkin chili. When I cook my pork sausage, I usually flatten-it-out in the pot and just let it cook like a large sausage patty. When one side is seared and that nice and toasted Maillard Reaction going, I flip it over (often the turning causes it to break apart into smaller pieces) and “toast” the other side. Once both sides are seared, I “kinda” break it up into chunks. I do the same thing with the beef.
Step 9: Add the pound of ground beef to the hot pot and cook it in the residual pork fat / grease left in the pot from when we cooked our pork sausage. Once the beef is seared and cooked, set it aside to drain.
Step 10: There should be some grease / fat left in that pot. If not, add just a enough to sauté the onions and the garlic. Add the onions and the garlic to the pot and sear until translucent(ish).
Step 11: Add the peppers and sauté a bit; maybe a couple or three minutes.
Step 12: Turn the heat to low or remove the pot from the heat.
Step 13: Return the beef and pork to the pot.
Step 14: Add the can of tomatoes to the pot. We add these here for a bit of moisture. This will make it easier to add our dry seasonings to the pot without it getting all lumpy and gummy.
Step 15: Now, add all of the seasonings to the pot. The seasoning will coat the vegetables and other ingredients.
Step 16: Add the Prepared Pumpkin Chunks and mix again. Do not add the brine to the chili; the brine should have been discarded.
Step 17: Before you add your beer to the mixture, “level off” the ingredients. We need a flat and leveled (not packed) surface.
Step 18: Add just enough pumpkin beer and just enough to bring the liquid level up to the top of the leveled ingredients. Turn the heat to low and let the chili start to simmer. NOTE: You can substitute the pumpkin beer for a broth or even a non-pumpkin beer variety.
Step 19: After the chili starts to simmer and bubble, check for thickness and saltiness. If you feel the chili is too thin, add the ¼ cup of flour. If you feel it needs salt, salt to taste.
Step 20: Let the chili simmer until the pumpkin chunks are soft and ready to eat. The longer the chili simmers, the softer the pumpkin chunks will get and eventually to the point of mixing into the chili (the chunks will essentially dissolve).
And that’s about it. You’ve made yourself a pot of stick-to-your-ribs chili right there.
Summary
This recipe goes very well with some cornbread or even some rice. Garnish the chili with colorful pepper rings and green onions.
Careful…this may turn out to be a seasonal favorite at your home.
Y’all enjoy this one!
My name is Sulae and I love to share the magic that comes out of my black pots and pans. You all keep on cooking in those cast iron beauties and enjoying those frosted glasses of fermented barley pop. We’ll see you all next time on BeerAndIron.com.
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
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Easy Beer and Chunk Pumpkin Beer Chili Recipe
Pumpkin-ey but not too pumpkin-ey. Real Pumpkin Chunks brined and flavored with a seasonal pumpkin beer. An easy-to-create family-pleaser.
Equipment
- 1 5-Quart Cast Iron Dutch Oven (or 7-Quart Cast Iron Dutch Oven)
- 1 Wooden Sauté Spoon
- 1 Knife
- 1 Cutting Board
- 1 Can Opener
- 1 Vegetable / Fruit Peeler – (Heavy duty if possible)
- 1-2 Strainers / Drainer – (To let the brown meat drain and to drain and rinse the black beans)
Ingredients
Chili Seasoning Ingredients
- 2 Tablespoons Chili Powder – (Makes a milder chili – add more or less to taste)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Dried Oregano
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Ground Cumin
- 2 Tablespoons Dark Coco Powder – (Not Sweet)
The Chili Ingredients
- 2 Pound Pie Pumpkin – (1 ½ Pound Prepared Pumpkin)
- 2 Cans Pumpkin Beer – (3-4 Cans / Bottles Pumpkin Beer – 1-2 for the brine and 2 for the chili)
- 1 Large Onion Diced or Chopped
- 4-8 Cloves of Garlic Minced
- 3 Anaheim Peppers Diced or Chopped (1-2 Green Bell Peppers are good substitutes).
- 2 Cans of Black Beans Drained and Rinsed
- 1 Can Fire Roasted Tomatoes
Optional
- ¼ Cup White Flour – (to thicken the chili if needed)
- Salt to Taste
The Brine
- 1-2 12-Ounce Cans or Bottles of Pumpkin Beer – 1 Tablespoon of Salt per 12-ounces of beer
- 1-2 Tablespoons Salt
Instructions
Brine For 4-24 Hours (OPTIONAL)
- Peel and chop your pumpkin.
- Brine the pumpkin chunks for 4-24 hours. (Brine: 24 ounces Beer to 2 tablespoons Salt – This Step is Optional)
Prepare the Ingredients for the Chili
- Cut and prepare your onions, garlic, and peppers. Keep the onions and garlic together and the peppers separate from the onions and garlic.
- Open both cans of black beans. Drain and rinse. Keep them at the ready.
- Open the can of fire roasted tomatoes. Do not drain.
- Prepare your seasonings. Have them measured and mixed.
- Open both your beef and sausage packages
Cook the Pumpkin Chili
- Heat your 7-quart or 5-quart cast iron Dutch oven over a medium high to a high heat.
- Sear and brown the pork sausage. Set it aside to drain. Leave some of the pork fat / grease to brown our ground beef.
- Add the pound of ground beef to the hot pot and cook it in the residual pork fat / grease. Once the beef is seared and cooked, set it aside to drain.
- There should be some grease / fat left in that pot. If not, add just a enough to sauté the onions and the garlic. Add the onions and the garlic to the pot and sear until translucent(ish) and the pot is deglazed.
- Add the peppers and sauté a bit; maybe a couple or three minutes.
- Turn the heat to low or remove the pot from the heat.
- Return the beef and pork to the pot.
- Add the can of tomatoes.
- Add all of the seasonings to the pot and mix together.
- Add the Prepared Pumpkin Chunks and mix again (don’t add the brine to the chili; the brine should have been discarded).
- Level off all the ingredients in the pot.
- Add just enough pumpkin beer and just enough to bring the liquid level up to the top of the leveled ingredients. Turn the heat to low and let the chili start to simmer.
- After the chili starts to simmer and bubble, check for thickness and saltiness. If you feel the chili is too thin, add the ¼ cup of flour. If you feel it needs salt, salt to taste.
- Let the chili simmer until the pumpkin chunks are soft and ready to eat. The longer the chili simmers, the softer the pumpkin chunks will get and eventually to the point of mixing into the chili (the chunks will essentially dissolve).
Notes
This recipe will create a very mild chili. And, I know good and well how most folks “follow” a chili recipe: as a guide. Yep, I do too. You will likely “dress” this chili up good and fine and just like you like it. Ain’t no worries there.
You can substitute chicken/beef stock or broth for some or all the beer.
Chef Tip: Leave two 12-ounce cans/bottles of pumpkin beer out and let the beers reach room temperature. This is optional, but suggested. I don’t like to pour refrigerated liquids into my hot pot. We’ll be adding about 2 pumpkin beers to this recipe later.
When you start cooking this recipe, have one of the beers open and nearby. We’ll use this beer when we add the seasoning.
Chef Tip: While you are preparing the ingredients, my suggestion is to take your cast iron Dutch oven and place it in a hot (400°F / 200°C or hotter) oven. Let that pot heat up and get fry-ready.
Tried this recipe?Let us know how it was!
Cantina Jack Chicken Recipe in a Cast Iron Camp Dutch Oven
Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
Baked Chicken and Beer Rice Recipe in a Camp Cast Iron Dutch Oven
From Fire-to-Plate, I’ll show you how to create this recipe using either Chicken Breast, Bone-in / Skin-on Chicken Thighs, or Skinless / Boneless Chicken Thighs…in a Camp Cast Iron Dutch Oven!
Sulae’s Red Enchilada Beer Sauce – Salsa De Cerveza – Cast Iron Recipe
Sulae’s Red Enchilada Beer Sauce – Salsa De Cerveza Recipe
This recipe goes hand-in-hand with Beer and Iron’s “Let’s Make Enchiladas” Recipe. Here’s the link for that recipe: https://beerandiron.com/lets-make-enchiladas-cast-iron-recipe
This is a quick and easy Enchilada Sauce Recipe that will give your enchiladas a bit of a zip and a zing. It’s red but not considered spicy. This version is mild though it can be spiced up as you like. We’ll keep things on the mild side here at our home.
Though I love tomatoes and sauces made with tomatoes, this enchilada sauce does not have any tomato ingredients.
We’ll start with creating a roux. Do you know what a roux is? What about creating a roux? Here’s the how to: https://beerandiron.com/roux/
There’s a video on that page too.
This is a very simple-to-create recipe with only about 5 (real) steps:
- Mix the dry Ingredients
- Measure the wet Ingredients
- Make the Roux
- Add the Ingredients
- Let it Thicken
A Mason or Ball Jar is handy to store the finished sauce in. This is not a canning recipe; you will need to use your Enchilada sauce right away or store it in the refrigerator. Also, expect some separation when you keep it in the refrigerator. The oils will float, and the solids will sink; FEAR-NOT! A bit of a shake and a stir sets the Enchilada Sauce world right again (one of the reasons cans in the store say “shake well before using”).
You will need a cast iron sauce pot or a smaller-sized Dutch oven or skillet that will hold at least 4 cups (or about a liter or a quart) of liquid but really no bigger than a 5-quart cast iron Dutch oven. A larger skillet will work but I suggest you make sure the skillet will hold all that liquid (do a “dry” run with water to see if you can easily fit 4 cups of water in that skillet; make sure you account for frothing as well).
I have a pocked-up sauce pot that I found in the wild. An Asian piece that has become one of my most beloved pieces. This is the pot I will present this recipe in.
Supplies You May Need (Affiliate Links)
- ¼ Cup Measuring Cup
- ½ Cup Measuring Cup
- 1 Cup Measuring Cup
- 1 Teaspoon Measuring Spoon
- Wooden Spatula or Sauté Paddle: https://amzn.to/3K1g1Cu
- Wire Whisk
- And a Spoon
Ingredients
White Roux
¼ cup avocado oil or olive oil
¼ cup all-purpose flour
The Rest of the Ingredients
½ cup Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 teaspoon Smoked Paprika (Optional)
Ground Pepper to Taste
Salt to Taste
12 ounces of Beer (a Mexican Lager will go very well)
1 ½ Cups of Chicken Broth or Stock
Ready to Cook
Set Up
Step 1: Measure out 1 ½ Cups of Chicken Stock or Broth. Have a 12-ounce can of beer out to reach room temperature (that’s about 1 ½ cups of beer). We will need these liquids to be at room temperature because we’ll be adding them to the hot roux and in that hot cast iron later.
Chef Tip: You can use the empty beer can or bottle to “measure” the stock or broth you will be adding to this recipe. 12-Ounces equals 1 ½ Cups.
NOTE: The Beer is a huge part of this recipe and will definitely influence the flavor of the Enchilada Sauce and inevitably the entire recipe. My suggestion is to use a mild Mexican Lager for your beer ingredient. Stay away from hoppy brews or sweeter beers. Start with a mild lager this first time and then experiment with other beers in the future.
Step 2: Measure out the oil and flour for the Roux. Keep these two ingredients separate from the other ingredients as well as separated from each other.
Step 3: Measure out all the other ingredients: ½ cup chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon of smoked paprika, and the pepper (I use about 1 teaspoon of peppercorns then I grind them before putting them in my mixture). These six dry ingredients can be mixed and at the ready for later.
Wait a bit before adding salt.
The Roux
We’ll start with creating a roux. Do you know what a roux is? What about creating a roux? Here’s the how to: https://beerandiron.com/roux/
Step 4: You will need a cast iron sauce pot or smaller Dutch oven that will hold at least 4 cups (or about a liter or a quart) of liquid but really no bigger than a 5-quart cast iron Dutch oven. Heat the cast iron sauce pot or Dutch oven over medium to medium-high heat.
Step 5: Add the ¼ cup of oil to the pre-heating pot. Watch for very light wisps of smoke.
Step 6: Add the flour and keep stirring until the roux begins to give off that beautiful nutty aroma. You are looking for a cream-colored Roux. This only takes a minute or two.
Create the Sauce
Step 7: Slowly add the chicken broth to the roux. Be careful. It’s a cooler liquid being poured into hot oil (speaking simplistically). Stir the broth and roux in well (it may look like it’s “curdling up;” that’s normal).
Step 8: Pour in your beer. Watch for a head or frothing to form.
Step 9: Add all the mixed, dry ingredients (the seasonings and spices) and whisk everything up well. The froth will turn to a pink or reddish color.
Step 10: Reduce the heat a bit and then check for saltiness. Just a little sip from a spoon will tell you what you need to know. Add salt per your taste preferences.
Step 11: Now, let the sauce thicken up. Be sure to scrape the edges every once in a while to remove the thicker stuff that will gather around the edges of the pot while the enchilada sauce simmers and thickens
The sauce should thicken up well in about 10-15 minutes. We are not looking for a cake batter thickness. We need the thickness to be thicker than V-8 Juice or Tomato Juice but as thick or a little thinner than Pizza Sauce.
Note: These “thickness” references are not ingredients for this recipe. I am using them as references. Enchilada sauce thickness preferences are subjective. Thicken to your favor.
And there you have it. Salsa De Cerveza – Sulae’s Red Enchilada Beer Sauce for tonight’s Enchiladas! And, likely some leftovers for tomorrow’s breakfast.
I love this stuff with eggs.
Summary
And that’s it y’all. This is one of my all-time favorite sauces to make. I’ll use it in other recipes too including the Beer and Iron’s “Let’s Make Enchiladas” Recipe: https://beerandiron.com/lets-make-enchiladas-cast-iron-recipe
My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the newsletter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.
We’ll see you next time on beerandiron.com
Website: https://beerandiron.com/
Facebook: https://www.facebook.com/beerandiron
Twitter now called “X”: https://twitter.com/IronRecipes
Instagram: https://www.instagram.com/ironrecipes/
Pinterest: https://www.pinterest.com/beerandironrecipes/
Spotify: https://open.spotify.com/show/3jcMjHBuZ7C0x2TnssetrG
Salsa De Cerveza
Sulae’s Red Enchilada Beer Sauce
Equipment
- ¼ Cup Measuring Cup
- ½ Cup Measuring Cup
- 1 Cup Measuring Cup
- 1 Teaspoon Measuring Spoon
- Wooden Spatula or Sauté Paddle
- Wire Whisk
- Spoon
Ingredients
White Roux
- ¼ Cup Avocado oil or olive oil
- ¼ Cup All-purpose flour
The Rest of the Ingredients
- ½ Cup Chili powder / Half-Cup
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked Paprika / Optional
- Ground Pepper to Taste / I use a teaspoon of ground peppercorns
- Salt to Taste
- 1 ½ Cups Chicken broth or stock
- 12 Ounces Lager Beer / Mexican Lager or another 'easy-drinker'
Instructions
The Roux
- Heat the cast iron sauce pot or Dutch oven over medium to medium high heat.
- Add the ¼ cup of oil to the pre-heating pot. Watch for very light wisps of smoke.
- Add the flour and keep stirring until the roux begins to give off that beautiful nutty aroma. You are looking for a cream colored Roux. This only takes a minute or two.
Create the Sauce
- Slowly add the chicken broth to the roux. Be careful. It’s a cooler liquid in hot oil (speaking simplistically). Stir the broth and roux in well (it may look like it’s “curdling up;” that’s normal).
- Pour in your beer. Watch for a head or frothing to form.
- Add the spices and keep stirring. You could use a whisk but these ingredients will blend A-OK with the continued stirring.
- Reduce the heat a bit and then check for saltiness. Just a little sip from a spoon will tell you what you need to know. Add salt per your taste preferences.
- Let the sauce thicken up. Be sure to scrape the edges every once in a while to remove the thicker stuff that will gather around the edges of the pot while the enchilada sauce simmers.
- Use right away or store the sauce in the refrigerator until it's gone or it's time to throw away.
Notes
The sauce should thicken up well in about 10-15 minutes. We are not looking for a cake batter thickness. We need the thickness to be thicker than V-8 Juice or Tomato Juice but as thick or a little thinner than Pizza Sauce.
Note: These “thickness” references are not ingredients for this recipe. I am using them as references. Enchilada sauce thickness preferences are subjective. Thicken to your favor.
Tried this recipe?Let us know how it was!
Butter and Cream Biscuit Recipe in a Camp Cast Iron Dutch Oven
Pillows of the Camp Cast Iron Dutch Oven. An easy recipe for having homemade biscuits in camp. We’ll use Half & Half in our example. This recipe will work with Buttermilk, Kefir, Old Milk, and even Beer and Milk.
Chicken Pot Pie Recipe in the Camp Cast Iron Dutch Oven
Chicken Breast, Lemon, Beer, Capers, and Butter. This is a super-easy recipe for most any night of the week. Easy at home and easy in camp.
Easy Beer-Brined Chicken Piccata in a Beer and Lemon Sauce Cooked in Cast Iron Recipe
Easy Beer-Brined Chicken Piccata in a Beer and Lemon Sauce Cooked in Cast Iron Recipe
Chicken Piccata is kind of like cooking Chicken Marsala but it’s not creamy like Chicken Marsala. Yes, the sauce we make will thicken up but there’s no mushroom or cream. Don’t misunderstand; “not creamy” does not mean “not good.” Though creaminess does invoke images and flavors of those we’ll likely find in heaven, we don’t want to think that creamy somehow makes everything better. This Beer and Lemon sauce is delicious!
This is a pretty quick and easy recipe that will go with almost any night of the week. Of course, there’s some brining involved (as always). But that brine time gives you the opportunity to set everything up and get ready for the flow of this cook. Not to mention, there’s your beer-with-family and friends time. ENJOY!
A 12” cast iron skillet should do the trick. A larger one would be great if the chicken breast you have are on the extra large size (affiliate).
Lodge Cast Iron Chef Collection Skillet, Pre-seasoned – 12 in: https://amzn.to/3J313eQ
Lodge L10SKL Cast Iron Pan, 12″, Black: https://amzn.to/42pQ3iE
If you are cooking large chicken breasts or doubling this recipe:
Lodge 15 Inch Cast Iron Pre-Seasoned Skillet: https://amzn.to/3J5LEuh
Supplies You May Need (Affiliate Links)
Cutting board to cut the chicken and then the lemons. Use a separate one for the chicken and for the lemon. We’ll be creating lemon wheel garnishes and those bits of lemon will not cook to temperature.
Knife. Make sure it’s very sharp. We’ll need to cut the chicken breast in slices. AND, we’ll need to cut the lemon slices thin for our garnish.
Meat tenderizing tool(s)
Zipper bag or bowl (or both) to store the chicken while it brines.
Bowl to hold the flour Wooden spatula for stirring and turning.Optional: Meat thermometer to check the temperature of the chicken to no undercook or overcook. ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/45UxupF
Ingredients
- 2-3 large boneless skinless chicken breasts
- ½ -1 cup all-purpose flour
- 6 tablespoons butter divided
- 1 cup citrus or wheat beer
- 3 tablespoons freshly squeezed lemon juice (2 Lemons)
- 1 (one) 5 oz Jar 6 tablespoons capers drained (2-3 oz without the liquid)
- Thin sliced lemon rounds to garnish
Ready to Cook
Step 1: Take 2-3 boneless and skinless chicken breasts and cut them lengthwise for two thin-sliced chicken breast pieces from each chicken breast. You’ll end up with 4-6 halves.
Chef Tip: If the chicken breasts are slightly frozen, they will be easier to cut. Not frozen solid, but that in-between frozen or slightly frozen and still cuttable by a knife. If you put the chicken in the brine while still a bit frozen, just let it brine for a bit longer.
Step 2: Tenderize the cut chicken slices and then brine the slices for about 30-60 minutes in a beer brine. Here’s the link on how to make a beer brine: https://beerandiron.com/2023/02/simple-roasted-chicken (This recipe shows how to brine a whole chicken but the brine recipe is the very same).
Step 3: After the chicken has been in the brine for about 30-60 minutes, remove the sliced chicken breast and set it on a tray covered with some paper towels. Pat dry the chicken breast meat.
Step 4: While or after the chicken has been in the brine, place a bowl out with the flour and have it ready for the chicken when the time comes.
The Lemon: The lemon flavor is like the cornerstone of this recipe. It’s what makes it what it is: lemony, caper-topped, and a buttery delight. I use two lemons in my recipe. But, you can use one depending on your lemon preferences. If you use one AND you want to use some of the lemon for garnishing, then be sure to skip Step 5 and jump to Step 6 and disregard the “2nd lemon in half” part.
Step 5: Cut 1 lemon in half and squeeze out the juice. Remove the seeds. The pieces of pulp can remain or be removed. It’s up to you.
Step 6: Cut a 2nd lemon in half. Thin cut slices of lemon from the largest part of the cut. Cut as many thin slices as you think you’ll need to garnish this recipe. Then, squeeze the lemon from the rest of the 2nd lemon.
NOTE: Other than the lemon slices, you will not use the lemon peel in this recipe. Discard or use in another recipe (maybe one that calls for lemon zest…hummm…).
Step 7: Heat a cast iron skillet large enough to accommodate the chicken breast and to have some air space between the pieces while you cook the chicken. Place 3-4 tablespoons of butter to melt in the skillet.
Step 8: Coat the chicken breast with the flour on both sides, and shake off any excess flour. Set them aside and until the cast iron skillet is ready.
Step 9: Once the butter is hot and ready, add the chicken to the skillet. Cook the chicken on one side until the color looks “delicious.” Then, turn the chicken to the other side. Let the chicken cook in the skillet until the chicken reaches 165°F / 75°C.
Step 10: Pull the chicken from the skillet and place it somewhere to keep it warm. Cover it if you need to. We will be using this same skillet in the next steps; you’ll need a 2nd “somewhere” to keep the chicken until we are ready to add it back to this main skillet.
Step 11: The pan will have bits and pieces of that chicken with some remaining butter. We’ll be deglazing the pan at this step. Pour in the 1 cup of beer, add the 3 (or more) tablespoons of lemon juice, and drained capers. “Scrape” gently the pan as you mix these ingredients and deglaze the pan.
Lemon Ring Garnish: Don’t add the lemon rings here. The lemon will cook right out of the rings and you’ll end up with these wagon wheel looking lemon slices.
Step 12: Keep to a simmer and allow to cook for 5 minutes (more or less) to thicken up a bit.
Step 13: Lastly, return chicken to the skillet and baste in the heavenly sauce. Flip it about to get some of the capers on the top (garnish) and then add the lemon wheels / slices all about in a most artistic manner to really bring it home (visually).
READY TO EAT!
Summary
And that’s it y’all. We got ‘er done.
My name is Sulae and I love to share the magic that comes from my black pots and pans. You all be sure to sign up for the news letter and I’ll keep my messages short-and-sweet as well as few and far between. You keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.
We’ll see you next time on beerandiron.com.
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Easy Beer-Brined Chicken Piccata in a Beer and Lemon Sauce Cooked in Cast Iron Recipe
Chicken, Lemon, Capers, Beer, and Butter. Let's Go!
Equipment
- 1 12” Cast Iron Skillet
- 2 Cutting Boards to cut the chicken on and then one for the lemons.
- 2 Knives to cut the chicken breast in slices and one to cut the lemon slices thin for our garnish.
- 1 Meat tenderizing tool(s)
- 1 Zipper Bag or Bowl (or both) to store the chicken while it brines.
- 1 Bowl to hold the flour
- 1 Wooden Spatula for stirring and turning.
- 1 Meat Thermometer Optional – to check the temperature of the chicken to not undercook or overcook.
Ingredients
- 2-3 Large Boneless Skinless Chicken Breasts Sliced Thin.
- ½-1 Cup All-Purpose Flour For Dusting the Chicken Breast.
- 6 Tablespoons Butter Divided.
- 1 Cup Citrus or Wheat Beer
- 2 Lemons 3 Tablespoons Freshly Squeezed Lemon Juice
- 1 5oz Jar Capers A 5 oz Jar is about 6 tablespoons (drained will give you about 2-3 oz)
Instructions
- Take 2-3 boneless and skinless chicken breasts and cut them lengthwise for two thin-sliced chicken breast pieces from each chicken breast. You’ll end up with 4-6 halves.
- Tenderize the cut chicken slices and then brine the slices for about 30-60 minutes in a beer brine.
- After the chicken has been in the brine for about 30-60 minutes, remove the sliced chicken breast and set it on a tray covered with some paper towels. Pat dry the chicken breast meat.
- While or after the chicken has been in the brine, place a bowl out with the flour and have it ready for the chicken when the time comes.
- Cut 1 lemon in half and squeeze out the juice. Remove the seeds. The pieces of pulp can remain or be removed. It’s up to you.
- Cut a 2nd lemon in half. Thin cut slices of lemon from the largest part of the cut. Cut as many thin slices as you think you’ll need to garnish this recipe. Then, squeeze the lemon from the rest of the 2nd lemon.
- Heat a cast iron skillet large enough to accommodate the chicken breast and to have some air space between the pieces while you cook the chicken. Place 3-4 tablespoons of butter to melt in the skillet.
- Coat the chicken breast with the flour on both sides, and shake off any excess flour. Set them aside and until the cast iron skillet is ready.
- Once the butter is hot and ready, add the chicken to the skillet. Cook the chicken on one side until the color looks “delicious.” Then, turn the chicken to the other side. Let the chicken cook in the skillet until the chicken reaches 165°F / 75°C.
- Pull the chicken from the skillet and place it somewhere to keep it warm. Cover it if you need to. We will be using this same skillet in the next steps; you’ll need a 2nd “somewhere” to keep the chicken until we are ready to add it back to this main skillet.
- The pan will have bits and pieces of that chicken with some remaining butter. We’ll be deglazing the pan at this step. Pour in the 1 cup of beer, add the 3 (or more) tablespoons of lemon juice, and drained capers. “Scrape” gently the pan as you mix these ingredients and deglaze the pan.
- Keep to a simmer and allow to cook for 5 minutes (more or less) to thicken up a bit.
- Lastly, return chicken to the skillet and baste in the heavenly sauce. Flip it about to get some of the capers on the top (garnish) and then add the lemon wheels / slices all about in a most artistic manner to really bring it home (visually).
Notes
Salt to taste but remember Capers have a good bit of salt.
2-3 Large boneless skinless chicken breasts (will end up with 4-6 halves)
Chef Tip: If the chicken breasts are slightly frozen, they will be easier to cut. Not frozen solid, but that in-between frozen or slightly frozen and still cuttable by a knife. If you put the chicken in the brine while still a bit frozen, just let it brine for a bit longer.
The Lemon: The lemon flavor is like the cornerstone of this recipe. It’s what makes it what it is: lemony, caper-topped, and a buttery delight. I use two lemons in my recipe. But, you can use one depending on your lemon preferences.
Lemon Ring Garnish: Don’t add the lemon rings here. The lemon will cook right out of the rings and you’ll end up with these wagon wheel looking lemon slices.
Nutrition
Calories: 220kcalCarbohydrates: 9gProtein: 13gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 66mgSodium: 356mgPotassium: 237mgFiber: 0.3gSugar: 0.05gVitamin A: 368IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!
Cast Iron Sesame Meatballs in a Honey Sweet-and-Tangy Beer Sauce Recipe
A very easy meatball recipe cooked with beer and in cast iron. But, don’t mistake easy as in trading for delicious; it’s that too.
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