Camp Cast Iron Dutch Oven Slumgullion Recipe
Also known as American Goulash or American Chop Suey
Y’all, this one is an easy one. We’re going to sauté, sear, and bake a meal of pure comfort food in our 12-inch Camp Cast Iron Dutch Oven. We’ve been known to spoon out this meal and we’ve been known to just gather around that pot and eat that awesomeness straight out of that cast iron.
My son and I go on long bicycle rides in the great wild yonder. This is one of those recipes that I do enjoy making on the trail…YES, I do pack a cast iron Dutch oven with me on a bicycle from time to time. His goal is to explore and face the challenge…mine was to explore…and to take care of a few cats in their cradles. We’ve done trails in a day of 40 miles that were harder than our days of bicycling 100 miles. At the end of the trail, he’d be hungry, hungry, hungry! Toting that heavy pot on my bicycle along with all the ingredients was a struggle for sure but the reward is always worth the wait…rather the weight.
It’s a good thing I bring such fine fixings for a hungered young-un after those many miles on that bicycle. Having no food at the end of the trail would cause him to start wondering, “What would my old man taste like all Chop Suey-ed up in that pot?”
This recipe works well for the day trip or the overnight-er. I will keep the cheese, frozen peas and carrots, and the frozen corn stored together in one cooler/ice chest with the beer I plan to enjoy at camp. And either package up and keep the beef and bacon in doubled-up zipper bags in that same cooler. Or I’ll keep the meat in a separate cooler.
Ground beef does not really need any preparation. The bacon does. I don’t bring a separate cutting board or knife to camp just for the bacon. I will use a pair of scissors that we keep for meat preparation. And, while the pot is heating up, I will just cut little slivers of bacon into the pot.
The bacon is essentially my cooking oil for this recipe. I will first render the fat from the bacon and then sauté the onions and garlic in that fat followed by the ground beef. Oil or butter are good substitutes for bacon grease.
The Cast Iron
I am presenting this recipe in my 12-Inch Camp Cast Iron Dutch Oven. All you have to do is cut the recipe in half if you are cooking in a 10-Inch Camp Cast Iron Dutch Oven. As Lodge Dutch Ovens go, they create two sizes of the 12-Inch (affiliate links):
- The 6-Quart Regular or Shallow Dutch Oven (https://amzn.to/3l2Bq0l)
- The 8-Quart Deep Dutch Oven (https://amzn.to/32bMEGZ).
Lodge also creates two sizes of their 10-Inch Camp Cast Iron Dutch Oven:
- The 4-Quart Regular or Shallow Dutch Oven (https://amzn.to/2YmviWY)
- The 5-Quart Deep Dutch Oven (https://amzn.to/3gkyMiT)
At first assumption, one may think that there’s not much difference in volume between the 6-quart and the 5-quart…trust me…there is. Don’t underestimate how much more the 8-quart can hold over the 5-quart or the 6-quart.
Following this recipe, you should be A-OK with the common 12-inch, 6-quart regular or shallow Dutch oven. When you are stirring the ingredients, some may end up falling out of the pot, but this is nothing to worry about.
The 12-inch, 8-quart deep Dutch oven will give you plenty of room to work in.
Supplies You May Need (Affiliate Links)
There are many times where I just pack along all the ingredients, I need to prepare a meal and prep those ingredients right out there in camp. Then, there are times where I pre-prepare the ingredients at home. We’re doing it all in camp on this cook.
Before leaving for camp, I always go over an ingredients list and my supply list:
- Dutch Oven
- Lid Lifter
- Lid Stand
- Charcoal Chimney
- Leather/Insulated Grilling Gloves or Welding Gloves
- Longer Metal Tongs for Manipulating the Hot Briquettes
- Ash Shovel (Good for Scooping Hot Coals if Cooking in a Wood Fire)
- Charcoal Briquettes
- Lighter Fluid or Other to Aid in Getting the Fire Going
- “Clicker” (Long, Wand Lighter)
- Metal Tray, Baking Pan, or Other Metal Surface to Cook From (Optional)
- Cooking thermometers
- Can opener
- Straw Hand Brush (I use straw. It may burn (low risk) but it will not melt like plastic).
- Metal Bucket for Extinguishing Briquettes (and Old Dog Water Bowl is A-OK).
- Receptacle for Water (Washing, Extinguishing, Emergency)
- Fire Extinguisher
- Paper Towels
- Cooking Utensils
- Scraper for Cleaning Out
- Wash pan
- Recipes and Ingredients
- Cutting Board(s)
- Knife or Knives
- Plates or Cast Iron Fajita Skillets for Serving
- Serving Spoons, Forks, and Knives
- Wooden Spatula for Stirring and Scraping (Bring Two)
- Serving Spoon
- Left-Overs Containers
- Prep Table
- Garbage Receptacle
- Stool to Sit On
- Cooking Table
- Wind Shield
For this Recipe Specifically:
- Scissors for the Bacon
- Cheese Shredder
- Surface to Shred the Cheese
- Knife
- Cutting Board
Chef Tip: Pack 2-pounds of ground beef in a zipper bag. I suggest double-bagging the meat…just in case.
The first thing I do when I am cooking outdoors is set out everything I will need and have it “at the ready” for when I need it. Also, I will prepare all of my ingredients before I start cooking so I am not shuffling or struggling when the time comes. I want this to be easy, easy, easy. And, I want to be able to cook even with a beer “on board.”
We will start by frying and then baking this recipe. We have a 12-inch cast iron Dutch oven and will need about 24-30 briquettes and you’d be okay setting 40 to fire. Twenty-four is our magic number. But, we’re going to heat 30-40 briquettes. There’s a reason for this…stay tuned.
Ingredients:
Meat:
Bacon Fat from 2-4 Slices of Bacon or couple of Tablespoons of Oil.
2 Pounds of Leaner Ground Beef (we’re not going to drain our beef; what fat goes in, stays in).
Fresh:
1 Large Onion – Chopped
2-6 Cloves Garlic all Smashed and Minced
1 Large Chopped Up Green Bell Pepper (I Don’t Half This in my 10”)
12 Ounces of Fresh Sliced Mushrooms
Frozen:
12 Ounces Frozen Whole Kernel Corn (Optional)
12 Ounces Frozen Peas and Carrots
Canned:
2 Cans Cup Sliced Olives (Two 2.25 Ounce Cans)
2 Cans of Condensed Tomato Soup (Two 10.5 Ounce Cans)
Other:
2 12-ounce beers (Broth as a Substitute for All or Some of the Beer)
12-16 Ounces of Pasta (Shells or Elbow Noodles)
Seasonings:
2 Tablespoons Paprika
2 teaspoons Salt
And, For LAST:
1-3 Cups Grated Cheddar Cheese (Or Your Favorite)
Instructions
My online instructions usually go deep into the weeds to make sure all the small details are covered. The printable recipe below is more of a simple guide to help you create this recipe and works as a reminder to guide your memory in creating this recipe.
Step 1: Chop your onion, garlic, and bell pepper. Keep the onion and garlic together. Keep the bell pepper apart from the onion and garlic. I do this before I start my fire. It’s amazing how many times I have felt “rushed” seeing those briquettes red hot and ready and I am still cutting and chopping.
Step 2: Set 30-40 charcoal briquettes to fire in the charcoal chimney. I keep my cast iron Dutch oven nearby to “preheat” the oven before I put the real heat under it.
Step 3: I make sure my onions, garlic, peppers, and beef are ready to go. Get the bacon ready and the scissors handy. That way I can just clip off bits of the bacon to the hot pot and render my fat for sautéing. Oil will work A-OK instead of bacon!
Step 4: Once the briquettes are ready, place 24-30 (or more) briquettes under and around your 12-inch cast iron Dutch oven and preheat that dude to a wicked hot temperature.
Step 5: Hang the bacon over the pot and start snipping off pieces with the scissors and render the fat before adding and then sautéing the onions and garlic. You can use a tablespoon or two of oil instead of bacon if you prefer.
Step 6: Once your cooking oil/fat is ready, sauté the Onions and the Garlic for a few moments; just get them started but not all the way to doneness. Then move them to the sides of the pot to create an opening in the bottom of the pot to receive the ground beef.
Step 7: Take the ground beef and leave it “together” in the pot; don’t break it apart. We want that ground beef to sear and brown like a large hamburger patty. Let it brown on one side and then turn it over to sear the other side. Once you get a good sear, then break the beef up and finish browning all the ground beef.
Step 8: Now toss in the bell pepper and let them start cooking a bit. The steam will rise and the aroma will start to get the attention of others nearby. Cook for just a bit and let the peppers soften just so; they’ll finish cooking as we bake this dish.
Step 9: Pull the Dutch oven from the fire. Add all the ingredients except for the cheese; leave the cheese for the last and at the end of the cook. Stir it all up together (except the cheese).
Step 10: Return the lid to the pot. Set the fire up for baking. For the 12-inch cast iron Dutch oven, we need 24 briquettes. Place 8 briquettes under the Dutch oven in a circle around the diameter of the bottom of the oven. Set the remaining 16 briquettes on the top.
For the 10-inch cast iron Dutch oven, we need 20 briquettes. Place 8 briquettes under the Dutch oven in a circle around the diameter of the bottom of the oven. Set the remaining 12 briquettes on the top.
Chef tip: Briquette counting is really only a guide as to heating the camp cast iron Dutch oven. Use your good guess as to how many briquettes you need. There are so many factors that play into how large your briquettes are by the time you are at this point in any of your cooks.
- How long did they sit in the charcoal chimney as you prepared the ingredients?
- How long did steps 1-10 take?
- How windy was it? How windy is it?
- Did you let the dish boil too hard? The Slumgullion should only simmer and not at a rolling boil. You’ll lose too much moisture to steam.
Step 11: After 15-20 minutes, remove the lid to the lid stand. Stir all the ingredients. Pay attention to the pasta. Make sure to mix everything very well.
The pot should NOT be at a full rolling boil. It should only be simmering with those 8 briquettes under the pot.
Check the pasta. The pasta will be the tell-tale. The texture of the pasta will “tell you” 1) how much time the dish has to cook and 2) do you need to add any liquid to the pot. You will be the “judge” as to the time left and determine if you have enough liquid for the pasta to fully cook.
Focus on the pasta to know if your recipe has finished cooking.
If you feel the pasta needs more liquid and needs more time, then let it cook longer. Stir the pot first after 15-20 minutes. The next stir should occur in about 10-15 mintues. And the third stir should take place after another 10-15 minutes. My expectation is that the Slumgullion is done by the third stirring.
If the pasta is not done, ask yourself:
- Does it need more liquid? If so, add some.
- Does it need to cook longer?
It may not need liquid but may need to cook longer. If it needs more liquid, it usually needs to cook longer. At this point, you will stir about every 5-7 minutes. The Slumgullion is thick and if the bottom dries too much, it’ll start sticking and burning.
First Stir: 15-20 minutes
Second Stir: 10-15 minutes
Third Stir: 10-15 minutes
If it still needs more time:
All Other Stirs: 5-7 Minutes
We want perfectly cooked pasta and we want a nice, thick Slumgullion.
Chances are you’ll find that this recipe will cook just fine without having to add any liquid. Still, each time I prepare it, I make sure I check the pasta before I add the cheese at the end of the cook.
If your Slumgullion ends up a bit soupier than you were shooting for, I am going to be first to tell you that it’ll eat just fine and dandy. You’ll see…rather…you’ll taste. And, make note of this for the next time.
Step 12: Once the pasta is fully cooked, remove the pot from the bottom heat. Remove the lid and sprinkle the cheese over the top of the Slumgullion. Then, return the lid to the pot and move ALL OF THE HEAT TO THE TOP OF THE DUTCH OVEN. Bake for an additional 10 minutes or until the cheese is melted and starting to “sink” down into the Slumgullion.
Summary
You’ll feed about 6-8 folks from this pot of Slumgullion.
I am being VERY lean in my 6-8 servings though; my son and I ate the Slumgullion from that WHOLE 10” pot (and left NONE for breakfast).
My method of presenting recipes is to be very detailed on the web page articles. I also want to make sure I cover the challenges I encountered while writing these recipes; there’s no need for you to reinvent the wheel, yeah?
My suggestion is to read through the recipe here and be prepared for the challenges you may encounter. Planning, packing, driving, setting up, and cooking meals takes a lot of time. The groceries? They cost a lot of money. The only thing that makes it all worth it is the delicious meal we camp cast iron Dutch oven chefs create and all the happy faces sitting around that cooking fire. Cleaning up takes a long time too and is so much easier with full bellies from a delicious pot of food cooked in the great big wide world.
You all keep on cooking in those cast iron beauties and enjoying those glasses of that fermented barley pop.
We’ll see you next time.
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Slumgullion Recipe in a Camp Cast Iron Dutch Oven
Equipment
- 12-Inch Camp Cast Iron Dutch Oven 8-Quart Deep Dutch Oven
- Scissors for the Bacon
- Cheese Shredder
- Surface to Shred the Cheese
- Knife
- Cutting Board
Ingredients
- 2-4 Slices of Bacon: or a couple of Tablespoons of Oil
- 2 Pounds Leaner Ground Beef
- 1 Onion – Chopped
- 2-6 Cloves Garlic – Minced
- 1-2 Green Bell Pepper – Chopped
- 1 Package of Fresh Sliced Mushrooms
- 12 Ounces Frozen Whole Kernel Corn – Optional (will offer a sweetness to the meal)
- 12 Ounces Frozen Peas and Carrots
- 2 Cans Sliced Olives – 2.25 Ounce Cans
- 2 Cans of Condensed Tomato Soup – Two 10.5 Ounce Cans
- 12-16 Ounces Pasta – Elbow Noodles or Shells
- 24 Ounces Beer – Broth as a Substitute for All or Some of the Beer
- 2 teaspoons Salt
- 2 Tablespoons Smoked Paprika or Regular Paprika
- 1-3 Cups Grated Cheddar Cheese – Or Your Favorite
Instructions
- Chop your onion, garlic, and bell pepper. Keep the onion and garlic together. Keep the bell pepper apart from the onion and garlic.
- Set 30-40 charcoal briquettes to fire in the charcoal chimney. I keep my cast iron Dutch oven nearby to “preheat” the oven before I put the real heat under it.
- Once the briquettes are ready, place 24-30 briquettes under your 12-inch cast iron Dutch oven and heat to a hot temperature.
- Cut the bacon up with the scissors and right into the hot Dutch Oven. Render the fat.
- Sauté the Onions and the Garlic for a few moments; just get them started but not all the way to doneness. Then move them to the sides of the pot to create an opening in the bottom of the pot to receive the ground beef.
- Add the ground beef; don’t break it apart. We want that ground beef to sear and brown like a large hamburger patty.
- Once the beef is browned, add the Bell Pepper and let them start cooking a bit.
- Once the bell peppers have been cooking a bit, pull the Dutch oven from the fire. Add all the ingredients except for the cheese. Stir it all up together (except the cheese).
- Return the lid to the pot. Set the fire up for baking. For the 12-inch cast iron Dutch oven, we need 24 briquettes. Place 8 briquettes under the Dutch oven in a circle around the diameter of the bottom of the oven. Set the remaining 16 briquettes on the top.
- After 15-20 minutes, stir all the ingredients well and make sure the pasta is being rotated. The pot should not be at a full rolling boil. It should only be simmering.
- After another 10-15 minutes, stir everything in the pot. Check the pasta. The pasta will be the tell-tale. The texture of the pasta will “tell you” 1) how much time the dish has to cook and 2) do you need to add any liquid to the pot. You will be the “judge” as to the time left and determine if you have enough liquid for the pasta to fully cook.
- If you feel the pasta needs more liquid and needs more time, then let it cook longer. Stir everything in the pot every 5-7 minutes (more frequently now that the dish thickened up).
- Once the pasta is fully cooked, remove the pot from the bottom heat. Remove the lid and sprinkle the cheese over top of the Slumgullion. Then, return the lid to the pot and move ALL OF THE HEAT TO THE TOP OF THE DUTCH OVEN. Bake for an additional 10 minutes or until the cheese is melted and starting to “sink” down into the Slumgullion Ingredients.
