Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Tag: Dutch Oven
Chile Relleno Con Cerveza – Camp Cast Iron Dutch Oven Casserole Version
Easy one-pot dinner meal with Pobalno Chilies, Ground Beef, and Cheese. A no-fail beauty in your 12-inch camp cast iron Dutch oven.
Sausage and Tots Easy Breakfast Casserole Recipe – Cooked in a Camp Cast Iron Dutch Oven
Sausage and Tots Easy Breakfast Casserole Recipe – Baked in a Camp Cast Iron Dutch Oven
Some folks like to get everything out and ready before they start the fire. Others like to get everything ready while the fire is heating up. It’s up to you. Me? I like to get everything out and ready before I light the fire. First, I don’t like racing the briquettes. That’s when I feel like the briquettes are hot and ready but my ingredients are not. Second, I kind of like to enjoy my coffee there while I watch the charcoal briquettes burn and heat up. On a colder morning, I enjoy a good warming-up in front of that charcoal chimney.
The Sausage: You don’t have to use a whole pound of sausage. And, you don’t have to use breakfast sausage; Italian sausage works good too. AND, you could use ground beef. AND! You could mix the different sausages and meats.
The Tater Tots: I have to be honest, I am not a big fan of using processed foods in my recipes. But, at the same time, I am a big fan of “easy.” Sometimes, “easy” ain’t so good. But, sometimes “easy” is VERY GOOD! This is one of those kinds of “easy.”
Frozen or thawed? The tots can be frozen when you put them in…but…it’ll take longer. Likewise, we really don’t want them to be completely thawed and at room temperature. Here’s the consideration: We have brought them to camp in our cooler or ice chest and they will have thawed some by the time we get there or by the time we are ready to use them. And, we pulled them out and opened the bag before we lit the fire. They will thaw a bit more. Yes, they will still be cold and hard. It’s okay. They will cook in that pot…no worries.
Another option would be to use about 2 pounds of baked potatoes that have been cooled and shredded up with a cheese shredder. If you go this route, you will need to consider the salt content. The dish may need a bit of salt added over those shredded potatoes when you add them to the top of the dish as the tater tot substitute.
Another tip if you are using shredded baked potato is to create a bit of a hash brown from the potatoes before adding them to the top of the recipe (see Step 17).
I suggest baking the potatoes the evening before and keeping the cooled potatoes in the ice chest or cooler. Or, baking the potatoes at home and packing them with you to camp. The skin? I would just leave it there on the potato. Mamma always said, “you eat that skin; that’s where all the vitamins are.” I don’t know about where the vitamins are but it’s A-OK to leave the skin on those baked potatoes and just shred them up.
A note about using baked potatoes: You will need to adjust for the salt…but…as always: Salt to taste. Here’s an article I have on the Salt-to-Taste copout (tongue in cheek): https://beerandiron.com/salt-to-taste.
First, set everything up and have it at the ready including your tools and utensils. It’s inevitable that you’ll be looking for the one thing when it’s time.
The Cast Iron
This recipe will do very well in a 12-inch regular (shallow) camp cast iron Dutch oven. A 10-inch may work but I’d suggest a deep 10-inch Dutch oven.
Supplies You May Need (Affiliate Links)
- Cutting Board and a Knife for the Meat; to keep the cut bacon pieces and to store the large sausage patty
- Cutting Board and a Knife for the Onions and to store the shredded cheese
- Cheese Shredder
- Wooden Spatula
- Wooden Wok Shovel or a Spoon (optional)
- Paper Towels
- Bowl and Fork to Scramble the Eggs with the Milk and Pepper
- Meat Chopper (optional)
- Fork to scramble the eggs
- Bowl for the eggs and milk
- Scissors (if you prefer to cut the onions and bacon without a cutting board and knife).
I didn’t include the list of in-camp Dutch oven supplies you’ll need for cooking in your camp cast iron Dutch ovens. The tools I listed her are recipe-specific. If you’d like me to list a full list here to include the Dutch oven-specific needs, let me know and I’ll start doing that from now on.
Ingredients:
4 Slices of Bacon
1 Pound / 450g of Breakfast Sausage
1-2 Bunches of Green Onions (chopped with the green chives separated from the white bulb bottoms)
2½ Cups of Grated Cheddar Cheese (divide out ½ -1 cup for the last steps).
2 Cups of Milk (any fat)
4 Large Eggs
½ teaspoon of Pepper
Salt to Taste
2 lbs. Tater Tots, Frozen
Instructions
Step 1: In a bowl, crack the four eggs, add the milk and pepper, and scramble very well.
Step 2: Open the Sausage and create a large flat patty-like shape, almost like a large disk of sausage.
Step 3: Cut the bacon perpendicular and into small strips. Just make a little pile of bacon pieces near the sausage.
Step 4: Cut the green onions. Start at the green, chive ends and make thin cuts all the way towards the transition area. When you reach the white bulb area, cut the white area and keep it separated from the green chives. Don’t over-think this step…a little more of green with white or white with green…it’s all good.
Step 5: Open the pack of tater-tots and have them nearby.
Right now, we have our egg mixture ready, the sausage is ready, and bacon is prepared, our green onions are chopped, and the tots are at the ready. Come on baby, light the fire!
Step 6: Set 24-30 or more charcoal briquettes to fire in the charcoal chimney.
Step 7: While the fire is heating, place your 12-Inch cast iron camp Dutch oven near the charcoal chimney to pre-heat / pre-warm.
Now, let’s cook!
Step 8: Once the briquettes are ready, place the 12-inch camp cast iron Dutch oven over 24-30 or more charcoal briquettes to heat up very hot.
Step 9: Add the bacon to the hot Dutch oven and cook until crispy. When the bacon is done, scoop the small pieces out, and set them aside (maybe on a paper towel to catch the excess oil). This is where you will find the wok shovel to be invaluable. Use the wooden spatula to scoop the bacon bits into the wok shovel and set them aside.
Step 10: Let the bacon fat in the hot 12-inch camp cast iron Dutch oven get very, very hot. Then add the large, patty-like shape of breakfast sausage to the hot pot. We want to brown and caramelize the sausage on one side and then the other BEFORE we break it up.
Add the sausage in one large chunk. Don’t (yet) mix or break up the sausage. Let the sausage sear and brown a bit on one side. Then, flip the large patty over and brown the other side. This WILL add a layer of flavor that does make a difference.
Step 11: Once the sausage has browned nicely, break up the sausage and cook thoroughly. There may be quite a bit of fat and oil produced during this process. That’s okay. If there is quite a bit of liquid fat in the pot, move the sausage to one side of the pot and use a few paper towels to soak up the excess grease.
Leave about 2-3 tablespoons of fat in the pot for sautéing. If you need more oil, add some butter or oil to the pot and let it heat.
Chef Tip: Most of the time when cooking in camp, the Dutch oven sits on slightly unlevel ground and things will “pool” to one side of the pot. PERFECT! Move the browned sausage to the “uphill” side of the pot and then let the fat drain “downhill.”
Chef Tip: That greasy paper towel makes for a great fire starter. Chunk it or save it for the next fire.
Step 12: Add the white bulb parts of the green onions to the pot and mix with the sausage. Sauté until the onions are soft and ready.
Step 13: Pull the pot from the fire so we can put our dish together without the fear of burning stuff.
Step 14: Spread the sausage and onions out evenly over the bottom of the Dutch oven.
Step 15: Add 1-2 cups of cheese to the top of the sausage. I usually don’t measure the cheese; I usually use a couple of handfuls of cheese and just make a nice layer there above the sausage. DO NOT mix or stir in the cheese with the sausage.
Step 16: Pour in the egg mixture and evenly over the cheese-covered sausage. Careful here and go slowly. Pouring the egg in too fast will “wash away” the ingredients that are already in the pot. Pour slow and in a circular motion. DO NOT stir the pot.
Step 17: Add the tater tots to the top of everything. Use your hand. If you pour in the tater tots from the bag, the weight of the tots will “push” the ingredients aside. Use your hand and add a few at a time. “Sprinkle” them on the top. Some will sink; that’s okay. DO NOT mix in the tater tots. Just let them sit on the top.
If you are using shredded baked potatoes, grab a handful at a time and cover the mixture with the shredded potatoes. Then, decide if you’d like some salt. If so, sprinkle a bit on the top of the potatoes.
Step 18: Return the lid to the pot. From the pile of briquettes we have already, transfer 16-18 hot charcoal briquettes evenly on the lid.
Step 19: Set 8-10 hot charcoal briquettes in a circle about the size of the diameter of the bottom of the Dutch oven and set the Dutch oven over these 8-10 briquettes.
Step 20: Turn the pot in 10-15 minutes. Rotate the lid in one direction 1/3 of a turn. And then, turn the whole pot 1/3 of a turn in the other direction. Do this 2-3 times.
Step 21: After 30 minutes, use a fork to sneak out a tot. Give it a taste test. Is it done? Does it need more time? Are the eggs done? You may need to bake for another 15 minutes.
Step 22: When the tots are fully warmed and the egg is fully cooked, remove the pot from the fire. Remove the lid and set aside on a lid stand. Place the remaining bits of cheese on the top (1/2 – 1 Cup), sprinkle the cut green onion chives over the top, and evenly spread out the bacon bits we cooked earlier. Put the lid back on the pot.
Step 23: Place all the hot briquettes you have on the top of the lid of the Dutch oven (remove all heat from the bottom of the Dutch oven). If you have a few extra, you can add them as well. We are now BROILING the ingredients to really toast the tots and cheese. Let the cheese melt and toast for about 5-10 minutes. Check after 5 minutes to make sure you don’t burn it.
Step 24: Once the cheese is melted and the dish is ready, it’s time for breakfast!!
I use a wooden spoon or a wok shovel to cut and scoop out from the pot and directly into the bowl. ENJOY!
Summary
And the recipe is now yours!
This is a crowd-pleaser for sure. You’ll likely feed 4-6 people with this one.
Creating this recipe at home in a home Dutch oven is very doable as well. If you do bake this recipe at home and in your home’s oven, leave the lid off the Dutch oven while you bake.
CHEERS!
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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Sausage and Tots Easy Breakfast Casserole
A layered breakfast casserole that is very easy to prepare in camp and bake in your 12-inch Camp Cast Iron Dutch Oven
Equipment
- Cutting Board for the Meat
- Cutting Board for the Onions
- Cheese Shredder
- Wooden Spatula
- Wooden Wok Shovel or a Spoon (optional)
- Paper Towels
- Bowl – to Scramble the Eggs with the Milk and Pepper
- Meat Chopper (optional) (optional)
- Fork to scramble the eggs – to scramble the eggs
- Scissors – if you prefer to cut the onions and bacon without a cutting board and knife
Ingredients
- 4 Slices Bacon
- 1 Pound Breakfast Sausage
- 1-2 Bunches of Green Onions – chopped with the green chives separated from the white bulb bottoms
- 2½ Cups Grated Cheddar Cheese – divide out ½ -1 cup for the last steps.
- 2 Cups Milk – any fat percentage
- 4 Large Eggs
- ½ teaspoon Pepper
- Salt to Taste
- 2 lbs. Tater Tots – Frozen
Instructions
- In a bowl, crack the four eggs, add the milk and pepper, and scramble very well.
- Open the Sausage and create a large flat patty-like shape, almost like a large disk of sausage.
- Cut the bacon perpendicular and into small strips.
- Cut the green onions. Keep the “green” chive parts and the “white” bulb parts separate.
- Set 24-30 or more charcoal briquettes to fire in the charcoal chimney.
- Once the briquettes are ready, place the 12-inch camp cast iron Dutch oven over 24-30 or more charcoal briquettes to heat up very hot.
- Add the bacon to the hot Dutch oven and cook until crispy. When the bacon is done, scoop the small pieces out, and set them aside.
- Add the large, patty-like shape of breakfast sausage to the hot pot. Brown and caramelize the sausage on one side and then the other BEFORE breaking it up. Once the sausage has browned nicely, break up the sausage and cook thoroughly.
- Remove the excess oil from the pot and leave about 2-3 tablespoons of fat in the pot for sautéing the onions. If you need more oil, add some butter or oil to the pot and let it heat.
- Add the bulb parts (white parts) of the green onions to the pot and mix with the sausage. Sauté until the onions are soft and ready.
- Spread the sausage and onions out evenly over the bottom of the Dutch oven and layer 1-2 cups of cheese to the top of the sausage.
- Pour in the egg mixture and evenly over the cheese-covered sausage. Pour slow and in a circular motion. DO NOT stir the pot.
- Add the tater tots to the top of everything. Use your hand and add a few at a time. Just layer them on the top.
- Return the lid to the pot and place 16-18 hot charcoal briquettes evenly on the lid. Then, set the Dutch oven over a circle of 8-10 hot charcoal briquettes under the Dutch oven and set the Dutch oven over these 8-10 briquettes.
- Turn the pot in 10-15 minutes.
- After 30 minutes, use a fork to sample a tater tot for a doneness-taste-test. You may need to bake for another 15 minutes.
- When the tots are fully warmed and the egg is fully cooked, remove the lid and place the remaining cheese on the top (1/2 – 1 Cup), sprinkle the cut green onion chives over the top, and evenly spread out the bacon bits. Put the lid back on the pot.
- Place all the hot briquettes you have on the top of the lid of the Dutch oven to broil the ingredients (remove all heat from the bottom of the Dutch oven). Let the cheese melt and toast for about 5-10 minutes. Check after 5 minutes to make sure you don’t burn it.
Notes
The Sausage: You don’t have to use a whole pound of sausage. And, you don’t have to use breakfast sausage; Italian sausage works good too. AND, you could use ground beef. AND! You could mix the different sausages and meats.
The Tater Tots: I have to be honest, I am not a big fan of using processed foods in my recipes. But, at the same time, I am a big fan of “easy.” Sometimes, “easy” ain’t so good. But, sometimes “easy” is VERY GOOD! This is one of those kinds of “easy.”
Frozen or thawed? The tots can be frozen when you put them in…but…it’ll take longer. Likewise, we really don’t want them to be completely thawed and at room temperature. Here’s the consideration: We have brough them to camp in our cooler or ice chest and they will have thawed some by the time we get there or by the time we are ready to use them. And, we pulled them out and opened the bag before we lit the fire. They will thaw a bit more. Yes, they will still be cold and hard. It’s okay. They will cook in that pot…no worries.
Another option would be to use about 2 pounds of baked potatoes that have been cooled and shredded up with a cheese shredder. If you go this route, you will need to consider the salt content. The dish may need a bit of salt added over those shredded potatoes when you add them to the top of the dish as the tater tot substitute.
Tried this recipe?Let us know how it was!
Beer Berry Cobbler Recipe – Cooked in a Camp Cast Iron Dutch Oven
Cobblery, fluffy, berry-ey, buttery, and lemony. Yes lemony. You’ll love the lemon liveliness of this Beer Berry Bake Recipe in a Camp Cast Iron Dutch Oven.
Chicken Marbella Recipe – Cooked in a Camp Cast Iron Dutch Oven
Easiest pack-up-and-go recipes. A deep, dark chicken recipe with prunes, capers, and olives in a nice beer marinade.
Slumgullion Recipe – Pure Comfort Food Cooked in a Camp Cast Iron Dutch Oven
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.
Website: https://beerandiron.com/
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Slumgullion Recipe in a Camp Cast Iron Dutch Oven
Also known as American Goulash or American Chop SueyThis 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.
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.
Notes
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. It’s a balance. We want perfectly cooked pasta and we want a nice, thick Slumgullion.
Chances are you’ll find that this recipe of mine 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.
CHEERS!
Tried this recipe?Let us know how it was!
Easy Beer Bread Rolls – Bread Baked in a Camp Cast Iron Dutch Oven Recipe
And easy 6-Ingredient Bread Recipe that will help learn how bread bakes in a camp cast iron Dutch oven. Easy to bake in the home oven as well.
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.
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.
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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.
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