No-Boil Stack and Bake Lasagna in a Camp Cast Iron Dutch Oven
An easy, stack-and-bake, no-boil Lasagna Recipe Baked in a Camp Cast Iron Dutch Oven
Tag: one pot
But-and-Ben Pie 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.
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Let me cover some of the details of this recipe. First of all, we are basically creating a rice casserole of sorts and not a soup. There are other options out there than Knoor Spanish Rice including Knorr Mexican Rice. I am using this name brand for simplicity, and I know it works well.
The first thing to consider is how much liquid to put in this dish so it’s not soupy. When I was in the trial-and-error stage of writing this recipe, I would drain many of the canned ingredients and I used more broth. The problems that were presented was a mushy or soupy dish and also the hassle of trying to drain stuff at the fireside. I wanted EASY! And I wanted DELCIOUS! And this is the recipe that works.
Word to the Wise
I mentioned that you could use other pre-packaged rice mixtures including Knorr’s Mexican Rice. WATCH THE LIQUID REQUIREMENTS!! Note that the Knorr Spanish rice calls for 2 cups of liquid per package where as the Knorr Mexican Rice calls for ONLY 1 ¾ cup of liquid. That’s 14 ounces of liquid (considering we’re using two packages) versus the 16 ounces of liquid for the Spanish Rice version.
Granted, there is no liquid measurements above that calls for 14, 16, 28, or 32 ounces. Much of the liquid that this recipe needs will come from the liquid in the beans, tomatoes, and olives.
Long story short: Watch the liquid requirements of the pre-packaged rice you have purchased and guesstimate how much you will need. Lean on more rather than less…but not too much more.
SALT!
Also: Pre-Packaged Taco Seasoning vs Beer & Iron’s Homemade Taco Seasoning
There’s salt in the brined chicken, the broth, beans, olives, and tomatoes. There is over 500mg of sodium per serving in the Knorr Spanish Rice. And, this is all okay. I’m also a registered nurse and know that watching the sodium is something we should do. For me, I will use pre-packaged taco seasoning in a pinch but I find the dish comes out a bit too salty. I prefer just to pre-prepare my own homemade taco seasoning AND LEAVE OUT THE SALT. You can find that recipe here:
https://beerandiron.com/homemade-taco-seasoning/
All you must do here (to be awesome) is to mix these ingredients together, store them in a small zipper bag, and dump them in when it’s time.
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
This is the same exact recipe I used in my taco seasoning, but I have omitted the salt.
To Pre-Tenderize and Brine the Chicken or Not?
I do. I don’t like those hard-to-chew chunks of chicken. Most of the time, I tenderize and brine the chicken breast and pack it to camp. Here is the link to how we tenderize and brine chicken:
Webpage: https://beerandiron.com/chicken-breast-tenderize-beer-brine-cook-perfectly-tender/
Video: https://youtu.be/wX_kYQ8nOrM
Briquettes
We will need about 25-30 briquettes for this dish to bake. At the end of the cook, we will be broiling the dish to toast the top of the casserole. By the time we get to the broiling stage, most of the briquettes will be burned down a bit. I usually fill my charcoal chimney full of briquettes to have the extras in the end for the final broil.
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.
Ingredients:
2 Packages of Knorr Spanish Rice
12-ounce Beer (lager that is not too hoppy)
12 ounces of Chicken Broth
15oz Can of Black Beans
15-16 Ounces Fire-Roasted Chopped or Diced Tomatoes
2.25oz Can of Sliced Black Olives
1-2 Bunches of Chopped Green Onions (the white parts)
2-3 Large Chicken Breasts
Package of Low-Sodium Taco Seasoning
OR
Beer & Iron’s Homemade Taco Seasoning without Salt
Toppings:
2 Cups of Shredded Cheese
Panko Crumbs
1 Diced Green Bell Pepper
1 Diced Red Bell Pepper
Green Onion Chives (the green parts)
Beer & Iron’s Homemade Taco Seasoning:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
The original recipe calls for 1 1/2 teaspoon salt. I would leave this out of the seasoning to keep the dish from becoming too salty.
A note on the Green Onions: Use the “bulb” parts (or the white parts) of the onions in the recipe. Use the “tops” or the green chives as a garnish. If you’re wondering about the “middle,” I do to! Just use what you think is green as a garnish and what you think is white as an in-the-dish ingredient. You can’t mess this up; trust me.
A note on the Knorr Brand Spanish Rice. I have worked with this recipe to get the liquid down just right and Knorr Brand Spanish Rice works well with this recipe and the “liquid” ingredients. You can use what ever rice you would like and even just plain, old-fashion rice. But, unless you use Knorr Brand Spanish Rice, you will need to (NEED TO) modify the liquid amount.
This would not be hard to do a all. Once the dish has cooked for 30-minutes and before adding the toppings, all you have to do is a taste test for consistency. If the rice needs more liquid, then add more beer, broth, or even water.
Just…don’t add too much liquid initially if you are unsure. Liquid is like salt…it’s easer to add later rather than to balance after the fact.
Instructions
When you are ready to cook:
Step 1: Add your 2 Packages of Knoor Spanish Rice to the Dutch oven.
Step 2: Add 12 ounces of beer to the rice.
Step 3: Add 12 ounces of chicken broth or stock. I use the empty beer can/bottle to measure my broth. Just fill the empty 12-ounce can or bottle up and add the liquid to the pot. Don’t over-fill your beer-can / beer-bottle measuring.
Step 4: Add the fire-roasted tomatoes, black beans, and olives to the watery mixture. Don’t drain any of the ingredients. Add the chopped green onions. Add the taco seasoning. Mix well.
Step 5: Add the cut pieces of chicken to the pot.
The tenderized and brined chicken breast should be pat-dry. Cut the chicken up in bite-sized pieces and add to the watery mixture in the Dutch oven.
To make life easy at camp: Tenderize, Brine, and then Cut up your Chicken at home and pack the pre-prepared chicken to camp. All you’ll have to do is add the chicken to the pot. This will alleviate the need to cut up the chicken in camp and all that goes with that process.
If you decide not to pre-prepare your chicken, you could just use chicken straight from the grocery store’s package. I suggest using scissors to cut up the chicken over the pot if you go this route.
Try to get everything evened out as you add the chicken. You want the chicken to be evenly distributed. Make sure none of the ingredients are stuck to the sides of the pot and above the liquid line.
Step 6: Place the lid over the pot and start the bake.
We’re shooting for 350°F / 175°C. Place 7-8 briquettes on the bottom and 15-17 on the top.
Bake for 15 minutes and then turn the pot.
Bake for another 15 minutes and check. Most if not all the liquid should be absorbed. If you want, check the rice for doneness. If you feel it needs more time or liquid, add what you feel it needs and continue.
Chef Tip: During the bake is a good time to shred the cheese and dice the bell peppers.
Step 7: Once the rice is cooked, remove the lid and keep it nearby on a lid stand or another clean surface. Over the top of the entire dish, add the two cups of cheese. Then, top with a generous amount of Panko breadcrumbs. Sprinkle over the diced green and red bell peppers.
Step 8: Return the lid to the pot. Remove the bottom heat and place all the briquettes on the top of the Dutch oven. Really heat that lid up to toast the cheese, panko crumbs, and peppers.
This may take 5 minutes to 15 minutes or more. Keep an eagle eye out and make sure not to burn the recipe.
Summary
And, that’s it! It’s really easy. Start at home by tenderizing, brining, and packaging up your chicken. Measure out your homemade taco seasoning. Other than the chicken, there’s nothing that needs to be refrigerated on the way and at camp.
I enjoy this recipe with sour cream and a sliced avocado.
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.
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
Easy Dump-and-Bake Spanish Rice and Chicken Casserole Baked in a Camp Cast Iron Dutch Oven
Start at home by tenderizing, brining, and packaging up your chicken. Measure out your homemade taco seasoning. Other than the chicken, there’s nothing that needs to be refrigerated on the way and at camp. I enjoy this recipe with sour cream and a sliced avocado.
Ingredients
Main Dump-and-Bake Ingredients
- 2 Packages of Knorr Spanish Rice
- 12 ounce Beer – lager that is not too hoppy
- 12 ounces Chicken Broth
- 15 oz Can of Black Beans
- 15 Ounces Fire-Roasted Chopped or Diced Tomatoes
- 2.25 oz Sliced Black Olives
- 1-2 Bunches of Chopped Green Onions – white parts (the bulbs)
- 2 Large Chicken Breasts
- 1 Beer & Iron’s Homemade Taco Seasoning – or a Package of Low-Sodium Taco Seasoning
Beer & Iron’s Homemade Taco Seasoning (without the salt)
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
Toppings / Garnish
- 2 Cups Shredded Cheese
- Panko Crumbs – handful or two
- 1 Green Bell Pepper – diced
- 1 Red Bell Pepper – diced
- Green Onion Chives – green parts
Instructions
- Add your 2 Packages of Knoor Spanish Rice to the Dutch oven.
- Add 12 ounces of beer to the rice.
- Add 12 ounces of chicken broth or stock.
- Add the fire-roasted tomatoes, black beans, and olives to the watery mixture. Don’t drain any of the ingredients. Add the chopped green onions. Add the taco seasoning. Mix well.
- Add the cut pieces of chicken to the pot. – Tenderize, Brine, and then Cut up your Chicken at home and pack the pre-prepared chicken to camp.
- Try to get everything evened out as you add the chicken. You want the chicken to be evenly distributed. Make sure none of the ingredients are stuck to the sides of the pot and above the liquid line.
- Place the lid over the pot and start the bake.
- We’re shooting for 350°F / 175°C. Place 7-8 briquettes on the bottom and 15-17 on the top.
- Bake for 15 minutes and then turn the pot.
- Bake for another 15 minutes and check. Most if not all the liquid should be absorbed. If you want, check the rice for doneness. If you feel it needs more time or liquid, add what you feel it needs and continue.
- Once the rice is cooked, remove the lid and keep it nearby on a lid stand or another clean surface. Over the top of the entire dish, add the two cups of cheese. Top with a generous amount of Panko breadcrumbs. Sprinkle over the diced green and red bell peppers.
- Return the lid to the pot. Remove the bottom heat and place all the briquettes on the top of the Dutch oven. Really heat that lid up to toast the cheese, panko crumbs, and peppers.
- This may take 5 minutes to 15 minutes or more. Keep an eagle eye out and make sure not to burn the recipe.
- Once the top is toasted and the bell peppers are soft and cooked, the dish is done. ENJOY!!
Notes
First of all, we are basically creating a rice casserole of sorts and not a soup. There are other options out there than Knoor Spanish Rice including Knorr Mexican Rice. I am using this name brand for simplicity, and I know it works well.
The first thing to consider is how much liquid to put in this dish so it’s not soupy. When I was in the trial-and-error stage of writing this recipe, I would drain many of the canned ingredients and I used more broth. The problems that were presented was a mushy or soupy dish and also the hassle of trying to drain stuff at the fireside. I wanted EASY! And I wanted DELCIOUS! And this is the recipe that works.
Tried this recipe?Let us know how it was!
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
Easy one-pot breakfast casserole recipe cooked in a camp cast iron Dutch oven.
Beer Berry Cobbler Recipe – Cooked in a Camp Cast Iron Dutch Oven
Beer Berry Cobbler Recipe in a Camp Cast Iron Dutch Oven
This is likely one of the easiest recipes you’ll prepare in your camp cast iron Dutch oven. It may be easy, easy, easy…but it’s delicious, delicious, delicious. It’s great in the summer with some vanilla ice cream. And it’s good in the winter too. Hey…you want to know what’s great about this recipe in the winter? If you have snow at camp, make some snow ice cream for this dessert.
This recipe will work great with most any fruit. Blackberries, raspberries, blueberries, strawberries, and even peaches, apples, pears, and the like. I’ve even created this with fine-chopped rhubarb. I’ll present the recipe by using blackberries. But, I am sure you are already thinking of fruit you’ll be trying.
You can use either use fresh fruit or frozen fruit: but…you’ll need to let the frozen fruit thaw before you use it in this recipe. And, that’s okay. I usually buy the frozen fruit and use it in the ice chest or cooler as “ice” to keep other things cool like milk, butter, and the like. Like the ice in the ice chest or cooler, it’ll thaw fine and dandy.
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)
If you pre-prepare this recipe at home, you will only pack a mixing bowl, stirring spatula, and a 1-cup measuring cup with you to camp. All in all, you will need:
- Microplane (Zester/Grater) (https://amzn.to/3J1ff7I)
- Measuring Spoons: 1 Teaspoon and 1 Tablespoon
- Measuring Cups: ½ Cup, ¼ Cup, and 1 Cup
- Mixing Bowl large enough for 2 cups of flour and 2 cups of milk
- Mixing Spatula
- Two 1-Gallon Zipper Bags
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:
I am going to present this recipe with three ingredients groups:
- Wet Ingredients
- Dry Ingredients
- Ingredients You Will Pack to Camp
Though things like milk are considered “wet” and sugar is considered “dry,” keeping certain ingredients separate until ready to cook is important despite their “state of matter” (you Chemistry Geeks will get that).
A note on the beer choice:
First, here’s a link to the beer I used in the video from Bombastic Brewery: https://www.bombasticbrewing.com/
You may not be able to find this specific beer in your area. I’ve included some links to Bombastic’s site to give you an idea of the beer I like to use in this recipe.
Going with a darker, sweeter porter or stout is my preference. A citrusy beer or sour will work A-OK too but you’d need to consider the amount of lemon zest you will add. And, as always, a nice and light lager will work great. As a matter of fact, we will only be using ¼ cup of beer; you could just add the first ¼ cup of whatever beer you will be enjoying as you create this recipe.
A note on the lemon zest:
Zest is the outer colored part of the peel of citrus fruit and is used as flavoring. There’s a lot of lemony lemon in that lemon peel. I add much more than my suggested 1-2 teaspoons. I love the lemon flavor of this recipe when I add that much zest. My suggestion is to start out with only 1-2 teaspoons of lemon zest and see how you like it. Zest is like salt; more is not always better but that depends on the person enjoying the meal. It’s very subjective.
You will not need a microplane or a zester for this recipe. You could use the small side of a cheese grater or just peel the lemon and chop the peel very, very fine. My suggestion is to add a microplane or zester to your kitchen’s utensils. They are quite inexpensive, and you will find that it’s also pretty handy-dandy. Here’s a link:
We’ll start with two one-gallon zipper bags or two separate containers. In one bag, we will add all our dry ingredients. In the other, we will add our wet ingredients.
The Wet Ingredients:
- 4 Cups of Berries (Fresh or Frozen)
- ½ Cup of Sugar
- ¼ Cup of Beer
- 1-2 Teaspoons of Lemon Zest
The Dry Ingredients:
- 2 Cups of White Flour
- 1 ½ Cups of Sugar
- 1 Tablespoon of Baking Powder
- 1 teaspoon of Salt
The Ingredients You Will Pack to Camp:
- 2 Cups of Milk
- 8 Tablespoons of Butter
Instructions
Steps to Create the Cobbler
My suggestion is to pre-prepare your ingredients and have them ready when it’s time to bake. It’s almost like having a homemade cake-in-a-box that is ready to go for easy baking in camp. The entire recipe can be prepared and created in camp if you like. I am going to present the recipe in two parts:
- Pre-Prepared Ingredients
- Ready to Bake
Pre-Prepare Your Ingredients
Step 1: Set out a 1-gallon zipper bag or other container and add all of the wet ingredients; mix thoroughly. Store in the ice chest, cooler, or refrigerator until ready to bake.
Chef’s Tip: Keep the zipper bag of wet ingredients either double-bagged or stored in a second container to reduce the risk of leakage or spillage in the ice chest or cooler.
Step 2: Set out a 1-gallon zipper bag or other container and add all of the dry ingredients; mix thoroughly. Store this until you are ready to bake.
Step 3: Pack the milk and butter in the ice chest or cooler until you are ready to bake.
Chef’s Tip: I just bring an unopened container of milk with me to camp. Two cups of milk is all we will need but having milk in camp is pretty okie-dokie come sun rise or even used as an ingredient to soups or stews.
Ready to Bake Steps
Step 4: Set 24-30 charcoal briquettes to fire. Let them heat until they are hot and ready.
Step 5: Set a 12-inch camp cast iron Dutch oven over 24-30 hot-and-ready charcoal briquettes.
Step 6: Add the stick of butter to the Dutch oven. We need this to be fry-ready. Careful!! DON’T BURN THE BUTTER.
Chef’s Tip: If you burn the butter…no worries. You brought an extra stick, right? Pull the Dutch oven from the fire and wipe out the burned butter. If you use some paper towels, these butter-soaked paper towels make great fire starter.
Step 7: As soon as you put the butter in the Dutch oven, mix the dry ingredients with 2 cups of milk. Use a mixing bowl to stir them together very well. This is our cobbler batter.
Step 8: Once the butter is hot and fry-ready, pour the batter into the Dutch oven and over the butter. It’ll be bubbling around the edges.
Chef’s Tip: Very hot and melted butter is the key here! That batter will start cooking as soon as it hits the butter. We want the batter to cook on the butter and not on the cast iron (in a manner of speaking). This is how we keep it from sticking.
Step 9: Once the batter is in the Dutch oven, add the wet ingredients to the top of the batter. DO NOT MIX the wet ingredients in with the batter; just evenly add, drop, or spread the berry mixture to the top of the batter.
Step 10: Return the lid to the Dutch oven and remove the Dutch oven from the hot charcoal briquettes. Add 16 hot briquettes to the top of the Dutch oven and set the Dutch oven over 8 hot briquettes. (24 total briquettes: 16 on the lid and 8 under the oven).
Step 11: Let this bake for 10-minutes. Then, turn the Dutch oven: Turn the lid 1/3rd turn in one direction and the whole pot 1/3rd of a turn in the other direction.
Step 12: Let this bake for another 10-minutes (20-minutes) total. Visually check the cobbler. We want our cobbler to be baked and “dry” but not “dry.” Cobblers have fruit; some bubbling is expected. The key here is to make sure the batter is baked. It should be spongy.
Chef’s Tip: This is a forgiving recipe. A little under-done or a little over-done…it’s going to be delicious.
Step 13: If you feel the cobbler needs more time, return the lid to the pot and give the pot another turn. Wait five minutes and check again. Do this every five minutes until the cobbler is done.
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.
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
Beer Berry Cobbler Recipe in a Camp Cast Iron Dutch Oven
This recipe will work great with most any fruit. Blackberries, raspberries, blueberries, strawberries, and even peaches, apples, pears, and the like. I’ve even created this with fine-chopped rhubarb. I’ll present the recipe by using blackberries. You can use either use fresh fruit or frozen fruit: but…you’ll need to let the frozen fruit thaw before you use it in this recipe. Though things like milk are considered “wet” and sugar is considered “dry,” keeping certain ingredients separate until ready to cook is important.If you pre-prepare this recipe at home, you will only pack a mixing bowl, stirring spatula, and a 1-cup measuring cup with you to camp.
Equipment
- 1 Microplane (Zester/Grater)
- 2 Measuring Spoons: 1 Teaspoon and 1 Tablespoon
- 3 Measuring Cups ½ Cup, ¼ Cup, and 1 Cup
- 1 Mixing Bowl large enough for 2 cups of flour and 2 cups of milk
- 1 Mixing Spatula
- 2 Gallon Zipper Bags
Ingredients
The Wet Ingredients
- 4 Cups Blackberries Fresh or Frozen
- ½ Cup Sugar
- ¼ Cup Beer
- 1-2 Teaspoons Lemon Zest
The Dry Ingredients
- 2 Cups White Flour
- 1 ½ Cups Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
Pack To Camp Ingredients
- 2 Cups Milk
- 8 Tablespoons Butter
Instructions
Pre-Prepare at Home
- Set out a 1-gallon zipper bag or other container and add all of the wet ingredients; mix thoroughly. Store in the ice chest, cooler, or refrigerator until ready to bake.
- Set out a 1-gallon zipper bag or other container and add all of the dry ingredients; mix thoroughly. Store this until you are ready to bake.
- Pack the milk and butter in the ice chest or cooler until you are ready to bake.
In-Camp Bake Steps
- Set 24-30 charcoal briquettes to fire. Let them heat until they are hot and ready.
- Set a 12-inch camp cast iron Dutch oven over 24-30 hot-and-ready charcoal briquettes.
- Add the stick of butter to the Dutch oven. We need this to be fry-ready. Careful!! DON’T BURN THE BUTTER.
- As soon as you put the butter in the Dutch oven, mix the dry ingredients with 2 cups of milk. Use a mixing bowl to stir them together very well. This is our cobbler batter.
- Once the butter is hot and fry-ready, pour the batter into the Dutch oven and over the butter. It’ll be bubbling around the edges.
- Once the batter is in the Dutch oven, add the wet ingredients to the top of the batter. DO NOT MIX the wet ingredients in with the batter; just evenly add, drop, or spread the berry mixture to the top of the batter.
- Return the lid to the Dutch oven and remove the Dutch oven from the hot charcoal briquettes. Add 16 hot briquettes to the top of the Dutch oven and set the Dutch oven over 8 hot briquettes. (24 total briquettes: 16 on the lid and 8 under the oven).
- Let this bake for 10-minutes. Then, turn the Dutch oven: Turn the lid 1/3rd turn in one direction and the whole pot 1/3rd of a turn in the other direction.
- Let this bake for another 10-minutes (20-minutes) total. Visually check the cobbler.
- If you feel the cobbler needs more time, return the lid to the pot and give the pot another turn. Wait five minutes and check again. Do this every five minutes until the cobbler is done.
Notes
Once the cobber is baked, remove all of the briquettes from the top of the Dutch oven and from under the Dutch oven. Enjoy this dessert over ice cream or whipped cream.
This is likely one of the easiest recipes you’ll prepare in your camp cast iron Dutch oven. It may be easy, easy, easy…but it’s delicious, delicious, delicious. It’s great in the summer with some vanilla ice cream. And it’s good in the winter too. Hey…you want to know what’s great about this recipe in the winter? If you have snow at camp, make some snow ice cream for this dessert.
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!
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!
Tried this recipe?Let us know how it was!
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
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
Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe
This recipe is how you show off your cast iron skills at meal preparation for your family. This is a great Sunday-at-home, all-day-cook, low-and-slow, baby-it’s-cold-outside meal that is easy-easy-easy and will taste like you’ve been…well…cooking it all day.
LINKS TO RELATED RECIPES:
Cast Iron Cream and Beer Cornbread Recipe
Beer Brined Coffee Crusted Pork Roast
I prepare this recipe when the opportunity presents itself. It’s one of my yardarm to yardarm cooks and what I call the Buddy Cook. Let me explain. I love a good low-and-slow cooked pork or beef roast. If I have a roast that I am going to cook in my oven for 6-7 hours, why not cook another, easy-to-make recipe at the same time? After all, it costs the same to cook food in one 5-quart cast iron Dutch oven as it does if there are TWO pots in that oven.
You could create this same recipe in a crock pot. But, you know what…and I can’t put my finger on it…but it does taste different coming out of that cast iron.
We’re going to chop a few ingredients, open a few cans, layer out ingredients, cover that pot and put it in the oven for the next 6-7 hours. Then, we’ll pull it from the oven, shred out chicken, and let it simmer and thicken a bit before we mix in some cheese and serve.
I usually use that simmering time to take care of the food (usually a roast) that I prepared in my other Dutch oven.
My oven is big enough to hold two 5-quart cast iron Dutch ovens or one 5-quart and a 7-quart cast iron Dutch ovens.
The beer to use is a lager-style brew. A Mexican lager is perfect. I found one from Bombastic Brewing with salt and lime. Bombastic is a local brewer here in Idaho and you may not be able to find this same beer. And, that’s okay. Any good Mexican Lager or even many other beers will work perfectly in this recipe. I’d avoid your IPAs, porters, and stouts. Stick with something crips and clean…any easy-drinker should work well.
The Cast Iron
This chili recipe will work perfectly in a 5-Quart Cast Iron Dutch Oven. And, most home ovens will handle two 5-Quart Cast Iron Dutch Ovens at the same time. Many will accommodate a 5-Quart Cast Iron Dutch Oven and a 7-Quart Cast Iron Dutch Oven at the same time.
Here’s how we Low-and-Slow a roast: https://beerandiron.com/low-and-slow-roast/
Truth be known, I’d likely not cook this recipe by itself and all alone in that oven. I’d cook just perfect in a crock pot (speaking truth). But, there’s no reason to Buddy Cook when cooking in an oven all day long. Unless we’re cooking something in our 9-quart cast iron Dutch oven, I will buddy cook every time.
Supplies You May Need (Affiliate Links)
Equipment
Cheese Shredder
Colander to drain and rinse the beans
Cutting board for the peppers, onions, and cilantro or the parsley.
Knife
Whisk
Ingredients
Fresh Stuff
2 or 3 Boneless and Skinless Chicken Breasts
1 Small Purple Onion (a yellow or white is A-OK)
2-4 Minced Cloves of Garlic
2 Poblano Chili Pepper (could substitute bell peppers but those Poblano chilis hold up much better during the long cooking time)
Canned Stuff
1 4-ounce cans of Fire-Roasted Diced Green Chilies (or one 7-ounce can; I prefer mild)
1 Cup of Green Salsa Verde
2 Cans (or 3 cups of home prepared) White Beans
Seasonings
1 teaspoon of Cumin
1 teaspoon of Oregano
½ teaspoon of Garlic Powder
½ teaspoon of Onion Powder
To Thicken
⅓ Cup of White Flour (Optional)
Before Serving
1-2 Cups of Shredded White Cheese or Pepper Jack Cheese folded in.
To Garnish
Chopped Cilantro or Parsley
Lime
Avocado
Cornbread
Time To Cook
Preparation
First, preheat your oven to 200°F or about 93°C. Then prepare all of your ingredients.
Step 1: Dice up the one onion and mince up the 2-4 cloves of garlic.
Step 2: Chop or dice up the 2 Poblano Chili Peppers
Step 3: Rinse and drain the white beans. You can use 2 cans of white beans or use 3 cups of home-prepared white beans. I usually make a plain-Jane batch of beans the day before to have on hand for this recipe and for other uses as well.
Step 4: Prepare the cans of green chili peppers. Just open and set aside.
Step 5: Measure out 1 Cup of Green Salsa Verde.
Step 6: Measure out all of the seasonings and blend together well. Don’t worry about the flour at this point. We’ll talk about the flour in a bit.
Layer the Ingredients
Get out your 5-quart cast iron Dutch oven. There’s no searing or sauteing in this recipe. We will set this up in layers.
Step 7: In the bottom of the 5-quart cast iron Dutch oven, place a layer of onions with the garlic.
Step 8: Add a layer of the Poblano Chili Peppers
Step 9: Add a layer of the drained white beans.
Step 10: Evenly as possible (perfection is not essential), spread out the seasonings on top of the beans.
Step 11: Lay the chicken on top of what we’ve layered thus far. Just lay the chicken breast out flat. Don’t press it down and under the ingredients. Add the chicken with a gentle push to set it flat.
Step 12: Pour over 12-ounces of a Mexican Lager to the pot. You may think you don’t have enough liquid in that pot. Trust me on this one; it’ll seem to liquid-ey by the time you pull it form the oven.
Step 13: Add a layer of the canned chili peppers. The chicken is rounded and expect the chili peppers to kinda slide to the sides.
Step 14: Add the cup of Salsa Verde on top of all the ingredients.
Cook the Chili
Step 15: Cover the pot. Place the full Dutch oven into the preheated 200°F or about 93°C for the next 6-7 hours.
Now, we are going to pull the chili from the oven and place it on the stove top to simmer.
Step 16: After 6-7 hours. Remove the Dutch oven from the oven and place it on the stove top on low heat to continue simmering. It’s going to seem a bit “watery.” Hang on…we’ll tend to that in a bit.
Step 17: Check for saltiness. I usually find that the salt in my canned ingredients provide enough satiness. Nonetheless, this is a good time to check for saltiness and add some if you think it needs it.
Step 18: Pull the chicken from the pot and place it on a cutting board or a larger bowl (expect it to break apart as you are pulling it from the pot). Using two forks, shred the chicken completely. You could chop it, but I like to shred the chicken. Leave a few larger pieces of chicken in there.
Step 19: Before you return the chicken to the pot, ask yourself if the remaining liquid seems a bit too liquid-ey. If so, add ⅓ cup of white flour to thicken things up.
Step 20: Then, return the chicken to the pot. And just let it simmer until dinner time (given your dinner time is within the next 30-45 minutes or so).
Serve the Chili
Prepare the avocados, cheese, and other goodies for dinner as you let the pot simmer and thicken.
Step 21: Fold in 1-2 cups of white shredded cheese into the chili after you take it off the heat and you are ready to start serving. Don’t mix the cheese in; just fold the cheese into the chili.
Time to eat!
Serve this chili with some wedges of avocado and topped with a bit of cilantro or parsley. Squeeze a bit of lime on the top for a bit of a zing to your meal.
I love a nice, big piece of cornbread with my chicken chili.
Summary
If you’ve been following Beer and Iron for any time, you’ll see my pattern of creating recipes with (seemingly) lots of step numbers. I tend to break the simple steps down that most recipe authors include all in one step. There’s nothing wrong with that…it’s just a different way. I like to write recipes out in simple, one-and-a-time, and step-by-step instructions.
And that’s it yall, Low-and-slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe. If you are going to cook a roast low and slow and there’s room for this chicken chili or maybe another roast, you might as well cook them together.
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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Low-and-Slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe
I prepare this recipe when the opportunity presents itself. It’s one of my yardarm to yardarm cooks and what I call the Buddy Cook. The BUDDY COOK: I love a good low-and-slow cooked pork or beef roast. If I have a roast that I am going to cook in my oven for 6-7 hours, why not cook another, easy-to-make recipe at the same time? After all, it costs the same to cook food in one 5-quart cast iron Dutch oven as it does if there are TWO pots in that oven.You could create this same recipe in a crock pot. But, you know what…and I can’t put my finger on it…but it does taste different coming out of that cast iron. We’re going to chop a few ingredients, open a few cans, layer out ingredients, cover that pot and put it in the oven for the next 6-7 hours. Then, we’ll pull it from the oven, shred out chicken, and let it simmer and thicken a bit before we mix in some cheese and serve.
Equipment
- Cheese Shredder
- Colander – to drain and rinse the beans
- Cutting Board – for the peppers, onions, and cilantro or the parsley.
- Knife
- Whisk
Ingredients
Fresh Stuff
- 2-3 Boneless and Skinless Chicken Breasts
- 1 Small Purple Onion – a yellow or white is A-OK
- 2-4 Minced Cloves of Garlic
- 2 Poblano Chili Pepper – could substitute bell peppers but those Poblano chilies hold up much better during the long cooking time
Canned Stuff
- 2 Cans 4-ounce cans of Fire-Roasted Diced Green Chilis – or one 7-ounce can; I prefer mild
- 1 Cup Green Salsa Verde
- 2 Cans White Beans – or 3 cups of home prepared White Beans
Seasonings
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
To Thicken
- ⅓ Cup White Flour Optional
Before Serving
- 1-2 Cups Shredded White Cheese or Pepper Jack Cheese
To Garnish
- Chopped Cilantro or Parsley
- Lime
- Avocado
- Cornbread
Instructions
- First, preheat your oven to 200°F or about 93°C. Then prepare all of your ingredients.
- Dice up the one onion and mince up the 2-4 cloves of garlic.
- Chop or dice up the 2 Poblano Chili Peppers
- Rinse and drain the white beans.
- Prepare the cans of green chili peppers. Just open and set aside.
- Measure out 1 Cup of Green Salsa Verde.
- Measure out all of the seasonings and blend together well.
- Get out your 5-quart cast iron Dutch oven. There’s no searing or sauteing in this recipe. We will set this up in layers.
- In the bottom of the Dutch oven, place a layer of onions with the garlic.
- Add a layer of the Poblano Chili Peppers
- Add a layer of the drained white beans.
- Spread out the seasonings on top of the beans.
- Lay the chicken on top of what we’ve layered thus far. Just lay the chicken breast out flat.
- Pour over 12-ounces of a Mexican Lager to the pot.
- Add a layer of the canned chili peppers.
- Add the cup of Salsa Verde on top of all the ingredients.
- Cover the pot. Place the full Dutch oven into the preheated 200°F or about 93°C for the next 6-7 hours.
- After 6-7 hours in the oven, pull the chili from the oven and place it on the stove top to simmer on low heat.
- Check for saltiness.
- Pull the chicken from the pot and shred the chicken completely. Leave a few larger pieces of chicken in there.
- Before you return the chicken to the pot, add ⅓ cup of white flour to thicken things up (optional)
- Then, return the chicken to the pot. And just let it simmer until dinner time (given your dinner time is within the next 30-45 minutes or so).
- Prepare the avocados, cheese, and other goodies for dinner as you let the pot simmer and thicken.
- Before serving, fold in 1-2 cups of white shredded cheese into the chili after you take it off the heat.
Notes
Serve this chili with some wedges of avocado and topped with a bit of cilantro or parsley. Squeeze a bit of lime on the top for a bit of a zing to your meal.
I love a nice, big piece of cornbread with my chicken chili.
And that’s it yall, Low-and-slow Cheesy White Chicken Chili in a Cast Iron Dutch Oven Recipe. If you are going to cook a roast low and slow and there’s room for this chicken chili or maybe another roast, you might as well cook them together.
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.
Tried this recipe?Let us know how it was!
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