Quick Camping Dutch Oven Recipes

If you have a Dutch oven, you must be aware that there are many recipes you can try out in your sensation pot. Some of these take a lot of time, while some are quick to make. 

In this post, we will discuss some of the quick ones.

ALSO SEE: 

• The Best Cast Iron Dutch Oven for Camping
• 10 Delicious & Easy Camping Meals for Family
• 3 Quick and Easy Meals to Prepare in Your Camping Trips

Quick Dutch Oven Recipes for Camping

1. Brian’s Bourbon Chili

 

Ingredients you’ll need for this include:

• 1 1/4 lb. ground beef chuck
• 1 c. bourbon
• 4 clove garlic
• 1 tsp. dried oregano
• 1/2 tsp. dried sage
• 3 tbsp. olive oil
• 1 medium yellow onion
• 3 bell peppers (1 each red, green, and orange)
• 1/2 jalapeño pepper
• 1/4 c. orange juice
• 1/2 stick unsalted butter (preferably Irish, such as Kerrygold)
• 1 tbsp. chili powder
• 1/2 tsp. ground chipotle pepper
• 1/4 tsp. cayenne pepper
• 3/4 tsp. salt
• 1 can crushed tomatoes
• 1 can of black beans
• 1 can garbanzo beans
• 1/4 c. sour cream
• 3 fresh mint leaves
• 4 oz. Cheddar
• Tortilla chips

Follow the below instructions to prepare:

• Add the beef, 1/4 cup bourbon, half the garlic, oregano, and sage to your dutch oven.
• Cook for 6 to 7 minutes over medium heat. Break the steak with a wooden spoon as it browns.
• Transfer the beef mixture to a medium bowl with a slotted spoon and set aside; discard any remaining liquids.
• Heat the olive oil in the same pot over high heat.
• Add onion, bell peppers, jalapeno, orange juice, butter, and remaining garlic. Cook and stir until the veggies begin to soften. It should take about 10 minutes.
• Add chili powder, chipotle, cayenne, and salt. Cook, stirring regularly, for 1 minute.
• Reduce heat to medium and add the remaining bourbon. Cook until the liquid is reduced by half.
• Add the tomatoes and bring the mixture to a boil.
• Add the beans and the beef and add up to 1 cup of water if the mixture is dry.
• Reduce heat to medium-low and cook for 1 hour with the oven partially covered.
• Mix sour cream and mint in a small bowl.
• Serve chili in bowls with roughly 1 tablespoon Cheddar and 2 teaspoons mint sour cream.
• Toss with tortilla chips before serving

SEE ALSO:

10 Amazing Kid Friendly Camping Meals

6 Camp Kitchen Tips for Effective Cooking While Camping

8 Best Camping Kitchens to Stay Flawlessly Organized in 2021

2. Seafood and Chorizo Paella with Bell Peppers

Ingredients you’ll need for this include:

• 4 tbsp. olive oil, divided
• 1 lb. large, peeled, and deveined shrimp
• 8 oz. Spanish chorizo, sliced.
• 1 large onion, chopped
• Two large red or yellow bell peppers quartered lengthwise then cut into 1/2-inch slices.
• 2 tsp. saffron threads, finely crushed
• Kosher salt and freshly ground black pepper
• Three cloves garlic, chopped.
• Two c. short-grain rice, such as bomba or Arborio
• 1 tsp. smoked paprika
• 1/2 c. dry white wine
• Four c. chicken stock
• 2 tsp. lemon zest, plus six tablespoons juice and wedges for serving, divided
• 16 mussels (about 3/4 pound)
• 1/2 c. pitted green olives, cracked
• 1/2 c. fresh flat-leaf parsley, roughly chopped

Follow the below instructions to prepare:

• Add one tablespoon of oil and cook medium-high heat. Cook for 2 to 4 minutes until shrimp are browned, then transfer to a dish.
• Reduce the heat to a low setting and add the chorizo and 1 tablespoon of oil. Cook, stirring regularly until chorizo begins to crisp and release its oils. Put half of the chorizo on a platter.
• Raise the temperature to be medium and add the onion, bell pepper, saffron, and the remaining two tablespoons of oil in a mixing bowl. Also, add salt & pepper to taste.
• Cook, occasionally stirring, for 5 to 6 minutes, and add garlic. Continue cooking until garlic is aromatic.
• Add the rice and paprika to a mixing bowl. Cook and constantly stir until rice is coated.
• Pour in the wine and cook until almost evaporated.
• Add three tablespoons of lemon juice and stock. Cook until the rice begins to absorb liquid.
• Reduce heat to low, cover, and cook for 18 to 20 minutes, or until most of the liquid has been absorbed.
• Place the shrimp and mussels with the hinge tips down. Cover and cook for 5 to 6 minutes, or until shrimp turn pink, mussels open, and rice is soft.
• Remove from the fire and stir in the olives, chorizo, and the remaining three tablespoons of lemon juice.
• Allow for a 5-minute rest period. Sprinkle with parsley and lemon zest and parsley
• Place lemon slices on the side and serve