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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
Contents
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