Quick Camping Dutch Oven Recipes

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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.

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Quick Dutch Oven Recipes for Camping

1. Brian’s Bourbon Chili

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:

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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

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