No-Knead Focaccia

1 1/4 oz.       Envelope active dry yeast (about 2 1/4 tsp.)
2 tsp.            Honey
5 cups          All-purpose flour
1 Tbsp.         Morton kosher salt
6 Tbsp.         Extra virgin olive oil, divided, plus more for hands
4 Tbsp.         Unsalted butter, plus more for pan
1 pinch         Flaky sea salt
2-4               Garlic cloves

1. Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

2. Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

3. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.

4. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

5. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes

6. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)

7. Brush garlic-butter all over focaccia and slice into squares or rectangles.


* I used 18 briquettes on the top and 6 underneath, but my bread didn't brown on the top, so I would recommend using more briquettes on the top as per Professor Hill*

Chicken Asparagus Soup

Ingredients:

-          2 Medium size Chicken Breasts

-          1 handful of Asparagus

-          ¼ Large Yellow Onion (chopped)

-          1 Can Cream of Chicken *or* Cream of Mushroom Soup

-          1 Can Chicken Broth (10.75 oz, or just use the empty can of soup)

-          1 can Water (10.75 oz, or just use the empty can of soup)

-          Suggested Seasonings (Chicken dry rub):

o   Salt and Pepper (heavy)

o   Oregano (heavy)

o   Rosemary (heavy)

o   Basil (medium)

o   Paprika (light)

-          Suggested Seasonings (Asparagus)

o   Pepper (heavy)

o   Basil (heavy)

o   Salt (medium)

o   Balsamic Vinegar (medium)

-          Suggested Seasonings (Soup)

o   Bay leaves (1-2)

o   Oregano (heavy)

o   Rosemary (medium)

o   Paprika (medium)

o   Garlic powder (medium)

o   Rubbed Sage (light)

o   Basil (light)

o   Chili Pepper flakes (light)

Instructions:

Chicken:

1.       Thaw chicken before preparation.

2.       Balance chicken at around ½ inch all the way around (if possible)

3.       Rub chicken with dry rub using suggested seasoning

4.       Place chicken in Dutch oven with chopped onion on top of the chicken

5.       Bake chicken at 425°F for 20 minutes in a standard oven

6.       Cut chicken into small chunks or strips

With a standard 12” Dutch oven you’ll need 31 briquettes to cook your chicken: 21 on top, 10 on bottom (with temperature adjustments as necessary). The medium-size chicken breasts should cook in about 35 minutes, if you put the briquettes on as soon as possible. Once your chicken is done, you should remove it quickly and replace the lid. If you cut the chicken outside of the oven, you will retain heat in your Dutch oven much better.

Asparagus:

1.       Cut asparagus into 3” pieces.

2.       Heat a frying pan (or your Dutch oven) to about 400°F

3.       Add suggested seasoning

4.       Heat asparagus to desired consistency

5.       Cut asparagus again into ½ or 1” chunks

To save time, I like to heat my asparagus separately, over a backpacking stove in a frying pan, while I cook my chicken. If you are hoping to use your Dutch oven, you can cook your asparagus once you remove your chicken for cutting. If you’ve timed it right, you should have enough charcoal to cook your asparagus thoroughly. It doesn’t hurt to add 3-4 briquettes on bottom and 8-10 on top to retain heat though. Asparagus cooks better and more evenly if it’s cooked in 3” pieces. I shoot for a texture that easily cuts with a fork, but crisp enough that it won’t fall apart in a soup pot. For soup, after the asparagus is cooked, I cut it again to make it easier to eat. If you want, you can also remove the asparagus, or you can leave it in the pot while cooking soup.

Soup:

1.       Mix 1 can of “cream” soup, the chicken broth, and water outside of the oven.

2.       Add suggested seasoning

3.       Put soup mix into oven

4.       Add chicken and asparagus

5.       Heat until warm

6.       Serve

If you’ve cooked your asparagus separately, you should have enough heat in your coals to heat your soup to a desired temperature. If you cooked your asparagus in your Dutch oven, you may need to add another 3-4 briquettes on bottom and 8-10 on top. Once you’ve mixed your soup mix, make sure to quickly combine the soup, chicken, and asparagus, and then cover. If you add briquettes, the soup should heat in 10-15 minutes. If you use the remaining briquettes, without adding more, the soup will take 20-30 minutes to heat, depending on how much of the briquettes remain.

"Slap Ya Momma" Chili

Ingredients:

• 2 cans of beans (Whatever kind you like. I like to use 1 can of Pinto beans and 1 of Kidney beans) (if you use baked beans I will only judge you slightly)
• 2 cans of diced tomatoes
• 1/2 can of corn
• 1/2 onion
• 1 1/2 lbs ground beef
• Salt
• Pepper
• Cumin
• "Slap Ya Momma" Cajun Seasoning

Instructions:

1. Brown ground beef until most of the pink is gone. Chop up the onion and add it into the beef.
2. Add beef, onions, and rest of ingredients into the dutch oven.
3. For spices, it's really up to personal preference. Just add enough until you're happy with the taste. The cumin and cajun seasoning are what really sets the chili apart so make sure you use enough to thoroughly taste them in the chili.
4. Cook for 45 minutes with 10 coals on bottom and 14 on top

Sweet and Sour Chicken

Sweet and Sour Chicken

3 pounds chicken breast or chicken tenders
1/2 cup corn starch
2 cups apricot nectar
1/2 cup ketchup
1/4 cup soy sauce
1 cup sugar
1/2 cup vinegar
1/2 cup oil

Cut the chicken into small bite-sized pieces and roll in corn starch. Place in the dutch oven and brown. Mix the rest of the ingredients in a separate bowl and pour over the chicken in the dutch oven. Cover and cook for 30-45 minutes. Serve over rice.

Remote Cooking: Cheeseburger Soup

Recipe for Cheeseburger Soup
Source: https://www.savingdessert.com/cheeseburger-soup-recipe/
*was adapted for outside dutch oven cooking with coals*

Ingredients:

1lb ground beef, previously cooked
2 tbsp unsalted butter, melted
3 stalks celery diced
2 large carrots peeled and diced
1 large onion chopped
1 garlic clove, minced
4 medium potatoes peeled and cubed
32 oz (4 cups) chicken broth
1 tsp salt
1 tsp ground pepper
3 tbsp cornstarch
2 cups whole milk
3 cups shredded cheddar cheese

Instructions:

1. Prepare 32-34 hot coals to read a temperature of around 425 degrees Fahrenheit. While coals are heating, add the previously cooked ground beef, melted butter, and all vegetables and spices into the dutch oven and mix together. Add in the chicken broth.
2. Place most of the coals underneath the oven in a 4:1 ratio to allow for the soup to boil (example such as 8 coals on top of the oven, and the remaining 24 underneath)
3. Place oven over hot coals and shut lid. Allow to boil/simmer for 30-35 minutes, or until soup is boiling. While cooking, whisk together the cornstarch and half of the milk (1 cup). Set aside.
4. When soup is boiling and vegetables are softened, slowly mix in the slurry of milk and cornstarch while still on top of the coals until the mixture becomes thick and slightly frothy (about 2 minutes). Add additional coals if needed to achieve this.
5. Slowly add the remaining milk and cheddar cheese until the soup is thick and cheese is melted.
6. Remove from heat, and serve. Add seasoning as needed.
7. Enjoy!

Dutch Oven Banana Bread

Ingredients:
3 Overripe bananas
1/2 C Butter softened
1 C Sugar (I used 1/2 C brown sugar & 1/2 C white sugar)
1 Egg beaten
2 tsp. Cinnamon
1.5 C Flour
Pinch of salt
1 tsp. Baking soda
Nuts optional
(extra butter and flour for creating non-stick surface)

Grease your Dutch oven with butter and then sprinkle flour over the butter to ensure the bread does not stick to the oven. In a bowl, mix together the flour, sugar, cinnamon, baking soda, salt and nuts (if you choose to add them). In a separate bowl, smash the bananas until there are no large chunks. Add the bananas, butter, and egg to the dry ingredients. Mix until well combined. Pour the mixture into the Dutch oven. Place 18 coals on the top of the oven and 6 coals underneath (3/4 of the coals should be on top). Cook for an hour rotating the Dutch oven and lid every 15 minutes.

I doubled the recipe putting some in the normal oven as well, so I probably had 1.5x what the recipe calls for in my Dutch oven. I also added a few more coals about halfway through baking because I waited too long to put my coals on and they were already very ashy when I started my bake. It turned out very good though! It was cooked evenly and I was able to turn it out of the Dutch oven without a problem.

Dutch Oven Baked Ziti

Complete Recipe
Baked Ziti

1 lb. Ziti pasta, cooked
1 lb. bulk Italian sausage
Green Peppers, diced
Onion, diced
Mushrooms, sliced
1 jar of spaghetti sauce, tour choice
Mozzarella Cheese

In a Dutch oven sitting on bottom heat, brown sausage until done. Add peppers and onions, stir and cook until crisp-tender, 3-4 minutes. Add mushrooms and cook another 2 minutes. (With the veggies, add as much or as little as you like, omit what you don’t like.) Add cooked pasta and spaghetti sauce. Add cubed or grated cheese and stir well.
Cover and bake for about 30 minutes with 16 coals on top and 8 under, until heated through. Add more grated cheese on top and cover to melt.


To make it my own and work with the ingredients I had at home, I used egg noodles instead of Ziti pasta.  I also added yellow peppers with the green peppers.  Make sure when cooking the onions and peppers to allow them to crisp. Mine needed more time because the dish came out a little crunchy.

EASY BBQ Chicken and Potatoes

(we forgot to take a picture first. it was that good. Couldn't wait!)

Ingredients

• 3-4 large chicken breast
• 1 package of bacon
• 5 small potatoes sliced into 1/4 to 1/2 inch slices
• 1 red onion chopped
• 1 lb butter optional
• 1 bottle of your favorite BBQ sauce
• 26 coals

Instructions

1. Make sure your coals are burning nicely. Place dutch oven on top and put bacon in dutch oven.
2. Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven)
3. Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
4. Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
5. Cook about 35-50 minutes, or until the chicken is done.

Notes

This Recipe was so easy and yummy! Make sure you give yourself enough time to cook the bacon AND the chicken and potatoes, the bacon may take a while depending on how fast your oven heats up. I added extra chicken and potatoes and it increased the time about 40 minutes. Chicken was tender and juicy, the sauce mixes really well with it all, almost no effort

Dutch Oven Mountain Man Breakfast

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 onion, chopped
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes
• 12 eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

*I would recommend adding fresh bacon bits to the mixture before you cook it

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

* I used Ore-Ida Potatoes O'Brien With Onions and Peppers instead of using fresh peppers and it turned out really well.

* I also would recommend mixing some of the cheese with the eggs before you pour them in the dutch oven and then sprinkle the rest on top

https://www.allrecipes.com/recipe/216742/dutch-oven-mountain-man-breakfast/

Creamy White Chili

1.5 lb. chicken, cubed and cooked, or canned chicken

1.5-2 smallish onions, diced

1 tbsp minced garlic (3ish cloves)

1.5 tbsp coconut oil or other cooking oil

3 c chicken broth

3 cans great northern beans

1 4oz can chopped green chilies

1 tsp salt

1 tsp black pepper

1.5 tsp ground cumin

1.5 tsp dried oregano

0.5 tsp cayenne pepper

Flour or cornstarch (optional)

0.5 c sour cream

1.5 c cream

1. Sauté garlic and onions in the bottom of the oven

2. Add everything else except cream and sour cream

3. Boil for about 30 min

4. Add flour or corn starch to thicken if desired

5. Stir in cream and sour cream

Serve!

Blueberry Peach Pastry

Blueberry Peach Pastry

4 cups blueberries
4 cups skinned peaches
4 tablespoons flour
4 tablespoons white sugar
1 cup flour
2 cups oats
1 cup brown sugar
1 cup cold butter
cold water as needed

*** If using frozen blueberries or peaches, let them thaw in a bowl and then drain the excess fluids to avoid making the pastry soggy

1) Combine blueberries, peaches, the 4 tablespoons flour, and the 4 tablespoons white sugar in a bowl. Stir until the blueberries and peaches are coated in flour and sugar.

2) In a separate bowl, combine the remaining flour, oats, and brown sugar and mix with a fork. Roughly divide in two and separate into two bowls.

3) Cube the cold butter and add 1/2 to each bowl. Use a pastry cutter or fork to cut the butter into each bowl. Add cold water to each bowl a tablespoon at a time until one of the bowls is a stiff dough and the other is more of a crumble.

4) Place the stiff dough in the bottom of the dutch oven and press down until the dough covers the whole bottom evenly. Cook at 350 degrees for 10 minutes and then add the blueberry peach mixture. Spread it evenly over the pastry and crumble the other bowl of pastry evenly on top.

5) Cook for 20-30 minutes and it will be ready to serve.

Cajun Gumbo

Cajun Gumbo:

1 heaping cup flour
2/3 cup oil
1 bunch celery (leaves and all)
1 large yellow onion
1 bunch green onion
3 green bell peppers
3 cloves garlic
2 tablespoons Cajun seasoning
7 cups chicken broth
12 ounce package andouille sausage
1 rotisserie chicken
2 cups shrimp pre cooked
white rice for serving

***steps 1-3 can be done inside on a stove before or can be done in the dutch oven. Alter the wording accordingly***

1) Make roux with flour and oil. Cook on medium low heat for 30-45 minutes until a dark chocolate brown. Stir constantly otherwise it will burn. Remove and put in a small bowl.

2)  Coin the andouille sausage and brown on for 2-3 minutes on each side. Remove the sausage and put in another small bowl.

3) Dice the celery, onion, green onion, and pepper. Cook vegetables along with the garlic in the pan from the sausage with 1/2 cup of broth for 10 minutes. Lots of the broth will evaporate, but it is creating the flavoring.

4) Pour the vegetable mixture in the dutch oven. Add remaining broth and let warm at 350 degrees for 10 minutes. Add in the roux and cook for another 10 minutes. Here is where Cajun gumbo would traditionally be cooked for 2-3 hours, but with the steaming of the dutch oven, it only needs to come to a boil and cook for 15 minutes and can be left up to 45 minutes.

5) Add in the shredded meat from the rotisserie chicken and the other meats then cook for 10 minutes, but not more because the shrimp will overcook and become rubbery. Traditionally, the tails on the shrimp are left on in the gumbo, but they can be removed prior to adding.

6) Add salt, pepper, chicken bullion, garlic, and Cajun seasoning to taste then serve over rice.

 This is what the roux should look like when it is being cooked

Here is the finished Cajun gumbo

Chicken Casserole

• 3 Chicken Breasts
• 1 can of Cream of Chicken
• 1 can of Cream of Mushroom
• 1 can of Cream of Celery
• 2 cups of Water
• 2 cups of White Rice
• 1/2 stick of butter
• Salt and Pepper (to taste)

Dice and brown the chicken before putting it into the dice

Mix the cans, water, rice and chicken well into dutch oven

Slice the butter and lay it on top of the mixture

Cook for about 75 min. 8 briquettes on bottom, 17 on top. I added 6 more to the top and 2 more on bottom at 50 min. Start checking it at a little over an hour, until it is no longer runny and the rice is soft.

Butternut Squash Risotto

Image from Cookie and Kate, because I forgot to take my own.

Recipe adapted from: https://cookieandkate.com/roasted-butternut-squash-risotto/  

 4  Tablespoons Olive oil, divided

 1  Small onion, chopped

3  Cloves garlic, minced

4  Cups vegetable broth or chicken broth

1.5 Cup water

1.5 Cups arborio rice

1  Small butternut squash (about 2 pounds), peeled and chopped into 0.5” cubed

1  Cup grated Parmesan cheese

3  Tablespoons butter, diced

1  Teaspoon salt, more to taste

Black pepper, to taste

Red Pepper flakes, to taste

1.      Before: You can either bake your butternut squash in a separate Dutch oven from the rice, or you can bake it in your kitchen oven. I baked mine in my kitchen oven before I cooked the rice in my Dutch oven.

a.      If baking the squash in a kitchen oven: Preheat oven to 375F. Toss your cubed butternut squash in 2 tablespoons of olive oil. Line a large baking sheet with parchment paper and spread your tossed squash on the sheet in a single layer. Sprinkle with salt and pepper. Toss the squash halfway through the bake. Roast until squash is fork tender and the edges are caramelized. Start checking for doneness at 40 minutes. Save and set aside until you are ready to cook your rice in your Dutch oven.

2.      Preheat your Dutch oven to about 350F. Heat 2 tablespoons of olive oil in your Dutch oven. Add chopped onion and a pinch of salt. Cook and stir until the onion is turning to translucent. Add minced garlic and cook until its fragrant. Will be faster than the onions.

3.      Add 3 cups of broth and 1 cup of water to your Dutch oven. Cover and bring it to a boil, or close to a boil.

4.      Once boiling, stir in the 1.5 cup of arborio rice. Cover and bake until the rice is tender. Most of your moisture will be gone. It will look dry, but the rice will be tender and cooked through. It will take about 60 minutes. I found that I needed to add briquets to the top and the bottom of Dutch oven at about 30 minutes.

5.      Once your rice is cooked, remove the Dutch oven from heat. Remove the lid and pour in the remaining 1 cup of broth, Parmesan, and butter. Stir vigorously for 2-3 minutes until the rice is thick and creamy. If you need more liquid, add in the 0.5 cup of water. Stir in salt, lots of pepper and red pepper flakes.

6.      Stir in the roasted cubed butternut squash. Add more salt and pepper to taste.

This was a great risotto recipe! And I found I loved it even more the next day. If you choose vegetable broth, this can be a vegetarian meal.  More adaptations are found on the original recipe I found and adapted at Cookie and Kate. https://cookieandkate.com/roasted-butternut-squash-risotto/

Dutch Oven Banana Bread

Ingredients:

2 1/4 cups of flour
1 1/2 cups of brown sugar
3 teaspoons of cinnamon
1 1/2 teaspoon baking soda
A pinch of salt
6 ripe bananas
3/4 cup of softened butter
2 eggs (beaten)
1 tablespoon of vanilla (optional)

Instructions;
Whisk or mix together the dry ingredients in a bowl: flour, brown sugar, cinnamon, baking soda, salt.

Mash bananas in a separate bowl with a fork until smooth and add the butter, egg, and vanilla and stir until combined.

Add the dry ingredients to the wet, stirring until it all in and a smooth mixture.

I added a bit of oil to my dutch oven so that it wouldn't stick to the bottom, but you can use parchment paper. Put the batter in the dutch oven with the lid. I used 5-7 coals on the bottom and had 15 coals on top on the lid. You want less coals beneath the oven because you don't want the bread to burn on the bottom.
Bake for 30 minutes and then you have banana bread! Let cool and then eat.

Garlic casseROLL

Ingredients:
1 small bag of any frozen veggies
1 can of cream of chicken
1 cup milk
1 small bag of frozen potatoes
2 cups cheese
16 Rhodes dinner rolls
Butter
Garlic
Salt
Pepper
Italian seasoning
Parsley

Instructions:

1. Combine frozen veggies, milk, cheese, cream of chicken, potatoes, salt, pepper, garlic and Italian seasoning in the dutch oven. mix until everything until is even and then level it. 
2. Place dough balls on top of mixture.
3. Melt butter in a bowl and mix with parsley and garlic powder. Paint over the top of the rolls and sprinkle with parmesan cheese.

Dutch Oven Pizza

Easy Tortilla Pizza 

Ingredients

- Flour or Wheat Tortillas

- 3 Tablespoons of Tomato Sauce 

- 1 pinch of Garlic Powder

- Pepperoni 

- Salt and Ground Pepper to taste

- 1 pinch of dried oregano

- 1/2 cup of cheese (Colby-jack)

Instructions

The meal where everyone gets to cook and customize. The ingredients listed are the basics but from there add whatever each individual wants (onions, mushrooms, peppers, sausage, etc.) After you customize your pizza then place one in the dutch oven for 3-5 minutes to finish cooking. You can use a larger oven for these pizzas and do two at once or even layer the pizzas in the oven. 

Broccoli Potato Soup

For a 12 inch 6 quart dutch oven

Ingredients:

2 Large Chicken Breasts
1 Can of sliced olives
1 bag of frozen potatoes (or you can slice 2 or 3 pounds yourself)
1 bag frozen broccoli
Milk (half and half or cream cheese can also be used as a supplement to the milk)
Water
1/2 cup flour (or more or less depending on how thick you like it.)
Salt
Pepper
Butter
Bit of Red Pepper powder if you like a little bit of kick.

Instructions:

1. Slice chicken into small chunks and saute in butter. place about 20 briquettes under the oven for this step.
2. Add in all other ingredients. 1 part water 2 parts milk till you have reached desired amount. (should cover all the potatoes and broccoli and then some). Salt and pepper to taste (I usually like it a little more on the peppery side) and a dash of cayenne pepper. Make sure the flour is stirred in.
3. 10 briquettes on the bottom and 14 briquettes on top. Check at 30 minutes and make sure broccoli is soft. If you would like to make it thicker, at flour and extend cooking time. 

Roasted Poblano and White Bean Chili

(Adapted from a recipe from America's Test Kitchen)

Ingredients

5 poblano chiles, halved lengthwise, stemmed, and seeded

3 Anaheim chiles, halved lengthwise, stemmed, and seeded

2 tablespoons vegetable oil

1 (15-ounce) can corn

2 onions, diced

2 jalapeños chiles, stemmed, seeded, and diced

2 (15-ounce) cans white beans, rinsed

4 cups vegetable broth

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

Salt and pepper

1 (15-ounce) can pinto beans, rinsed

4 scallions, green parts only, sliced thin

1/4 cup minced fresh cilantro

1 tablespoon lime juice

Instructions

1. Toss poblano and Anaheim peppers in 1 tablespoon oil. Roast them (over the fire or in the broiler) with skin side toward heat sources until the skins black--about 10-15 minutes. Place chiles in a bowl and cover with plastic wrap. Let sit for 10-15 minutes. Peel skin from peppers and chop into 1/2 inch pieces. 
2. Heat 30 coals. Once coals are heated, place 16 on bottom and 14 on top of dutch oven. 
3. Warm 1 tablespoon oil in dutch oven. Once warm, add in diced onions and jalapeños and cook until soft, 5-7 minutes. 
4. Add tomato paste, garlic, cumin, coriander, salt, and pepper to the onions and jalapeños and mix. Replace lid and cook for another 2 minutes, until tomato paste starts to darken.
5. Add vegetable broth, corn, beans, and roasted peppers to the dutch oven, mix, and then close lid. Cook for 40 minutes, turning pot every 15 minutes, and stirring occasionally. 
6. Remove pot from coals and add scallions, cilantro, and lime juice before serving. 

Tips

• When handling peppers, use disposable gloves. The oil from the peppers will burn your hands, even after you have roasted them. 
• Heat up some extra coals after you've started the soup in case you need to add more. 
• This chili has a good amount of heat, so to reduce the heat do not use as many jalapeño or poblano peppers. If you would like more heat, do not remove all the seeds when preparing the peppers. 
• Serve with sour cream, tortilla chips, and lime wedges. 
• You can also roast the corn with 1 tablespoon of oil if you want and have an oven available. 

Spicy Potato Soup

Ingredients

• 1 pound ground beef
• 4 cups cubed peeled potatoes (1/2-in. cubes)
• 1 small onion, chopped
• 3 cans (8 ounces each) tomato sauce
• 4 cups water
• 2 teaspoons salt
• 1-1/2 teaspoons pepper
• 1/2 to 1 teaspoon hot pepper sauce

In a Dutch oven, brown ground beef until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce;  Let cook for 45 min - 1 hour or until the potatoes are tender and the soup has thickened.

https://www.tasteofhome.com/recipes/spicy-potato-soup/