Easy Camp Soup (Spicy Chicken)

 The nice thing about this recipe is that all the ingredients are safe to eat before cooking (although you should definitely cook/heat it if you want it to taste good).

Ingredients:
3 cans of canned chicken
Chicken Broth (20-30 ounces)
3 cans of beans of your choice (I used a can of white bean, black bean, and kidney bean)
1 can pickled jalapenos
1 can pickled serrano peppers (get the type that also has carrots in it)
1 diced onion
3 corns/little slices of a garlic clove (or use a few table spoons of the canned/diced garlic)
1 tablespoon cumin
a generous amount of shredded mexican blend cheese
1 bag of tortilla chips
A small amount of oil

Cooking
First put a small amount of oil in the bottom of your dutch oven and add the onion and garlic
After 10 minutes or so (lid off you have been occasionally stirring it) THEN add the chicken broth.
Let it heat up, with the lid on.
After about 10 minutes add all the other ingredients except the cheese (depending on the size of your canned peppers cut them into smaller pieces first)
Let it cook for another 15-20 minutes, if you feel like its too soupy then leave the lid off to boil out some of the broth.

Add cheese for a final 3 minutes

Its ready to serve!

note... I forgot to take a picture of when I made it, but it should come out looking like this:

Zuppa Toscana

Modified from https://www.gimmesomeoven.com/zuppa-toscana-a-la-olive-garden/ 

Ingredients: 

1 pound ground Italian sausage (mild or spicy)

-1 tablespoon of butter/vegetable oil (might need, might not)

3 garlic cloves, minced

1 medium white onion, peeled and diced

1.5 pounds Yukon Gold potatoes, diced

5 to 6 cups chicken stock

2 to 3 cups chopped fresh kale

1 cup heavy whipping cream

fine sea salt and freshly-ground black pepper

6 pieces bacon, cooked and crumbled (I just cut it into ½ in squares/strips)

Outside of class prep time: ~30 minutes

Cook time: 1 hour

Before Class: (you can also try to do these steps in the dutch oven but I found it easier to do it beforehand)

1.  Cook sausage in a large pan over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later, and discarding the excess grease.  (this is what the recipe calls for, I didn’t have enough grease left over so I added a tablespoon of vegetable oil for the next step and it worked just fine)  Set aside.

2. Add onions to the pan (with the grease/oil), and sauté for 5 minutes, stirring occasionally.  Add garlic, and sauté for 1 minute, stirring occasionally. Set aside.

In Class:

1. Add prepped ingredients (sausage, unions, garlic), potatoes, and chicken stock to the dutch oven. Let it cook until the potatoes are tender. 

2. Stir in the kale and cream, and let simmer for an additional 5-10 minutes. Season with salt and pepper to taste. 

3. Mix the bacon in right before taking off heat. Enjoy!

Korean Army Stew

 

Ingredients:

-1 can Spam

-2 packs of 16oz of beef broth

-1 pack of little sausages 

-1/2 onion

-3 Green Onions

- 1 package of soft Tofu

- 1 large package of Enoki Mushrooms

-2-3 packages of ramen noodles

-2 slices of american cheese

Sauce: (Change measurements on desired taste and spiciness) 

-6 Garlic

-1 1/2 Tablespoon Soy Sauce

-1 Tablespoon Red pepper paste

-1 Tablespoon Red pepper flakes 

Instructions:

1. Cut up all the ingredients how you'd like and combine the sauce ingredients in a separate bowl. 

2. After prepping coals under your dutch oven roast the onions in the sauce till softened

3. Add in the broth and the rest of the ingredients except the ramen and cheese and bring to a boil.

4. After boiling for about 20 minutes add in 2 or 3 ramen noodle packages and put two slices of american cheese on top, and let it boil for another 3 minutes.

5. Stir ingredients together and enjoy!

Chicken and Dumplings

 Ingredients

• 3 lbs chicken thighs (boneless and skinless) cubed (I used thighs, because breasts can end up really chalky tasting if they’re boiled).
• 1 tbs vegetable oil
• 2 tbs butter
• 1 medium yellow onion – finely diced
• 2/3 cup carrots – finely diced
• 2/3 cup celery – finely diced
• 1 tsp thyme
• 1 tsp sea salt
• 1 tsp pepper
• 32 oz chicken broth
• 1 can cream of chicken soup
• 2 cans biscuits (the cheap Pillsbury Buttermilk Biscuits. Whatever you do, don’t get the fancy layered kind, cheaper is better here)
• 1 1/2 cup milk

Home Prep:

1. Cut chicken thighs into 1/2″ cubes, put in large Ziploc and freeze.
2. Finely dice the celery, carrots and onion. Throw into large Ziploc and freeze.
3. Throw the salt, pepper and thyme into a single Ziploc.

Directions:

Before you get started, make sure you’ve taken out your ingredients and given them time to thaw.

Set up your dutch oven for frying. Twelve charcoal briquettes underneath (if you’re using charcoal) should do the trick.

Put your vegetable oil in the dutch oven and let it heat until it shimmers or a drop of water sizzles and pops when you drop it in.

Toss in your cubed chicken thighs and brown on all sides. Once browned, take out and set aside (it doesn’t need to be fully cooked). Make sure you also take out all the liquid with it. (I cooked the chicken at home so it took less time) 

Melt your butter in the bottom of your dutch oven, then throw in your onion, celery and carrot mix. Cook until the carrots start to become translucent and the veggies start to become soft. About 5 minutes. (This part took so much longer than it said, maybe also start this process at home?)

Add your chicken back in along with the drippings, your chicken broth, thyme, salt and pepper and simmer uncovered for 20 minutes.

While that’s simmering, open up your canned biscuits and cut them into quarters.

Once you’ve let it simmer for 20 minutes, add the milk, quartered biscuits and cream of chicken. Cover and simmer for another 30 minutes.

About ten minutes through this simmer, take the lid off your dutch oven. Your dumplings will be floating on top and likely stuck together. Break them up and stir them back in with your wooden spoon. Be sure to cover your dutch oven back up.

Beef Chili

 Beef Chili 

Directions: 

1. Cook beef in your dutch oven until the meat is no longer pink (about 5-7 minutes). Drain excess fluid. 

2. Stir in the remaining ingredients and bring to a boil. Let it simmer for about 45 minutes while stirring occasionally. 

Ingredients: 

- 3 pounds of ground beef                                                    - 1/2 cup packed brown sugar

- 2 cans of diced tomatoes                                                     - 5 fresh banana peppers, seeded and sliced

- 3 cans of black beans                                                         - 2 tablespoons chili powder

- 2 large onions (diced)                                                        - 2 teaspoons ground mustard

- 2 cans of tomato sauce                                                        - 1 teaspoon dried oregano, thyme, and sage

- 2/3 cup of hickory-flavored barbecue sauce                        - 1/2 teaspoon cayenne pepper

- 1-1/2 cups of water                                                             - 1/2 teaspoon red pepper flakes

- 2 garlic cloves, minced

8 Can Soup

 

8 Can Soup

This recipe is a super quick and super easy dump and wait recipe. It also makes for quick cleanup because you really are just heating everything up together. This has a slight kick to it that would be great with tortilla chips or bread!

 

1 15 oz can Black Beans (drain as best you can)

1 15 oz can Pinto Beans (drain as best you can)

1 14.5 oz can Petite Diced Tomatoes

1 15 oz can Sweet Corn (drained as best you can)

1 12.5 oz can Chicken Breast (drained as best you can)

1 10 oz can Green Enchilada Sauce

1 14 oz can Chicken Broth

1 Packet Taco Seasoning (any kind)

 

To cook you really own need briquettes on the bottom, I used 12-14 on the bottom, and stirred every 10-15 minutes, until warmed. Don’t forget your ladle and your can opener! Enjoy!

Tortellini Sausage Soup

Ingredients:

- 16 ounce Jimmy Dean sausage (or any other sausage you like)
- 1 onion, diced
- 4 cloves garlic, pressed or minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 cup apple cider
- 1/2 cup water
- 2 (15-ounce) cans chicken broth
- 1 cup sliced carrots
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons dried parsley
- 1 (8-10 ounce) package cheese tortellini
- Parmesan cheese

Instructions:

Start cooking the sausage either in the dutch oven or on stove top. Add garlic and onions, cook until sausage and onions are cooked.

Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, parsley, and basil. Put lid on and simmer 1/2 hour. Add tortellini and cook until tender. Use freshly grated Parmesan cheese on top.

A few tips: You don't have to use apple cider, I used apple-pineapple juice last time I made it. Other similar drinks should be fine to use as well. This probably took me 45 minutes to cook, but you're basically just heating everything up, so as long as it's hot and the pasta is cooked you're good to go.

Creamy White Chicken Chili

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 cup sour cream

½ cup heavy whipping cream

Directions

Heat olive oil in dutch oven over 17 coals; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Continue to boil for 30 mins until flavors have blended, stirring about every 5 mins.

Remove chili from heat; stir in sour cream and whipping cream until incorporated and enjoy!

Tomato-Basil Parmesan Soup

by Brian Hill

Use a 6 quart, 12" Dutch oven.

Ingredients:
  24-28 oz of canned diced tomatoes with juice
  1/2 cup finely diced celery
  1/2 cup finely diced carrots
  4 cups vegetable or chicken broth
  1/2 cup finely diced onions
  1 bay leaf
  1 tsp dried oregano or 1 Tbsp fresh oregano
  1 Tbsp dried basil leaves or 1/4 cup fresh basil
  1/4 cup butter
  1/4 cup flour
  1 cup Parmesan cheese
  1 quart milk
  1 tsp salt
  1/4 tsp black pepper

Instructions:
  1. Pre-cook celery, carrots, and onions in broth for 20 minutes until vegetable are fully cooked.
  2. In warming Dutch oven, melt butter and add flour mixing to form a crumbly roux.
  3. Add cooked vegetables and broth, tomatoes, and all herbs and spices.  Smash tomatoes and bring to a light simmering boil.
  4. Add milk and stir often to keep the soup from sticking, melt the roux, and thicken the soup (About 20 minutes).
  5.  When soup is thickened and nearly ready to boil, remove from heat and add Parmesan cheese.

You could also run the soup through a blender or food processor for a smooth soup.

Will be especially good if cooked with double cheese grilled cheese sandwiches cooked on a cast iron skillet over your coals.

For a demo of this dish, watch this YouTube video:

https://youtu.be/14QWWNOxW3Y

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

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!

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!

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

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/

Beef Stes

Ingredients:
1 small beef roast (cut into chunks and browned)
Lawry’s seasoning salt
Beef broth or beef bouillon with water
3-4 carrots, sliced
4-5 stalks of celery, sliced
1 onion, chopped
2 Tbsp of barley
1 lb. of red potatoes cubed
1 package of peas
A little bit of cornstarch for thickening
½ to ¾ cup of water
1 tsp of sugar
1 ½ to 2 Tbsp Worcestershire sauce

Instructions:

Brown the beef roast with a little bit of lawry's seasoning salt, add beef broth or bouillon and water and let it simmer. 

Par boil the carrots, celery, and onion. 

Add the potatoes and barley. 

Mix all ingredients together and thicken with cornstarch, water, sugar, Worcestershire sauce. 

Stir well and simmer until tender. Don’t overcook or use too much heat. 

Smoky Dave’s Vegetarian Chili

This is a really simple recipe that has very little prep.

Ingredients:
1 onion (diced) - type doesn’t really matter but white is preferable
1 pkg. Taco seasoning
1 pkg. Ranch Dressing mix
2 16oz cans stewed tomatoes
1 16oz can Chili beans
1 16oz can corn, drained
1 16oz can pinto beans, drained and rinsed
1 16oz can tomato sauce
Some butter for the oven and browning onions

Preheat dutch oven, line with butter to insure easy cleanup. You want to have this simmering, so I used 18 coals on the bottom and 8 on the top. Start by browning the onions with a pad of butter, and then add the rest of the ingredients. Stir mixture together, and then let simmer until the chili is hot throughout. (I let it go for about 12-15 minutes, but make sure that it doesn’t lose too much fluid) This is best served with cornbread and a little cheese and sour cream on top.
Also, If you want to add meat I would suggest 1 lb. of ground turkey, browning it at the beginning with the onions.

Zuppa Toscana

Ingredients:

½ lb ground Italian sausage

1 tsp crushed red pepper

1 small diced white onion

3 Tbs bacon pieces

1 ¼ tsp garlic puree

6 cups water

3 cubes chicken bouillon

2/3 cup heavy cream

2 sliced russet potatoes

Directions:

1.       Sauté sausage and red pepper in a large pot.  Drain fat.  Move sausage mixture to a small bowl, set aside.

2.       In the same pan, sauté bacon, onions, and garlic for about 15 min.

3.       Add bullion and water to pan.  Cook until boiling.

4.       Add potatoes and cook about half an hour.

5.       Add cream and cook until heated.

6.       Stir in sausage. 

7.       Garnish with kale if desired.  Serve.