5 Fall/Winter Dutch Oven Recipes

Ingredients:

• 2 lbs ground beef (or wild game, chunk meat, etc.)
• 1 large yellow onion, chopped
• 2 10 oz. cans Rotel (we used chunky), drained
• 1 Rotel can water
• 1 15 oz. can tomato sauce
• 1 16 oz. can kidney beans, drained (or your bean choice)
• Green Chile Chipotle Relish (available at https://kentrollins.com/shop-1) or 3-4 chipotle peppers in adobo sauce, chopped or to taste
• ^1/3 cup of chili powder
• ^1/2 tsp cumin
• 2 tsp oregano powder
• 2 tsp paprika or smoked paprika
• 2 tsp salt
• 3 tsp minced garlic

Preparation:

1. In a large pot or 12″ Dutch oven, brown the hamburger (or other ground meat) over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to the brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.

Ingredients:

• 2 tbsp vegetable oil
• 2 lbs stew beef or lamb, cut into 1-inch pieces
• 2 cups chopped oinions
• ^1/2 tsp salt
• ^1/4 tsp pepper
• 1 (15-ounce) can beef broth
• 1 cup dark beer
• 1 lb potatoes, sliced and quartered
• 3 carrots, cut into ^1/2 inch pieces
• 2 tbsp cornstarch
• 3 tbsp water
• Parsley

Preparation:

In a large stockpot, heat oil over medium heat. Add beef and onions and brown evenly, stirring occasionally. Pour off drippings. Return beef mixture to pot and season with salt and pepper. Stir in broth and beer. Bring to a slow rolling boil. Reduce heat to low, cover, and let simmer for 1 hour. Add potatoes and carrots. Bring to a boil and reduce heat to low. Allow to cook for 20-30 minutes until beef and vegetables are tender. Combine cornstarch with water and add to pot. Bring to a boil and cook until thickened. Garnish with chopped parsley. Makes 8-10 servings.

Cooking variations: You can make this stew in a 12-inch Dutch oven using 9 coals on the bottom and 15 coals on top. Or, after browning the meat, place all ingredients in a slow cooker and cook on low for 4-5 hours.

Ingredients:

• 2 pounds ground beef
• 1 large yellow onion, chopped
• 1 tbsp smoked paprika
• 1 to 1^1/2 tbsp Red River Ranch Original Seasoning (available at https://kentrollins.com/shop-1) or salt and pepper to taste
• 3 cloves garlic, minced
• 1 15 oz can stewed tomatoes
• 1 14.5 oz can diced tomatoes, undrained
• 1 6 oz can tomato paste
• 1 10 oz can RoTel diced tomatoes and green chilis
• ^1/2 cup water
• 1 cup chicken broth
• 2 tbsp soy sauce
• 2 bay leaves
• 1 Hatch green chili, roasted and peeled, or 1 (4 oz) can diced green chilis
• 2 cups dry large elbow macaroni

Preparation:

1. Crumble the beef into a large cast iron skillet and cook over medium-high heat. When the meat begins to brown, stir in the onion. Continue cooking until the meat has browned.
2. Drain any excess fat off the beef and place in a 12-inch Dutch over or stew pot over medium heat. Stir in the smoked paprika, Red River Ranch Original Seasoning (or salt and pepper to taste), garlic cloves, stewed tomatoes, diced tomatoes, tomato paste, RoTel, water, chicken broth, soy sauce, bay leaves, and green chili. Cover and reduce to a simmer for 20 minutes.
3. Stir in the macaroni and continue to simmer, covered, stirring occasionally until the pasta is tender (about 20 minutes). Be careful not to overcook the noodles.
4. Remove and discard the bay leaves. Serve warm.

• 1 cup cottage cheese
• ^1/2 cup cream cheese, softened
• ^1/2 cup mayonnaise
• ^1/2 cup chopped onion
• ^1/2 cup chopped green bell pepper
• ^1/4 cup minced parsley
• 2 tbsp margarine
• ^1/3 cup unbleached all-purpose flour
• ^1/2 cup milk
• 1 can (10^1/2 oz) low-salt chicken broth
• ^1/2 tsp poultry seasoning
• ^1/4 tsp salt
• ^1/4 tsp pepper
• dash garlic powder
• 8 to 10 uncooked lasagna noodles
• 3 cups diced cooked chicken breast
• ^1/2 cup dry bread crumbs
• 2 tbsp chopped parsley
• ^1/4 tsp paprika

Combine cottage cheese, cream cheese, and mayonnaise, and beat well. Stir in onion, bell pepper, and ^1/4 cup parsley; set aside.

Melt margarine and add flour, cooking 1 minute, stirring constantly. Add milk and chicken broth. Bring to a boil and and cook 3 minutes until thickened, stirring constantly. Stir in poultry seasoning, salt, pepper, and garlic powder. Set sauce aside.

Arrange four noodles in bottom of a 12″ Dutch oven or 9″ x 12″ casserole dish and top with half of the cottage cheese mixture, half of the chicken, and half of the white sauce. Repeat layers, ending with the sauce.

Combine bread crumbs, 2 tablespoons parsley, and paprika; sprinkle over casserole.

Bake in Dutch oven for 30 minutes or in 350^o conventional oven 30 minutes.

Yield: 6 to 8 servings

• 1 lb chicken, cubed
• 1 lb andouille sausage, sliced
• 1 medium onion, chopped
• Salt and pepper, to taste
• 4 cups chicken broth or water
• 2 cups uncooked rice
• 1 tsp red pepper flakes

In Dutch oven over 16 coals, or over medium-high heat, brown chicken and sausage for 15 minutes or until chicken juice runs clear. Add onion, salt, and pepper and sauté for 5 minutes. Add chicken broth, rice, and red pepper; stir until well mixed. Remove 6 coals from under the oven (or turn heat down), cover, and cook for 30 minutes. Stir and check to see if rice is cooked – broth should be completely absorbed. If not, cover and check about every 5 minutes until rice is cooked.

Serves 8-10

Note: This is a basic recipe to build upon. You can add any other seasoning, celery, bell pepper, or meat you desire. Most folks add shrimp or other seafood instead of chicken.