Spray a cold cast iron Dutch oven with cooking spray and arrange your beef and sausage crumble in the bottom. Sprinkle the meat with cloves and cinnamon. Next add diced onion, bouillon powder and pasta. Spoon the diced tomatoes into your pot, add beans, and pour the cola on top. Cover and place the pot in hot coals for 50 to 60 minutes. Stir and continue to cook, covered, until the onion and pasta are tender.
When finished, add salt and pepper to taste. Don't forget to pass the hot sauce.
- 2 slices bacon, chopped into small pieces
- 2 pounds boneless, skinless chicken breast
- 1 packet dry mushroom soup mix
- 4 cups diced root vegetables such as potato, yam, carrot, parsnip, onion, turnip and rutabaga
- 2 cans condensed, low-sodium cream of mushroom soup
- 1 soup can water
Spray a cold cast iron Dutch oven with cooking spray, and scatter bacon on the bottom in an even layer. Cut chicken into bite size pieces and put it in a clean bag with the soup mix. Shake to coat all the pieces. Cover the bacon layer with your marinated chicken, discard the bag and arrange your root vegetables over the chicken. Spoon the mushroom soup evenly over your vegetables and pour a can of water over the top. Cover your Dutch oven and nestle it in hot coals for 50 to 60 minutes. Check for doneness every 30 minutes until it's done. Continue to stir, and add water if needed.
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