2 lb ground beef
4 tbs water
1 tbs oil
2 tsp each of salt, sugar, Worcestershire Sauce, cocoa, ground cumin, oregano
1/2 tbs Tabasco sauce
1 large onion chopped
1-1/2 tbs chili powder
2 cans kidney beans
3 c canned tomatoes

Brown ground beef in oil. Add onion and cook until it turns clear. Add remaining ingredients except kidney beans and simmer 1 hour covered using 8 coals underneath and 4 coals on top. Add kidney beans and cook 1 additional hour uncovered take the coals from the top and put them underneath.

Take dutch oven off the heat, put the lid back on and let it sit until its cool for a couple of hours. Once dutch oven is completely cooled place as is in a cooler of ice over night. The next day put the dutch oven on a bed of 6 to 8 hot coals for 45 minutes to an hour until its hot and ready to serve.

Tags: camping recipe, dutch oven, dutch oven cooking

2 lb. Stew meat
3 large onions
Potatoes
Corn
Carrots
Peas
Cauliflower
2 Beef bouillon cubes
Mushrooms
Seasonings
Cornstarch
Water

Cut meat into pieces of eating size, Cut onion into quarters, Cut vegetables and potatoes into desired size for eating. Put 1/4 inch of oil in Dutch oven and place on coals. When oil is hot, add meat and onions. Cook until meat is browned. Remove pot from fire and drain off excess oil. Add all vegetables, potatoes, and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough warm water to cover vegetables. Cover and place pot on coals. Put 10 coals on top. Cook until vegetables are tender. When vegetables are tender, add corn starch to thicken water mixture.
 

Tags: camping recipe, dutch oven, dutch oven cooking