Camp Stew *Kent Trolson 2 lbs. Stew Meat 1/2 head cabbage 4-5 med. potatoes cubed 1 package baby carrots 1 large onion (quarter & slice) l green bell pepper 1 red bell pepper 1 c mushrooms, sliced 1 c. water 1 beef bullion cube 2 Tbsp Oil Heat Dutch Oven over 8-10 coals. Season meat with seasoned salt, pepper & garlic powder. Brown stew meat in 2 Tbsp oil, Mix bullion cube in water and add to stew meat. Add potatoes and stir, cook for 15 min. Add onion and stir, cook for 15 min. Slice bell peppers, and add, stir and cook for 15 min. Add mushrooms, stir and cook for 15 min. Top with cabbage and cook until tender. Reduce cooking times if potatoes begin to get mushy. Cook with 8-10 coals on bottom and 10-12 on top turning oven every time you stir and add ingredient. Corn Chowder *Kim Jewett 2 slices of bacon 1/4 c. chopped onion 2 medium potatoes, cubed 2 c. corn 1/2 c. chopped celery 1/4 tsp. pepper 2 c. chicken broth 2 tbsp. flour 2 c. milk In a Dutch Oven fry bacon until crisp. Crumble, set aside, and reserve drippings. Cook onions in drippings until soft. Add potatoes, corn, celery, pepper and 1 1/2 c. broth. Bring to boil, reduce heat. Cover and simmer 15-20 minutes. Blend flour with remaining broth, add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat and add milk. Heat thoroughly but do not boil. Top with bacon. Cowboy Chili 1 lb ground beef 1 onion chopped 16 oz. can stewed tomatoes 11 ½ oz. can Hot V-8 juice 2 15 oz. cans pinto beans drained and rinsed ¼ - ½ cup of water ¼ tsp. cayenne pepper 1 tbsp. chili powder Crumble ground beef in bottom of Dutch oven and add onion. Brown and then add remaining ingredients and cook at 350 for 30 minutes and then simmer for 30 minutes more. Hearty Beef Stew *Charlotte Shaffer 2 lbs. stewing beef cubed 5 medium carrots sliced 1 large onion cut in chunks 3 ribs celery sliced 22 oz. can stewed tomatoes ½ tsp. ground cloves 2 bay leaves ¼ tsp. salt ¼ tsp. pepper Combine all ingredients in a Dutch oven and cook at 330 for 1 hour or until done. LaVell Edwards Stew *Allison Graham 1 1/2 lb. beef stew meat, cubed 5 medium potatoes, cubed 3 c. cubed carrots 2 cans cream of chicken or mushroom soup 1 envelope Lipton onion soup mix 2 c. water 1/4 t. pepper Put ingredients in Dutch Oven, cook 5-6 hours @ 300 for 3 hours 12 coals top 8 on bottom. Super Easy Chili 1 lb Ground Beef 1 lb Mild Sausage 1 1/2 Cup Chopped Onion 4 Cloves Garlic finely chopped 5 Cups Thick Salsa 2 Cans Diced Green Chiles 4 (16 oz) Can Beans * 3 tsp Chili Powder 1 tsp Ground Cumin 1 tsp Crushed Red pepper Cook Beef, Sausage, onion, and Garlic together until meat is browned. Add remaining ingredients. Heat to a boil (apx 20 coals), then lower heat to low (apx 8 coals) Cook over low for 20-30 minutes Taco Soup *Cindi Barton 4 - 14 oz cans of stewed tomatoes-chopped 2 - 16 oz cans of kidney Beans (undrained) 1 - 16 oz can of tomato sauce 1 lb. ground beef (browned) 1/2 cup chopped onion (optional) 3 cups water 1/2 pkg of taco seasoning Put everything in a Dutch oven and simmer for 15 min. 15 coals on bottom. (350 degrees) Suggested topping for the soup: corn chips, shredded cheese and sour cream. Venison or Beef Stew 1 ½ lbs. venison or beef cubes 2 tbs. canola oil 1 medium onion chopped 4 medium carrots peeled and cut into 1-inch pieces 1 rib celery cut into 1-inch pieces 4 medium potatoes, peeled and quartered 12 oz. can whole tomatoes undrained 10 ½ oz. can beef broth 1 Tbsp Worcestershire sauce 1 Tbsp parsley flakes 1 bay leaf !/4 tsp. salt ¼ tsp Pepper 2 Tbsp quick-cooking tapioca Brown meat in Dutch oven and all remaining ingredients. Mix well and cook at 350 for one hour or until done.