Troop 500 B.S.A.

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Mark Rayfield's Texas Cowboy Beans

Beans

Ingredients

  • 2 lbs hamburger meat
  • 1 lb HEB hot breakfast sausage
  • 1 can Ranch Style Beans with jalapenos
  • 1 can HEB Borracho beans made with Shiner
  • 1 can HEB spicy Charro beans
  • 1 large container HEB hot fresh pico de gallo
  • 1 can Rotel or HEB original diced tomatoes and green chiles
  • 1/2 yellow onion (diced/chopped)
  • 1 bundle green onions (diced/chopped)
  • 1/2 yellow bell pepper (diced/chopped)
  • 1/2 orange bell pepper (diced/chopped)
  • 1/2 red bell pepper (diced/chopped)
  • Chili Powder 2 TBL spoons (or to taste)
  • Cumin/Comino 2 TBL spoons (or to taste)
  • 1/3 cup Whataburger Spicy Ketchup (or to taste)
  • 1/3 cup BBQ sauce (or to taste)

    =============================================

    Brown hamburger and breakfast sausage; drain grease
    Add pico de gallo, diced tomatoes/green chiles, bell pepper, onions; stir in
    Add Ranch Style Beans with jalapenos (do not drain juice); stir in
    Add Borracho Beans with jalapenos (drain juice); stir in
    Add Charro Beans with jalapenos (drain juice); stir in
    Add Chili Powder and Cumin; stir in
    Heat/stir/simmer until bubbling—serve and enjoy
    THIS AMOUNT SERVES APPROXIMATELY 10 PERSONS EASILY

    • Chili Verde Roberto

    ChileVerde style=

    Ingredients

  • Salad Oil
  • 1.5 pounds of beef stew meat
  • 1.5 pounds of cubed lean pork
  • 3 cloves garlic, crushed
  • 1 green bell pepper, seeded and chopped
  • 2 (29-ounce) cans tomatoes
  • 2 (4-ounce) cans chopped green chillies
  • 1/2 cup chopped parsley
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin seed
  • 1/4 cup lemon juice
  • 3/4 cup beef brothSalt to taste. =============================================

    In a large Dutch oven, heat oil and brown beef and pork. Add garlic and green pepper ands sauté until pepper is soft. Add tomatoes, breaking up with spoon, and their liquid. Stir in remaining ingredients and cook, covered, over low heat for at least 2 hours, stiffing occasionally. Remove cover and simmer for about 45 minutes or until mixture is thick. Serve as thick soup with warm tortillas or use to smother burritos.

    • Cowboy Stew

    stew

    Ingredients

  • 1 lb. ground beef
  • 1 onion
  • 3 potatoes
  • 1 can green beans (about 15 oz.)
  • 1 can baked beans (about 15 oz.)
  • 1 can black beans (about 15 oz.)
  • 1 can tomato soup (about 15 oz.)
  • 1 can corn (about 15 oz.)
  • 1 can diced tomatoes (about 15 oz.)
  • 1 tsp Chili powder
  • 1 tsp cayenne pepper
  • 1 bay leaf
  • Salt and pepper =============================================

    Cut potatoes into 1 inch cubes.
    Dice onion.
    Preheat dutch oven to 350 degrees with all coals underneath.
    Brown ground beef and onion.
    Add potatoes and all cans, undrained.
    Add spices (more or less if you like bland or spicy)
    Cook until potatoes are soft (about 45 minutes
    Serves about 8. Since this is ‘stewing’ rather than ‘baking’ all coals are underneath and you should stir every 5 minutes or so.

    • Dutch Oven Enchiladas

    enchiladas

    Ingredients

  • 16 corn tortillas
  • 3 large chicken breasts, shredded
  • 3-4 cups spinach (or kale, chard, greens)
  • 1 pkg Neufchatel cheese [similar to cream cheese] (softened)
  • 1 can diced green chiles
  • 1 28oz can green chile enchilada sauce
  • 1/2 cup shredded cheese
  • 1 large zip-loc bag
  • 1 12-inch dutch oven =============================================

    At Home Steps: Cook your chicken so it can be shredded. Set the shredded chicken aside.
    Place a pan on medium-low heat. Add the shredded chicken, Neufchatel cheese, spinach (chard, kale, or other veggies), and diced green chiles to a pan.
    Cook on medium-low heat until all of the cheese is melted and the spinach is wilted, usually 5-7 minutes. Let the mixture cool. (Tip: add the cheese in small chunks). Once mixture is cool, put it in a gallon-size zip-loc bag.
    =============================================

    At the Campsite Steps: Light enough coals to heat your dutch oven to approximately 350 degrees. We use a 12-inch dutch oven and use about 14 coals on top and 10 on bottom, give or take. Heat the dutch oven on the bottom coals for a few seconds and then pour some enchilada sauce straight from the can into the bottom of the oven. Place a layer of tortillas at the bottom of the pan, overlapping them as needed. Spread a layer of your chicken and spinach mixture on the first layer of tortillas. Repeat this step twice to have more tortillas in the “casserole” or do this step once to have a more creamy version. Cover the enchiladas with a layer of tortillas and pour the remaining sauce into the dutch oven. Sprinkle the shredded cheese on top. Place the lid on the Dutch oven, add the coals on top, and cook for about 20 – 25 minutes, or until cheese is melted. For best results, turn your Dutch oven 1/4 turn every 5-7 minutes for more even cooking. Use your spatula to serve the enchiladas.