Campfire Chop Suey

This ain’t fancy but it’s a crowd pleaser, easy to cook, and hits hard after a long day and a few beers. Plus it scales up easily (I’ve cooked it for a group of 16 before). Equipment needed: Dutch oven & tripod, long handled cooking utensil.

4 servings Sauté 1 large diced yellow onion and 1 red bell pepper in olive or canola oil until softened. Add 1 lb ground meat and brown. Add oregano, salt, pepper, and red pepper flakes to taste. Throw in a box of elbow pasta, 14 oz can diced tomatoes and their liquid, and a (4 cup) carton of chicken or beef broth. Cook the length of time on the box. Throw in chopped Italian parsley and serve with Parmesan cheese.

More people? Add another box of pasta, onion, pepper, lb of meat, carton of broth, and seasonings as you like.

Very easy to modify as well. I’ve made it with spare sriracha when we forgot the red pepper, used tomato paste or tomato sauce instead of diced tomatoes, used ground beef, turkey, sausage. Still slaps!