CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-10-09
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- Ground Beef — 2 lbs browned
- Mushrooms — 8 oz
- Tomato Sauce — small can
- Salmon — 15 oz can or fresh
- Whole Green Chilies — 6 oz
- Tomatos — chunks 14 oz
- Oysters — 8 oz
- Sugar — cane or white 1/2 cup
- Sugar – Brown, 1/2 cup
- Onions- diced, 1/2 onion
- Kidney Beans – 1 can
- Salt – 1/2 tablespoon
- Hot Mustard Powder – 1/2 tablespoon
- Chili Powder – 1/4 cup
- Cayanne Pepper – 1/4 teaspoon
Instructions
Brown the ground beef. Mix the ingredients and season to taste.
CROCK POT on LOW for 8-24 hours depending on how long you can fight off the urges to nibble during the aroma's enticement.
I found it really good out of the crock pot, and even better after sitting 24 hours (allows the flavors to really mix).
I designed this recipe in 1984, Sarpy County Nebraska ….
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