As employees for the best outdoor company in the world (for us, of course 😉), which besides backpacks and tents also has outdoor cookware in its product range, it goes without saying that we also get out the pots and pans and conjure up a delicious recipe outdoors.

In this article, we’ll introduce you to three outdoor cooking recipes that are not only tasty, but also relatively easy to prepare – even though we have to admit that the following recipes are not dishes that you can whip up quickly from your toque during a trekking tour. Rather, they are dishes that you can prepare on camping trips with the van or on short excursions into nature.

#1 Chili con Carne (Michael)

Granted…Chili con Carne is not a fancy dish and recipes are a dime a dozen on the internet. Now there is one more 😉 Chili is a dish that tastes good to many people and which I personally always like to eat. Of course, I have not reinvented the recipe, but used an existing recipe and changed nuances. So green olives are admittedly not found in a chili. Nevertheless, I can recommend them. And everyone is of course invited to change his or her Chili the way he or she likes it best.

Ingredients (for 4 people)

  • 800 g ground beef or half and half
  • 2 medium to large onions
  • 3 cloves of garlic
  • olive oil
  • 1 bell bell pepper
  • tomato paste
  • 1 large can of chunky tomatoes
  • 1 can kidney beans
  • 1 can of corn
  • 500 ml broth
  • cayenne pepper
  • paprika powder
  • chili powder
  • salt and pepper
  • sugar

Additional ingredients (if desired)

  • 1 teaspoon cocoa
  • double espresso
  • green olives
  • chop fresh chili pepper and add to the chili (note the heat level and add little by little and taste in between)
  • Tabasco (this spiciness is not suitable for everyone, so use at your own discretion)
  • Sour cream or creme fraiche

Goes well with: Fresh baguette

Preparation/working time approx. 30 minutes
Cooking time approx. 45 minutes
Total time approx. 1 hour 15 minutes
Difficulty normal

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Go to Cooking Equipment

Preparation

Peel the onions and cut them into small cubes. Put the oil in a deep pot, let it get hot and fry the onion until golden. Add the minced meat, fry well until it is no longer red. Stir occasionally and break up the minced meat, e.g. with a spatula.

Clean the peppers, cut them into medium-sized cubes and add them to the minced meat. Add the tomato paste and fry a little. Add the chunky tomatoes, the peeled and chopped garlic and all the spices (paprika powder, chili or cayenne salt, pepper).

Important: season the chili more carefully at first and add seasoning as needed after cooking time.

Pour broth and let it boil down over medium heat for 30 – 45 minutes until the liquid has evaporated. After that, keep adding a little broth.

Just before the end of cooking time, rinse beans and corn thoroughly under running water and add to chili. Then add to the chili and cook briefly (!) for a few minutes. Then taste everything again and season if necessary. Done.

Tips

  • To make it easy to remove the skin from the garlic, simply press the clove a little with a knife or a glass.
  • If the chili is eaten a day later, it tastes even better! In addition, chili is excellent for freezing.

The following Tatonka products will help you with the preparation

#2 Bacon with beans (Tommy)

In a similar notch, but a little different, beats my colleague Tommy. When you think of his dish Bacon with Beans, many people immediately associate it with Bud Spencer and Terence Hill – the heroes of many a childhood. And as we know, this meal was mainly cooked on the prairies of the Wild West. The perfect outdoor recipe.

Ingredients (for 4 persons)

  • 250 g finely diced streaky bacon
  • 300 g cabanossi
  • 2 cans of white beans
  • 2 cans kidney beans
  • 2 cans of peeled tomatoes
  • 3 cloves of garlic
  • 2 medium to large onions
  • 250 g yogurt with 1,5 % fat content
  • thyme
  • paprika powder
  • pepper
  • chili seasoning spice mix
  • salt
  • Olive

Goes well with: Fresh baguette

Preparation/working time approx. 30 minutes
Cooking time approx. 30 minutes
Total time approx. 1 hour
Difficulty normal

Reading tip: Find 5 more delicious cooking recipes for your outdoor kitchen in part 1.

Preparation

First, chop the bacon, which has already been cut, even more so that it tastes a little finer.

Next, prepare the onions: Peel and cut into small cubes. Finely chop the garlic and chili as well. Cut the cabanossi into thin slices.

Heat oil in a large frying pan and fry bacon in it. When bacon is browned, add onions. Next, add cabanossi and fry until it gets some color. Do not over fry. Add chili and garlic to pan and fry briefly as well.

Set everything aside. Place large saucepan on burner and add a small glug of oil. Add the peeled tomatoes from the can, including the juice, to the pot and break them up a bit with a spatula.

When it simmers in the pot, add spices to taste: salt, bell pepper, paprika, thyme. Stir the whole thing well. While stirring constantly, add 1 to 2 tablespoons of tomato paste.

After a few minutes of simmering, add any amount of beans. Keep stirring.

Finally, add cabanossi, bacon and fried onions from the pan to the pot and stir everything properly. Taste in between and season if necessary.

Add yogurt and mix well. – Done!

The best way to enjoy the bean pan is with some baguette.

The following Tatonka products will help you with the preparation

#3 Mushroom risotto (Lukas)

Outdoor recipe Mushroom risotto.

After the rather rustic dishes of Tommy and me, my colleague Lukas is a bit more noble. In his mushroom risotto, a fine drop of white wine is added to the cooking pot. This recipe is also not one that is suitable for trekking tours. At an outdoor candlelight dinner with your sweetheart, however, you certainly score points.

Ingredients (for 4 people)

  • 375 g risotto rice
  • 3 spring onions
  • 1 bottle of white wine (150 ml for cooking)
  • 250 g mushrooms
  • 2 cloves of garlic
  • 4 shallots
  • 200 g parmesan
  • 1 l vegetable broth
  • pepper
  • olive oil

Goes well with: Riesling, Chardonnay or Grüner Veltliner

Preparation/working time approx. 15 minutes
Cooking time approx. 45 minutes
Total time approx. 1 hour
Difficulty normal

Preparation

Cut onions and garlic into small cubes. Wash and halve mushrooms and cut into small slices. Wash spring onions and cut into small rings. Heat water, add vegetable broth and boil briefly.

In a cold saucepan, add olive oil, onions and garlic and heat slowly over low heat.
Add risotto rice and increase heat. Brown the rice a bit. Finally, add the mushrooms and sauté them as well.

Deglaze with 150ml white wine. Add the vegetable stock to the risotto in four 250ml increments until the liquid is absorbed by the rice. Once there is no more liquid, add more vegetable broth and stir.

Just before the end, add half the spring onions and half the Parmesan and season with pepper.

Garnish with the remaining Parmesan and the remaining spring onions. – Fin!

The following Tatonka products will help you with the preparation