Life as a cowboy in the Old West was tough, with few comforts. Cattle drives often kept cowboys on the trail for a month or more, and even on the ranch, they lived in simple bunkhouses with basic cooking facilities.
Long days of hard physical work in all kinds of weather meant they needed plenty of food to keep up their strength, and good meals were vital for morale. However, both on the ranch and on the trail, cooking resources were limited.
The cowboys’ secret weapon for cooking a variety of meals over a campfire was the Dutch oven. Although heavy, this versatile tool was worth bringing along on a cattle drive. While cowboys carried few personal belongings on their horses, the chuck wagon provided space for essentials like water, bedding, food, and cooking equipment, including the indispensable Dutch oven.
Cowboys always made room for at least one Dutch oven in their cooking gear because of its versatility. A Dutch oven can boil, simmer, sauté, and even bake, making it perfect for preparing hearty meals that could satisfy a dozen hungry cowboys. These classic cowboy recipes demonstrate why the Dutch oven was an essential tool on the trail.
Beans and Bacon
While on the trail, cowboys primarily depended on preserved foods that traveled well. Occasionally, they would have fresh beef from a slaughtered or dead animal or find something to hunt or forage, but most of their meals came from the supplies they carried.
Dried beans and bacon were two cowboy staples, and this classic recipe combines both.
Ingredients:
- 2.5 cups dried Navy beans
- 4oz bacon or salt pork
- 1 pinch baking soda
- 1 tbsp molasses
- 1 tsp salt
Soak the beans for at least eight hours, then drain and discard the water. Place the beans in a Dutch oven and sprinkle with baking powder. If using salt pork, rinse it thoroughly.
Add the pork or bacon to the beans, cover with cold water, bring to a boil, then simmer for an hour, skimming the surface occasionally. Drain the beans again, add enough cold water to just cover them, bring to a boil, and cook for about ten minutes until softened.
Related: How to Dry Can Beans and Rice for 20+ Years Shelf Life
Stir in the salt and molasses, coating the beans evenly. Cover with the lid and bake at 350°F in the oven or at the edge of a fire with embers on the lid for half an hour.
This is a basic recipe that uses only typical chuck wagon supplies. If they had them, cowboys often added chopped onion or bell peppers as well as other seasonings.
Trail Stew
Surprisingly, beef wasn’t a staple for cowboys; meals were more often centered around bacon or salt pork. However, not every cow made it through a drive—injured animals were sometimes shot, and their meat never went to waste.
The beef typically found its way into a simple yet hearty stew, combined with onions and root vegetables, both of which could easily withstand the rough conditions of the chuck wagon.
Ingredients:
- 2 pounds beef
- 2 pounds potatoes, diced
- 1 pound carrots, sliced
- 1-2 large onions, chopped
- 1 15 oz can chopped tomatoes (optional)
- 1 tsp salt
Begin by browning the beef in the Dutch oven with a bit of oil. Next, add the onions and sauté for a couple of minutes. Then, toss in the carrots, potatoes, salt, and tomatoes (if available).
Pour in enough cold water to cover the ingredients, place the lid on, and add embers on top. Let the stew cook at the edge of the fire for about an hour. Stir thoroughly before serving.
Chili
There were times in the history of the Old West when up to a third of cowboys were Mexican. When they came to work on US ranches they brought their recipes with them, and chili quickly became a favorite.
This simple, flavorful stew was a favorite when an injured cow had to be slaughtered on the trail, thanks to its basic ingredients and easy preparation. It’s a one-pot meal, perfect for a Dutch oven. Cowboys often tossed in any extra vegetables they could find, like corn, to enhance the dish.
Ingredients:
- 2 pounds ground beef
- 25 cups dried beans
- 1 tbsp molasses
- 1 tsp salt
- Ground, crushed or fresh chili peppers to taste
- 1-2 large onions, chopped
- 2-3 bell peppers, chopped (optional)
- 1 pound tomatoes or one 15 oz can chopped tomatoes (optional)
Soak the beans for at least eight hours, then drain and discard the water. Heat a splash of oil in the Dutch oven and brown the beef.
I used this guide to can my own ground beef, ensuring I have a reliable supply stored in my root cellar. While most people rely on their freezer for ground beef, I don’t want to risk it spoiling during an extended blackout. And in these uncertain times, daily trips to the store for ingredients aren’t something I can count on.
After browning the beef, add the onions and sauté for a minute or two. If using peppers, add them and sauté for another minute. Add the beans and enough cold water to cover. Stir in the molasses, salt, chili, and tomatoes if available. Bring to a boil, then move to the edge of the fire, cover with the lid, and place embers on top. Let it cook for an hour, stir well, and serve.
Cornbread
Cowboys initially took fresh bread on the trail, but it quickly ran out. For the rest of the journey, if they wanted something to dip in their stew, they made cornbread themselves. A Dutch oven was perfect for baking this staple.
Ingredients:
- 2 cups cornmeal
- 15 oz canned creamed corn
- 2 tsp baking powder
- 5 tsp baking soda
- 1 tbsp sugar
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tsp white vinegar)
- 2 large eggs
- 1 oz butter
Whisk the eggs in a bowl and mix in the buttermilk and corn. Stir in the remaining ingredients, leaving out the butter, until smooth. Melt the butter in the Dutch oven. Add the cornbread mixture, cover with the lid, and place it at the edge of the fire.
Pile embers on top of the lid. Rotate the Dutch oven a quarter turn every five to ten minutes to ensure even baking. The cornbread is done when a knife or toothpick inserted into the center comes out clean, typically in about 30 minutes.
Sourdough Biscuits
Sometimes, cowboys had cornmeal; other times, they received flour in their supplies. When flour was available, they’d prepare jars of sourdough starter to take along on their journey. This starter could be used not only for baking bread but also for making delicious sourdough biscuits.
Ingredients:
- 4 cups flour
- 1 cup sourdough starter
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking soda
- 1 oz shortening
Combine half the flour with the sourdough starter in a bowl, then mix in the remaining dry ingredients. Gradually add more flour until you achieve a firm dough, then divide it into balls.
Roll the dough balls in melted shortening, flatten them slightly, and place them in a Dutch oven. Allow them to rise for 20 minutes. Move the Dutch oven to the edge of the fire, cover it with embers, and turn it every five minutes to ensure even baking. The biscuits will be done in about 30 minutes.
These simple, hearty recipes require no fancy equipment or ingredients, making them perfect for keeping you energized, just as they did for Old West pioneers and homesteaders today.
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