I suppose you could do this in a Dutch oven over the fire, but I haven't tried that yet; I'll test it out when I visit my family back home, and we cook dinner in the big cast-iron beast on the fire pit!
For now, however, the slow-cooker will stand in as a modern version of gleaming red embers to cook this hearty dinner. I suggest serving it with a chopped salad and perhaps a slab of hot bread!
I was trying to make something very filling for the husband, and it turns out this dinner did the trick - it fills a crock pot of about 4 quarts, and we more or less lived off of it for several days, in various re-imaginings of the leftovers!
Serves two for a very long time or a family for one night.
2 thinly sliced potatoes (peeled if you wish)
1 pound cooked ground beef, pork, or turkey with taco seasoning and, if you wish, chopped chile
Sauteed onion and garlic cloves
One quart diced tomatoes & french-fry cut carrots, boiled for 5 minutes (boiling optional)
1 c pinto beans, boiled in water with salt and 1 bay leaf for 1.5 to 2 hours until softened
Grease the crock. Beginning with the potatoes, thinly layer these ingredients repeatedly until they are all used up. Cook for at least 3 hours on high; after 2.5 hours, remove the lid and top with cubed cheese (cheddar, jack, or a mixture). You can turn it to Low and let it sit all day, if you prefer. Serve steaming and beautiful straight from the crockpot, with hot pepper sauce on the side.
Coming up - a fabulous use for leftovers this may leave!