This recipe is for a 'Lodge Camp Dutch Oven 12"/6 qt.'. I usually use a 'Lodge 12" Aluminum Foil Dutch Oven Liner' to make cleanup easier.

• 1 Pound of smoked meat, cut into cubes
  • Smoked Brisket
  • Smoked Corned Beef
• 1 Pound of ground meat, fried with seasoning
  • Ground brisket chuck
  • Ground beef, pork, & veal
• ½ Pound thick cut bacon, fried, and cut into small pieces
• 2 × medium green bell pepper diced
• 1 × clove garlic minced
• 1 × 46 fl oz can tomato sauce
• 1 ×
• 1 ×
• 1 ×
• 1 ×
• 1 ×
• 1 ×
• 1 ×

• Add all ingredients into a steam table pan and mix well
• Bring to a boil and transfer to the Dutch Oven
• Smoke and stir every 20 minutes, at 225°F (super smoke), for 2 hours

While I really like using a smoker, this can also be done in an oven or on a grill.