a general category — cowboy food

common attributes

Food cooked in a 📔chuckwagon sometimes has some common attributes that really appeal to me:

hearty and filling, since cowboys do hard work for an extended time
it works well in a camp cooking context
- it's often a one pot recipe
- it tends to use slow-cooking as a method
it's easy to soak beans all day long, since they do their herding during the day, and cook at night once they setup camp

regional variations

Note that cowboys (or 📔nomadic herders, or just 📔herders more generally) existed in many other places than just the American West, and so this type of cuisine has many regional variations:

cattle herding
- 📔cowboy — American "Frontier" (ick)
- 📔vaquero in Mexico and Spain
- 📔charro in Mexico
📔reindeer herding
- 📔Sámi people in 📔Fennoscandia (the Scandinavian and Kola peninsulas together)
- 📔Evanki people in North Asia: the Russian North and Mongolia
- 📔Dukha people in Mongolia

Wikipedia articles that cover different types of mobile kitchens:

📔chuckwagon
📔field kitchen
📔outdoor cooking
~~📔mobile kitchen~~ redirects to 'mobile catering', which is really not the article that I'm looking for

There should be a LOT more information about these cultures historically, no? It seems to me that this is a serious issue with recentism. 📔Hunter-gatherers (who were nomadic) were the only form of society in the beginning, and they existed for millions of years. The second main form of society was nomadic 📔pastoralism, which lasted for thousands of years.

specific dishes

Slow-cooked stews:

Chili
Goulash — Hungary.
Frijoles charros — Mexico. Pinto beans with bacon and chiles.
Cowboy beans — Southwestern United States.
Son-of-a-bitch stew

Other:

Texas caviar — Texas. Bean salad in a vinaigrette dressing.
Discada — Mexico and Southwestern United States. Mixed meat.
Älplermagronen — Switzerland.
Shrikhand — India (Gujarat and Maharashtra).
Shashlik — Russia. Kebabs.
Sülen — Mongolia.