Ingredients

5 slices bacon, chopped

24 ounces kielbasa sausage, sliced into 1/2-inch rounds

24 ounces ground beef (80/20)

1 medium yellow onion, diced

4 cloves garlic, minced

3 1/2 tablespoons all-purpose flour

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

3/4 teaspoon cumin

3/4 teaspoon chili powder

1/2 teaspoon smoked paprika

1 can diced tomatoes (14 1/2 ounces), with liquid

2 cans baked beans (16 ounces each), with liquid

1 can chopped green chiles (7 ounces), with liquid

1 cup sweet corn kernels, fresh or frozen

2 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 cups low-sodium beef broth

3 tablespoons fresh parsley, chopped, plus more for garnish

Instructions

Step 1: Place the chopped bacon in a large pot over medium heat and cook until crisp. Use a slotted spoon to remove the bacon and set it aside on paper towels.

Step 2: In the same pot with a little bacon fat left, add the sliced kielbasa sausage. Brown on both sides for about 3 to 4 minutes, then remove and set aside with the bacon.

Step 3: Add the ground beef, diced onion, and minced garlic to the pot. Cook over medium heat, breaking up the beef, until it is no longer pink.

Step 4: Sprinkle in the all-purpose flour, salt, black pepper, cumin, chili powder, and smoked paprika. Stir well and cook for about 1 minute to develop the flavors.

Step 5: Return the cooked bacon and kielbasa to the pot. Add the diced tomatoes, baked beans, chopped green chiles, sweet corn, and cubed potatoes. Pour in the beef broth and stir to combine everything evenly.

Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, stirring occasionally, until the potatoes are tender and the flavors have melded together.

Step 7: Remove the pot from the heat and stir in the chopped parsley. Let the stew rest for a few minutes before serving to allow the flavors to settle.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use spicy chorizo instead of kielbasa.

Substitute ground turkey for a lighter version, but keep the bacon for smoky flavor.

Use fresh tomatoes and beans if available, adjusting liquid amounts as needed.

Serve with crusty bread or over steamed rice for a complete meal.

FAQs

Can I make this stew in a slow cooker?

Yes, after browning the bacon, sausage, and beef, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender.

Is it necessary to add flour?

The flour helps thicken the stew and develop a richer flavor, but you can omit it if you prefer a thinner broth. Alternatively, cornstarch mixed with water can be used as a thickener at the end of cooking.