Ingredients
Scale
- 4 slices bacon, chopped
- 2 (12 oz) packages kielbasa sausage, sliced
- 1.5 lbs ground beef (80/20)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 (14.5 oz) can petite diced tomatoes with liquid
- 2 (16 oz) cans baked beans with liquid
- 1 (7 oz) can chopped green chilies with liquid
- 1 (15 oz) can sweet corn with liquid
- 2 medium russet potatoes, peeled and cubed
- 1 cup water
- 2 tbsp chopped parsley
Instructions
- Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until browned and crispy. This should take about 5-7 minutes, stirring occasionally to ensure even cooking. Once crispy, remove the bacon from the pot and set aside on a paper towel-lined plate to drain excess fat while retaining the flavorful drippings in the pot.
- Brown the Kielbasa: Add the sliced kielbasa sausage to the bacon drippings in the pot. Cook for approximately 2-3 minutes per side until nicely browned and slightly caramelized. This step adds a depth of smoky flavor to the stew. Once browned, remove the sausage and set aside with the bacon.
- Cook the Beef Mixture: In the same pot, add ground beef, diced onion, and minced garlic. Cook until the beef is browned and no longer pink, about 7-10 minutes. Break up the meat with a wooden spoon as it cooks to ensure even browning and to combine well with the aromatics. The onions should become translucent and fragrant.
- Season the Beef: Sprinkle the cooked beef mixture with flour, salt, black pepper, and chili powder. Stir well to evenly distribute the seasonings and cook for an additional minute. The flour will help thicken the stew as it simmers and the spices will infuse the meat with flavor.
- Combine All Ingredients: Add the diced tomatoes (with their liquid), baked beans, chopped green chilies, sweet corn (with their liquids), cubed potatoes, cooked bacon, browned kielbasa sausage, and water to the pot. Stir thoroughly to combine all ingredients, ensuring the potatoes are submerged in liquid for proper cooking.
- Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally to prevent sticking and to ensure even cooking. During this time, the flavors will meld together and the potatoes will soften. If the stew becomes too thick during cooking, add additional water as needed to achieve your desired consistency.
- Serve and Garnish: Once the potatoes are tender and the stew has reached the desired consistency, serve hot in bowls garnished with chopped parsley for a fresh flavor contrast and appealing presentation.
Notes
- For even more flavor, consider adding 1 teaspoon of smoked paprika along with the other spices.
- This stew freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- For a spicier version, add a diced jalapeño or increase the amount of chili powder.
- The stew will thicken as it sits, so you may need to add more liquid when reheating leftovers.
- Serve with cornbread or crusty bread to soak up the delicious broth.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 15g
- Sodium: 1260mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 85mg