Cowboy Stew

By Rachel Cooks

Ingredients

½ pound thick cut bacon, chopped into 1 inch pieces
1 pound lean ground beef
½ pound smoked sausage, cut into ¼ inch slices ((kielbasa or your favorite variety))
1 medium yellow onion, diced ((about 1 cup))
1 large green pepper, diced
3 cloves garlic, minced or pressed
¼ cup all-purpose flour
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
4 cups beef broth
3 medium russet potatoes, peeled and cut into ½ -inch cubes
1 can (14.5 oz.) diced tomatoes, undrained
1 can (10 oz.) diced tomatoes with green chilies, undrained ((like Rotel))
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) corn kernels, drained
optional garnishes: green onions or chopped white onions

Prep Time20mins
Cook Time75mins
Servings8

Instructions

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Drain off all but about 1 tablespoon (you don’t have to measure!) of bacon fat.

Add the ground beef to the pot with the bacon fat and cook over medium-high heat until it’s no longer pink, breaking it apart as it cooks.

Add the sliced sausage and cook for an additional 3 to 4 minutes. Drain excess fat if desired.

Add the onion and green pepper to the pot and cook until softened, about 3 minutes. Stir in garlic, flour, chili powder, cumin, smoked paprika, salt, and pepper and cook for 2 to 3 minutes, stirring.

Add the beef broth and scrape any brown bits off the bottom of the pan.

Add the potatoes, both types of tomatoes, pinto beans, kidney beans, and corn. Stir well to combine all the ingredients.

Increase heat to medium-high and bring the mixture to a simmer. Reduce the heat to low, cover, and let the stew cook for 45 to 50 minutes, or until the potatoes are tender, stirring occasionally.

Stir in the cooked bacon just before serving. Taste and adjust seasoning with more salt, pepper, or chili powder as desired.

Ladle into bowls and garnish with toppings such as sliced jalapeños, shredded cheese, or sour cream.