Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz smoked kielbasa, sliced into rounds
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large russet potatoes, peeled and cubed into 1-inch chunks
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes with juice
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Fry the bacon. Place the chopped bacon in your Dutch oven over medium high heat. Cook until it reaches a shatter crispiness. Use your slotted spoon to move the bacon bits to a paper towel, but keep every drop of that fat in the pot.
  2. Sear the proteins. Add the 1 lb ground beef and the 12 oz of sliced kielbasa. Break the beef apart with your spoon. Cook for about 6-8 minutes until the beef is browned and the sausage has dark, charred edges.
  3. Sauté the aromatics. Toss in the diced onion and garlic. Stir frequently for 3-5 minutes until the onions look translucent and smell sweet.
  4. Toast the spices. Add the tomato paste, chili powder, paprika, and cumin. Stir this into the meat mixture for 1 minute. Note: Toasting the spices in fat blooms their flavors, making them much more vibrant.
  5. Build the base. Pour in the cubed potatoes, pinto beans, corn, fire roasted tomatoes (including the juice), and green chiles.
  6. Add the liquid. Pour in the 4 cups of beef broth. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot.
  7. The big simmer. Bring the mixture to a rolling boil, then immediately drop the heat to low. Cover the pot.
  8. Wait for the magic. Simmer for 45 minutes. Check at the 30 minute mark to ensure the potatoes are softening.
  9. Seasoning check. Taste the broth. Add salt and pepper as needed. The kielbasa and bacon are salty, so you may need less than you think.
  10. Garnish and serve. Ladle the hot stew into bowls and top with those reserved crispy bacon bits for a texture contrast.