A hearty, flavorful Cowboy Stew made with bacon, kielbasa, beef, beans, tomatoes, and potatoes for the perfect chili-stew fusion.

Scale

6 slices bacon, chopped

1 (12–14 ounce) package kielbasa, sliced into 1/2-inch rounds

1 lb ground beef (80/20)

1 yellow onion, chopped

3 garlic cloves, finely chopped

3 tablespoons all-purpose flour

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups low sodium chicken broth

2 (15-ounce) cans ranch-style or chili beans, with liquid

1 (15-ounce) can sweet corn, drained

1 (14-ounce) can diced tomatoes with green chilis, with liquid

2 russet potatoes, peeled and cubed

Fresh chopped parsley for serving

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1. Cook bacon in a Dutch oven until crisp, then remove to a plate.

2. Brown kielbasa in bacon drippings and set aside.

3. Leave 1 tablespoon fat in the pot and discard the rest.

4. Add ground beef, onion, and garlic and cook until lightly browned.

5. Stir in flour, chili powder, cumin, salt, and pepper until fragrant.

6. Add chicken broth, beans, corn, tomatoes, and potatoes.

7. Bring to a boil, then return bacon and sausage to the pot.

8. Reduce heat, cover, and simmer for 1 hour or until potatoes are tender.

9. Serve hot with chopped parsley.

This stew tastes even better the next day.

Freezes well—store in airtight containers.