Cowboy Stew

Ingredients

• 4 slices bacon, chopped
• 1 package of smoked polish sausage, cut into ½ inch slices
• 1 ½ pounds ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all -purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 (14.5-ounce) can petite diced tomatoes, with liquid
• 2 (16 ounce) cans baked beans, with liquid
• 1 (7-ounce) can chopped green chilies, with liquid
• 1 (15-ounce) can sweet corn, with liquid
• 2 medium russet potatoes, peeled and cut into ½ inch cubes
• 1 cup water
• 2 tablespoons parsley, chopped

Instructions

• Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.
• Add the sausage to pot drippings and brown on both sides, adjusting heat as needed so fond (brown bits on the bottom of the pot) does not burn
• Remove to the plate with bacon; set aside.
• Add beef, onion, and garlic to the pot and brown until the beef is no longer pink.
• Sprinkle flour, salt, pepper, and chili powder over beef.
• Stir and cook for 1 minute.
• Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water.
• Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally.
• Add additional water if stew is too thick.