Cowboy Stew

Ingredients

• 1 pound lean ground beef (I recommend about 90% lean)
• 6 slices bacon (stacked and chopped into bite-sized pieces)
• 12 ounce package Polish sausage or kielbasa* (beef, pork, or turkey, sliced into bite-sized pieces)
• 1 small yellow or white onion. diced small
• 3 to 5 cloves garlic (finely minced)
• 3/4 pound Yukon gold or red potatoes (diced into 1-inch pieces)
• two 15-ounce cans pinto beans (drained and rinsed)
• one 15-ounce can of corn (do not drain)
• two 10.5-ounce cans Rotel
• 2 cups reduced sodium beef broth (or as needed)
• 2 to 3 teaspoons chili powder (or more or less to taste)
• 1 teaspoon smoked paprika (or more to taste)
• 1 teaspoon cumin (or more to taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• Cayenne pepper (optional and to taste)
• Fresh cilantro (for garnishing)

Instructions

1. 1

   To a large Dutch oven or soup pot, add the ground beef and cook over medium-high heat. Stir and crumble the beef as it cooks to ensure even cooking and browning. After it's done, remove it with a slotted spoon, set it aside, and drain the grease.

2. 2

   Add the bacon to the Dutch oven or pot, and cook until crisp. Stir and flip as it cooks to ensure even cooking and crisping. After it's done, remove it with a slotted spoon, set it on top of the beef; and do not drain the grease this time.

3. 3

   Add the sausage, onions, and cook them in the bacon grease until the sausage has browned and the onions are translucent, about 5 minutes. Stir and flip frequently.

4. 4

   Add the garlic and cook for 1 minute, or until fragrant; stir constantly (if you're making this on the stove, move on to Step 5). For Slow Cooking - Up until now, you perform all the steps the same in the recipe, one through four. This is where now after you've cooked the garlic, you'll transfer everything into a large 7 to 8-quart slow cooker, cover, and slow cook on HIGH for about 2 to 3 hours, or on LOW for about 4 to 5 hours. It's the potatoes that you want to make sure are fully cooked through and will ultimately deterine cook time. Make any necessary seasoning adjustments, garnish with cilantro and serve.

5. 5

   Add all remaining ingredients (except the cilantro), and simmer uncovered for about 20 to 25 minutes, or until the potatoes are fork-tender and done. If the stew is still too brothy, simmer it for additional time so some liquid evaporates. If it's too thick, add additional beef broth, as desired.

6. 6

   Taste the soup and make any necessary flavor and seasoning adjustments. Seasoning Tips - If the soup tastes at all flat, dull, or boring, it likely needs salt, so add some, to taste. I also add about double the above listed quantities of chili powder, smoked paprika, and cumin, and if you like bolder flavors, follow my lead. Cayenne is optional and doesn't make the soup overtly spicy but rather adds depth of flavor. With any spices, always add them to your personal taste preferences.

7. 7

   Garnish with fresh cilantro to really brighten up the flavor profile (or try a squirt of fresh lime juice), and serve immediately. Stew will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tip - Store it in smaller-to mid-sized containers, especially if freezing it, for easier thawing and faster reheating.