Description
A hearty and comforting stew made with bacon, ground beef, beans, and vegetables. Perfect for feeding a crowd on chilly days.
Ingredients
Scale
- 5 slices bacon, chopped
- 1 large onion, small dice
- 4 large garlic cloves, minced
- 1 pound lean ground beef (80/20 or 90/10)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 3–4 cups beef broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can sweet yellow corn, drained
- 1 (4-ounce) can green chiles
- 1 (15-ounce) can diced tomatoes
- 3 medium potatoes, peeled and diced
- 1 (14-ounce) package beef kielbasa
Instructions
- In a large Dutch oven, cook the chopped bacon over medium-high heat until crispy. Remove with a slotted spoon and drain on paper towels.
- Drain excess bacon fat, keeping 1 tablespoon in the pot. Sauté the diced onion on medium heat until softened, about 8 minutes. Add minced garlic and cook for another minute.
- Add ground beef, sprinkle with salt and black pepper, and cook until browned. Drain excess fat.
- Add remaining salt, pepper, chili powder, cumin, smoked paprika, and stir. Pour in the beef broth.
- Add kidney beans, pinto beans, sweet corn, green chiles, diced tomatoes, potatoes, kielbasa, and cooked bacon. Stir everything well to combine.
- Bring the mixture to a simmer, cover, and reduce heat to low. Cook for about 20-25 minutes until potatoes are tender.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg