Ingredients:

  • 1 lb lean ground beef (90/10)
  • 14 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 cut into 1-inch cubes
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes with green chiles
  • 1 can (15 oz) sweet corn, drained
  • 2 cups beef bone broth, low sodium
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place your chopped bacon into a cold Dutch oven and turn the heat to medium. Cook for 8 minutes until the fat renders and the bacon is crispy. Remove the bacon bits with a slotted spoon, leaving that liquid gold (the fat) in the pot.
  2. Increase the heat to medium high and add the ground beef and sliced kielbasa to the bacon fat. Sauté for 6 minutes until the beef is browned and the kielbasa rounds are slightly charred. Use your spoon to break the beef into small crumbles.
  3. Stir in the diced onion and cook for 4 minutes until softened. Add the minced garlic, chili powder, smoked paprika, and cumin. Stir constantly for 1 minute until the spices smell fragrant and toasted.
  4. Add the cubed potatoes, pinto beans, diced tomatoes (with their juice), corn, and beef bone broth. Stir well to combine, making sure to scrape the bottom of the pot.
  5. Bring to a boil, then reduce heat to low and cover.
  6. Simmer the stew for 35 minutes until the potatoes are fork tender and the broth has thickened. Taste a spoonful — be careful, it's hot!—and add your salt and pepper. Stir the crispy bacon bits back in just before serving to keep them from getting too soggy.