Ingredients
Scale
- 1 lb (450g) ground beef
- 1 lb (450g) smoked sausage, sliced into rounds
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups (1 liter) beef broth
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
Instructions
Cook the Meat:
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess grease if needed.
- Add the sliced smoked sausage and cook until lightly browned.
Add Aromatics:
- Stir in the diced onion and garlic, cooking until fragrant and softened.
Build the Stew:
- Add the diced potatoes, diced tomatoes (with juice), pinto beans, corn, and beef broth to the pot.
- Season with chili powder, smoked paprika, cumin, salt, and pepper. Stir well.
Simmer:
- Bring the stew to a boil, then reduce heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Adjust Seasoning:
- Taste and adjust seasonings as needed. Add more chili powder for heat or a splash of hot sauce if desired.
Serve:
- Ladle into bowls and serve hot with cornbread or crusty bread on the side.
Notes
- You can substitute the pinto beans with kidney beans or black beans.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers taste even better the next day as the flavors meld together!