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Cowboy stew


  •  4 slices bacon, chopped
  •   2 (12-ounce) package kielbasa sausage, cut into 1/2 inch slices
  •  1 1/2 pounds ground beef, 80/20
  •  1 medium onion, diced
  •  3 cloves garlic, minced
  •  3 tablespoons all-purpose flour
  •  1 1/2 teaspoons salt
  •  1/2 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 1/2 inch cubes
  •  1 cup water
  •  2 tablespoons parsley, chopped


To prepare Cowboy stew:

1 _Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with a paper towel to drain.

2 _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.

4 _Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water.

5 _Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally.

6 _Garnish with parsley.

_Add additional water if stew is too thick.

  Then it's ready to serve

    I would really be excited if you could try this recipe and come back to show us how you did it.

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