Ingredients

• 1 lbs lean ground beef
• 1 red onion, chopped
• 3 cloves garlic, minced
• 1 14 oz package smoked sausage, sliced
• 4 slices bacon, chopped
• 3 medium potatoes, peeled & diced
• 1 15 oz can kidney beans, rinsed & drained
• 1 15 oz can black beans, rinsed & drained
• 1 15 oz can corn kernels, drained
• 1 15 oz can diced tomatoes
• 2 1/2 C beef stock
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• kosher salt & black pepper to taste
• 1 C shredded cheddar cheese plus more for garnish

Directions

• In a large Dutch oven or a heavy-bottomed large pot, cook the chopped bacon until crispy over medium-high heat. Remove the crispy bacon with a slotted spoon to a plate lined with paper towel and set aside. Drain the excess bacon fat, leaving just a tablespoon of bacon drippings in the pan for a rich flavor base.
• In the same pot, cook the ground beef, onion, and minced garlic over medium heat until browned. Drain any excess fat.
• Add the sliced smoked sausage and crumbled cooked bacon to the pot. Stir and cook for a few minutes until the sausage is heated through. Add the diced potatoes to the pot and stir to combine.
• Stir in the kidney beans, black beans, corn, and diced tomatoes with their juice.
• Add the beef stock, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the ingredients.
• Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors are well combined. Check seasoning and adjust.
• Stir in the shredded cheddar cheese. Serve hot and garnish with cheese

Notes

• I used:
• White Beans instead of black beans
• Morita Chipotle Chili Powder
• YC Chili Powder
• LS Smoked Paprika

Photos