Ingredients
Scale
For the Crust:
- 1 pound lean ground beef
- 1 (14-ounce) package smoked sausage, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (15-ounce) can chili beans, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can diced green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Crust:
- In a large Dutch oven or heavy-bottomed pot, cook ground beef, smoked sausage, and onion over medium-high heat until the meat is browned and the onion is tender. Drain any excess fat.
- Add garlic and cook, stirring, for 1 minute.
- Stir in the remaining ingredients: beef broth, chili beans, black beans, corn, diced tomatoes, fire-roasted tomatoes, tomato paste, green chilies, chili powder, and cumin. Season with salt and pepper to taste.
- Bring the stew to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes, stirring occasionally, until the stew has thickened slightly.
Notes
Use any variety of beans you like. Pinto beans and kidney beans are great in this stew. For a spicier stew, use hot smoked sausage and/or add a pinch of cayenne pepper. Serve with cornbread, saltine crackers, or tortilla chips.