Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz smoked kielbasa or andouille sausage, sliced into coins
  • 6 strips thick-cut bacon, diced
  • 1 large yellow onion, diced
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 lbs russet potatoes, peeled and cut into 1-inch cubes
  • 30 oz ranch-style beans (2 cans, 15 oz each)
  • 15 oz whole kernel corn, undrained (1 can)
  • 10 oz diced tomatoes with green chilies (1 can)
  • 14.5 oz stewed tomatoes, slightly crushed (1 can)
  • 2 cups low-sodium beef broth
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place a large 6-quart Dutch oven over medium-high heat. Add the diced bacon and cook until the fat is rendered and the bits are crisp.
  2. Remove bacon bits and set aside, leaving the rendered fat in the pot. Add the sliced kielbasa coins in a single layer and brown for 3 minutes until the edges are caramelized and dark brown. Remove sausage and set aside.
  3. Add the lean ground beef to the pot. Brown for 5 minutes until fully cooked, breaking it into crumbles. Drain excess fat if necessary, but keep a small amount for sautéing vegetables.
  4. Stir in the diced onion and green bell pepper. Sauté until the onions are translucent, about 5 minutes. Add the minced garlic, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  5. Add the cubed russet potatoes, ranch-style beans, undrained corn, diced tomatoes with chilies, and crushed stewed tomatoes.
  6. Pour in the beef broth. Return the browned sausage and bacon bits to the pot. Stir well to combine.
  7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the potatoes are tender and have released enough starch to thicken the broth.
  8. Season with salt and cracked black pepper to taste before serving.