Cowboy Stew Is Part Chili, Part Stew, and All Delicious

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

1 tablespoon olive oil

14 ounces kielbasa sausage, sliced into 1/4-inch-thick rounds

2 medium poblano peppers or 1 large green bell pepper, stemmed, seeded, and chopped

1 medium yellow onion, chopped (about 1 cup)

1 teaspoon kosher salt, divided

1 pound 85% lean ground beef

2 tablespoons chili powder

5 cloves garlic, minced

1 (28-ounce) can diced tomatoes with green chilies (such as RO-TEL)

2 cups unsalted beef broth

1 (16-ounce) can baked beans

1 medium russet potato, peeled and chopped into 1/2-inch cubes

1 cup frozen corn

Shredded sharp cheddar cheese, optional

Thinly sliced scallions, optional

Directions

Brown the sausage: Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Transfer with a slotted spoon to a medium heatproof bowl and set aside.

Soften the vegetables: Add the poblano peppers, onion, and 1/2 teaspoon of the salt to the fat remaining in the Dutch oven. Cook over medium heat, stirring often, until starting to soften, about 4 minutes.

Brown the ground beef: Push the onions and peppers to the edges of the pot, then add the ground beef to the empty space. Cook, undisturbed, for 3 minutes. Break up the beef with a wooden spoon and continue to cook, stirring often, until almost cooked through, about 2 minutes.

Add the seasonings: Add the chili powder, garlic, and remaining 1/2 teaspoon salt to the beef and vegetable mixture and cook, stirring constantly, until fragrant, about 1 minute. Add the diced tomatoes, beef broth, and beans and bring to a boil over high heat. Once boiling, add the potatoes and the reserved sausage.

Simmer: Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and stew has started to thicken slightly, about 30 minutes.

Finish and serve: Remove the stew from the heat and stir in the corn. Serve, topping with the cheddar and/or scallions, if using. Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 weeks. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 406 kcal
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 74 mg
• Sodium: 1415 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 23 g