Green Chili Cowboy Stew is hearty, meaty, and packed with flavor! It has bacon, kielbasa, ground beef, beans, and lots of veggies, all simmered together in one pot. It’s a fun take on my popular Cowboy Stew, with green chiles and jalapeño added for a little kick!
This stew is loaded with good stuff in every bite! The broth is rich, the meat makes it filling, and the potatoes and vegetables make it a meal all on its own. Grab a bowl and some crackers or cornbread, and you have a hearty dinner ready to enjoy!
Ingredients & Substitutions
- Bacon: Bacon adds a smoky flavor to the stew and leaves behind grease for browning the kielbasa. Cut it into small pieces so it cooks evenly.
- Kielbasa: Sliced kielbasa adds a hearty, savory bite. Smoked sausage is a good substitute. Check out more of my Kielbasa Recipes, too!
- Ground beef: Ground beef makes the stew filling and hearty. You can use lean ground beef to reduce the amount of grease to drain.
- Onion, green bell pepper, jalapeño, and garlic: These add flavor and a little kick. Remove the jalapeño seeds for less heat, or leave them in for a spicier stew.
- All-purpose flour: Flour helps thicken the broth. Stir it into the cooked beef mixture and cook for a minute before adding the liquids.
- Diced tomatoes, Rotel, and green chiles: Regular diced tomatoes form the tomato base, while Rotel adds tomatoes and green chiles. The extra diced green chiles bring even more of that signature green chile flavor. For less heat, use mild Rotel and mild green chiles.
- Pinto beans: Pinto beans add texture and make the stew even heartier. Drain and rinse them before adding. Kidney beans or black beans would also work.
- Corn and mixed vegetables: Canned corn and frozen mixed vegetables make this stew easy to prepare. Drain the corn only if you prefer a little less liquid in the stew.
- Russet potatoes: Potatoes make the stew filling and help thicken the broth as they cook. Yukon Gold potatoes are another good option.
- Chili powder, cumin, paprika, kosher salt, and black pepper: These seasonings give the stew its warm, savory flavor. Adjust the chili powder and jalapeño to your preferred spice level.
- Beef broth: Beef broth creates the base of the stew. Use low-sodium broth if you want more control over the salt.
- Cilantro, cheddar cheese, and sour cream: Fresh cilantro adds a bright finish. Shredded cheddar and sour cream are optional toppings that add a creamy, cheesy touch.
Tips for the Best Green Chili Cowboy Stew
- Brown the meat well: Let the bacon get crispy and give the kielbasa time to brown. These steps add lots of flavor to the stew.
- Cut the potatoes evenly: Cut the potatoes into similar-sized pieces so they cook at about the same rate.
- Cook the flour: Stir the flour into the ground beef mixture and cook it for a full minute before adding the broth. This helps thicken the stew without leaving a raw flour taste.
- Adjust the thickness: If the stew is thicker than you like, stir in a little extra beef broth. If you prefer it thicker, let it simmer uncovered for a few minutes, stirring occasionally.
- Taste before serving: The bacon, kielbasa, broth, and canned ingredients all add salt. Taste the stew at the end and add more kosher salt only if needed.
- Add toppings just before serving: A sprinkle of cheddar cheese, a dollop of sour cream, and fresh cilantro make tasty finishing touches.
FAQs
Can I make Green Chili Cowboy Stew ahead of time?
Yes! This stew is great for making ahead. The flavors have time to come together as it sits, making it a delicious meal to enjoy the next day. I love this as leftovers!
Can I make Green Chili Cowboy Stew in a slow cooker?
Yes! Brown the bacon, kielbasa, and ground beef with the vegetables first, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the potatoes are tender. Since the flour helps thicken the broth, stir it into the browned beef mixture before transferring it to the slow cooker.
How do I know when the stew is done?
The stew is ready when the potatoes are fork-tender and the broth has thickened slightly. Give it a stir before serving to make sure everything is heated through.
Can I use fresh vegetables instead of frozen mixed vegetables?
Yes! You can use fresh vegetables in place of the frozen mixed vegetables. Cut them into small, evenly sized pieces so they cook through during simmering. Depending on the vegetables you use, you may need to adjust the cooking time slightly.
Is Green Chili Cowboy Stew spicy?
It has a little kick from the jalapeño, Rotel, and green chiles, but it doesn’t take away from the flavor. The heat will depend on the varieties you use and whether you leave the jalapeño seeds in. You can adjust the spice level to suit your taste.
What can I serve with Green Chili Cowboy Stew?
Homemade cornbread (or cornbread muffins), crackers, or crusty bread are all great choices for serving alongside a bowl of stew. You can also add shredded cheddar cheese and sour cream on top.
How To Store Green Chili Cowboy Stew
Refrigerator: Let the stew cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat individual portions in the microwave, stirring halfway through, or warm a larger amount in a pot over medium-low heat until heated through. If the stew has thickened in the refrigerator, add a splash of beef broth to loosen it.
Freezer: Let the stew cool completely, then transfer it to freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes may soften a bit after freezing, but the stew will still be delicious.
Green Chili Cowboy Stew
Ingredients
- 8 slices bacon, cut into small pieces
- 1 ring (13.9 ounces) kielbasa, sliced into ¼-inch rounds
- 1 pound ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, seeded, diced (about 1 cup)
- 1 medium jalapeño, seeded, finely diced
- 1 teaspoon garlic, minced
- ¼ cup (31 g) all-purpose flour
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes with green chiles (Rotel), undrained
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) pinto beans, rinsed, drained
- 1 can (15.25 ounces) whole kernel corn, undrained
- 2 medium russet potatoes, peeled, diced into bite-sized pieces
- 1 package (10 ounces) frozen mixed vegetables
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 cups (32 ounces / 960 g) beef broth
- Fresh cilantro, chopped, for garnish
For Serving (Optional)
- Cheddar cheese, shredded
- Sour cream
Instructions
- In an 8-quart, heavy-bottomed pot over medium heat, cook the bacon for 10 to 12 minutes, or until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Drain all but 1 tablespoon of bacon grease from the pot. Add the kielbasa and cook for 3 to 4 minutes, until browned. Transfer it to the plate with the bacon.
- Drain any remaining grease. Add the ground beef, onion, bell pepper, and jalapeño. Cook for 6 to 8 minutes, breaking up the beef as it cooks, until the beef is no longer pink. Drain any excess liquid.
- Add the garlic and cook for 1 minute.
- Sprinkle the flour over the beef mixture. Stir well and cook for 1 minute.
- Return the bacon and kielbasa to the pot. Add the diced tomatoes, Rotel, green chiles, pinto beans, corn, potatoes, mixed vegetables, chili powder, cumin, paprika, salt, pepper, and beef broth. Stir to combine.
- Bring the mixture to a boil. Cover, reduce the heat to low, and simmer for about 30 minutes, or until the potatoes are tender.
- Garnish with fresh cilantro and serve with shredded cheddar cheese and sour cream, if desired.
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