Green Chili Cowboy Stew
Green Chili Cowboy Stew is a hearty, one-pot meal loaded with bacon, kielbasa, ground beef, beans, potatoes, and veggies. Green chiles and jalapeño give this cowboy stew a little kick, making it a filling dinnerthat's perfect for a chilly evening or whenever you're craving a big bowl of comfort food!
Servings: 10 people
Calories: 561kcal
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.
Nutrition
Serving: 1portion | Calories: 561kcal