Texas Cowboy Stew

Texas Cowboy Stew

Ingredients:

1 lb ground beef

1 lb smoked sausage, sliced into rounds

1 small onion, chopped

3 cloves garlic, minced

1 (15 oz) can pinto beans, drained

1 (15 oz) can kidney beans, drained

1 (15 oz) can corn, undrained

1 (10 oz) can diced tomatoes with green chilies (like Rotel)

1 (15 oz) can diced tomatoes

2 cups beef broth

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika (optional)

Salt and pepper to taste

1–2 small potatoes, peeled and diced (optional, for extra heartiness)

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Instructions:

1. Brown the meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease.

2. Add sausage & aromatics: Add sliced sausage, chopped onion, and garlic. Cook for another 5–6 minutes until onion is soft.

3. Dump & stir: Stir in beans, corn, both kinds of tomatoes, and beef broth.

4. Season it: Add chili powder, cumin, smoked paprika (if using), and salt/pepper to taste. Add diced potatoes if you like it extra chunky.

5. Simmer: Cover and simmer over low heat for about 30–40 minutes, stirring occasionally, until everything is tender and flavors meld.

6. Serve: Ladle into bowls and enjoy with cornbread or tortilla chips on the side.