1package (12- to 14-ounce)kielbasa, cut into ½-inch slices
1lb.ground beef (80/20)
Vegetables & Legumes
3clovesgarlic, finely chopped
Canned & Packaged Goods
3Tbsp.all-purpose flour
1Tbsp.chili powder
1tsp.cumin
1tsp.kosher salt
½tsp.black pepper
2cupslow-sodium chicken broth
2cans (15-ounce)ranch-style beans or chili beans, with their liquid
1can (15-ounce)sweet corn, drained
1can (14-ounce)diced tomatoes with green chilis, with their liquid
Instructions
Cooking Steps
In a large Dutch oven, cook the bacon over medium heat until golden and crisp, about 5 to 7 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Add the kielbasa to the drippings in the pot and cook until lightly browned and fragrant, about 3 to 5 minutes. Remove to the plate with the bacon.
Drain off all but 1 tablespoon of fat.
Add the ground beef, onion, and garlic to the drippings in the pot and cook, stirring frequently and breaking up the meat with a wooden spoon, until lightly browned, about 5 to 7 minutes.
Sprinkle in the flour, chili powder, cumin, salt, and pepper. Cook until the flour smells toasty, about 1 to 2 minutes.
Stir in the chicken broth, beans (with their liquid), corn, tomatoes (with their liquid), and potatoes.
Bring to a boil and return the bacon and sausage to the pot.
Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the flavors are melded, about 1 hour.