Ingredients
Scale
- 1 lb ground beef (80/20 preferred)
- 12 oz smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups diced red potatoes
- 1 cup chopped carrots
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) baked beans (do not drain)
- 1 can (15 oz) diced tomatoes (with juice)
- 1 cup frozen corn
- 1 can (4 oz) diced green chiles
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1 cup beef broth or water
Instructions
- In a large pot or Dutch oven, brown the ground beef and sausage over medium-high heat until well caramelized. Drain excess fat.
- Add chopped onion and sauté until translucent. Stir in garlic and cook for another 30 seconds.
- Add diced potatoes, carrots, corn, and green chiles. Stir well.
- Mix in pinto beans, kidney beans, baked beans, and diced tomatoes. Stir to combine.
- Season with chili powder, cumin, garlic powder, smoked paprika, Worcestershire sauce, salt, and pepper.
- Pour in beef broth or water. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, stirring occasionally, until potatoes are tender and stew is thickened.
- Taste and adjust seasoning if needed. Serve hot with cornbread or biscuits.
Notes
For camping, pre-chop veggies and pre-brown meat at home. Use a cast iron Dutch oven for best outdoor results. This stew freezes well but may have texture changes if potatoes are included.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg