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–+ servings

Texas Cowboy Stew

BeefDairy-FreeFallGluten-FreeHealthyHeartyKetoKid-FriendlyLow-CarbLow-CostMeal PrepPotatoPotluckQuickSavorySoups & SaladsStove-TopVegetableWinter
Time :1 hour 20 minutes
Yield :8 servings
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Savory beef chili soup in white bowls with cornbread muffins on a rustic table, perfect for comforting meals and meal prep. Classic chili with ground beef, beans, vegetables, served with fresh baked cornbread.

The Scoop

This stew came to the table wearing boots!
Texas Cowboy Stew packs ground beef, smoky kielbasa, potatoes, beans, corn, and vegetables into a rich, tomatoey broth loaded with cumin and chili powder.
It’s hearty, warming, generously portioned, and exactly what you want when dinner needs to do some heavy lifting.
Hack it:
Swap the kielbasa for smoked sausage, chorizo, or spicy andouille.
Add black beans, kidney beans, or chickpeas alongside the pinto beans.
Add bell peppers, carrots, celery, or zucchini for extra vegetables.
Stir in a little smoked paprika or Worcestershire sauce for deeper savory flavor.
Leftovers:
Reduce the stew until thick and use it as a filling for burritos or tacos.
Spoon it over baked potatoes with cheese and sour cream.
Turn it into a loaded chili bowl with avocado and tortilla chips.
Serve it over rice or cornbread for a second dinner.

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds ground beef
  • 2 packages kielbasa sausage, sliced into 1/2-inch pieces
  • 2 (14.5 ounce) cans tomatoes, peeled, diced, and drained
  • 2 (14.5 ounce) cans diced tomatoes and green chile peppers, juices reserved
  • 2 (15 ounce) cans pinto beans, juices reserved
  • 4 medium baking potatoes, peeled and diced
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • salt, to taste
  • pepper, to taste
  • 4 cups water

Directions

  • In a Dutch oven, sauteé the onion and garlic over medium heat until the onion is translucent, about 5 minutes.
  • Add the ground beef and cook until there’s visibly no pink left, about 5-7 minutes.
  • Add the sliced sausage.
  • Pour in the diced tomatoes, the tomatoes with chiles, the pinto beans, the potatoes, the corn, and the frozen veggies.
  • Stir everything until well mixed.
  • Add the cumin, chili powder, salt, and pepper.
  • Add the water and bring the mixture to a boil.
  • Let the soup simmer for 1 hour.
  • Serve.
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