Ingredients:

  • 1 lb Lean Ground Beef
  • 14 oz Smoked Kielbasa, sliced into 1/4 inch rounds
  • 4 slices Thick-cut Bacon, chopped
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 Green Bell Pepper, chopped
  • 2 large Russet Potatoes, peeled and cut into 1/2 inch cubes
  • 15 oz Canned Pinto Beans, drained and rinsed
  • 15 oz Canned Ranch Style Beans
  • 10 oz Diced Tomatoes with Green Chiles
  • 11 oz Whole Kernel Corn, drained
  • 3 cups Beef Bone Broth
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • Salt to taste
  • Cracked Black Pepper to taste

Instructions:

  1. Place chopped bacon in a cold Dutch oven over medium heat. Render until crisp.
  2. Add ground beef and sliced kielbasa to the Dutch oven. Cook until beef is browned and sausage is seared. Drain all but 2 tablespoons of fat.
  3. Add diced onion, bell pepper, and garlic. Sauté for 4–5 minutes until translucent.
  4. Stir in chili powder, cumin, and smoked paprika; toast for 60 seconds to release oils.
  5. Add potatoes, pinto beans, ranch style beans (with liquid), diced tomatoes, corn, and beef bone broth.
  6. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender and the starch has naturally thickened the broth.