Ingredients:

  • 1 lb lean ground beef (90/10)
  • 12 oz smoked kielbasa, sliced into rounds
  • 4 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs russet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 green bell pepper, diced
  • 15 oz canned pinto beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 14.5 oz canned fire-roasted diced tomatoes with liquid
  • 15 oz canned whole kernel corn, drained
  • 2 cups low sodium beef broth
  • 1/4 cup barbecue sauce
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, cook the chopped bacon until crisp and fat is rendered. Remove bacon with a slotted spoon and set aside, keeping the fat in the pot.
  2. Add the sliced sausage rounds to the bacon fat and sear until they develop a mahogany-colored crust on both sides. Remove sausage and set aside.
  3. Add the ground beef to the pot. Break it apart but allow it to sit undisturbed for 2-3 minutes to develop a deep brown crust. Stir in the diced onions and green bell pepper, cooking until softened.
  4. Add the minced garlic and cook for 1 minute until fragrant. Stir in the cubed potatoes, pinto beans, kidney beans, fire-roasted tomatoes, corn, beef broth, barbecue sauce, chili powder, and smoked paprika.
  5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender and have naturally thickened the broth.
  6. Stir the reserved bacon and sausage back into the pot. Season with salt and pepper to taste before serving.