Cowboy Stew

Name: Cowboy Stew
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 ancho chiles (¾ oz.), stems and seeds removed; 2 chipotle chiles (¼ oz.), stems and seeds removed; 2 plum tomatoes, halved; 3 cloves garlic, unpeeled; 1 medium white onion, halved and peeled; 1/2 tsp. cumin seeds, toasted; 1/2 c. water; Kosher salt; 3 slices bacon, cut into ½” pieces; 12 oz. kielbasa, cut into ½” rounds; 12 oz. 95% lean ground beef; 1/4 c. all-purpose flour; 2 medium Yukon gold potatoes (12 oz.), peeled and cut into ½” pieces; 4 c. low-sodium chicken broth; 1 (15-oz.) can pinto beans, rinsed and drained; 1 1/2 c. frozen corn; Crushed tortilla chips and chopped cilantro, for serving

By Riley WoffordPublished: Jul 6, 2022

1 Rating

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: SPENCER RICHARDS

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 5 mins

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When the word "cowboy" is affixed to any food, you know it's bound to be hearty, delicious, and packed with filling ingredients. It's true with tater tot-packed Cowboy Casserole, chunky Cowboy Cookie Bars, and a bowl of bean, corn, and tomato Cowboy Caviar salad, and it's definitely the case with this Cowboy Stew. Featuring a spicy tomato broth studded with bacon, kielbasa sausage, ground beef, potatoes, pinto beans, and corn, a bowl of Cowboy Stew is sure to keep you full from dusk til dawn, whether that's roping cattle on the ranch or going from yoga to the office to cooking dinner after work. Serve a bowl of Cowboy Stew with buttered cornbread instead of tortilla chips for an even more filling meal.

Use as lean a ground beef as you can find – you’re getting plenty of fattiness from the bacon and kielbasa. If you can't find 95%, drain more fat from the pan before continuing with the recipe.

The recipe serves 8, so it's great for a laid-back dinner party or a big family meal. If you're cooking for fewer people, however, freeze half the batch in single-serving containers for up to 3 months. The chile puree is worth doubling on its own, too. It's delicious added to tortilla soup or used to braise brisket. Keep it the freezer for up to 3 months.

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Ingredients

2
ancho chiles (¾ oz.), stems and seeds removed
2
chipotle chiles (¼ oz.), stems and seeds removed
2
plum tomatoes, halved
3
cloves garlic, unpeeled
1
medium white onion, halved and peeled
1/2 tsp.
cumin seeds, toasted
1/2 cup
water
Kosher salt
3
slices bacon, cut into ½” pieces
12 oz.
kielbasa, cut into ½” rounds
12 oz.
95% lean ground beef
1/4 cup
all-purpose flour
2
medium Yukon gold potatoes (12 oz.), peeled and cut into ½” pieces
4 cups
low-sodium chicken broth
1
(15-oz.) can pinto beans, rinsed and drained
1 1/2 cups
frozen corn
Crushed tortilla chips and chopped cilantro, for serving

Directions

1. Step 1Preheat broiler with rack in upper third position. Place chiles on a baking sheet. Broil, flipping once, until charred all over, about 30 seconds. Transfer to a blender. Place tomatoes, garlic, and half the onion on baking sheet. Broil, flipping once, until charred and beginning to soften, 8 to 10 minutes. Peel garlic and add to blender along with tomatoes, onion, cumin, water, and 1½ teaspoons salt. Blend until smooth. You should have about 2 cups; set aside.
2. Step 2In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp, about 4 to 6 minutes. Drain on paper towels. Add kielbasa to pot in an even layer. Cook until browned on one side, 4 to 6 minutes. Flip and cook until browned on second side, another 3 minutes. Transfer to plate with bacon. Add beef to pot. Cook, breaking up meat with a spoon, until cooked, 5 to 7 minutes. Transfer to plate with bacon and kielbasa.
3. Step 3Chop remaining onion and add to fat in pan. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add flour. Cook, stirring, until beginning to toast, about 1 minute. Add potatoes, broth, and chile puree to pan, then return bacon, kielbasa, and ground beef to pot; season lightly with salt. Simmer, stirring a few times, until potatoes are tender and soup has reduced slightly, 10 to 12 minutes. Stir in beans and corn and cook to warm through, about 2 minutes. Season to taste.
4. Step 4Ladle soup into bowls and top with tortilla chips and cilantro.