Name: Cowboy Stew
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cowboy Stew

1. 2 ancho chiles (¾ oz.), stems and seeds removed -

2. 2 chipotle chiles (¼ oz.), stems and seeds removed -

3. 2 plum tomatoes, halved -

4. 3 cloves garlic, unpeeled -

5. 1 medium white onion, halved and peeled -

6. 1/2 tsp. cumin seeds, toasted -

7. 1/2 c. water -

8. Kosher salt -

9. 3 slices bacon, cut into ½” pieces -

10. 12 oz. kielbasa, cut into ½” rounds -

11. 12 oz. 95% lean ground beef -

12. 1/4 c. all-purpose flour -

13. 2 medium Yukon gold potatoes (12 oz.), peeled and cut into ½” pieces -

14. 4 c. low-sodium chicken broth -

15. 1 (15-oz.) can pinto beans, rinsed and drained -

16. 1 1/2 c. frozen corn -

17. Crushed tortilla chips and chopped cilantro, for serving -

How to cook deliciously - Cowboy Stew

1. Stage

Preheat 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. Stage

In 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. Stage

Chop 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. Stage

Ladle soup into bowls and top with tortilla chips and cilantro.