In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
Toss in the chopped onion and cook until soft. Drain excess grease if necessary—unless you’re going full cowboy, then leave it.
Add the Sausage:
Stir in the sliced smoked sausage and cook for 3–4 minutes until it starts to brown slightly.
Build the Stew:
Add the diced potatoes, diced tomatoes, pinto beans, corn, tomato sauce, and beef broth to the pot.
Stir in the chili powder, smoked paprika, cumin, salt, and pepper.
Simmer to Perfection:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally to avoid any “cowboy burn” at the bottom of the pot.
Taste and Adjust:
Taste the stew and adjust seasonings as needed. Want more heat? Add some hot sauce or cayenne.
Serve It Up:
Ladle the stew into bowls and top with shredded cheese, sour cream, or whatever makes you feel like a trailblazing chef.
