Texas Cowboy Stew

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 pounds ground beef
• 2 packages kielbasa sausage, sliced into 1/2-inch pieces
• 2 (14.5 ounce) cans tomatoes, peeled, diced, and drained
• 2 (14.5 ounce) cans diced tomatoes and green chile peppers, juices reserved
• 2 (15 ounce) cans pinto beans, juices reserved
• 4 medium baking potatoes, peeled and diced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) package frozen mixed vegetables
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• salt, to taste
• pepper, to taste
• 4 cups water

Directions

1. In a Dutch oven, sauteé the onion and garlic over medium heat until the onion is translucent, about 5 minutes.
2. Add the ground beef and cook until there’s visibly no pink left, about 5-7 minutes.
3. Add the sliced sausage.
4. Pour in the diced tomatoes, the tomatoes with chiles, the pinto beans, the potatoes, the corn, and the frozen veggies.
5. Stir everything until well mixed.
6. Add the cumin, chili powder, salt, and pepper.
7. Add the water and bring the mixture to a boil.
8. Let the soup simmer for 1 hour.
9. Serve.