Cowboy Stew

[Devyn-Leann]

Kansas Cowboy Stew

2 lbs. Ground Beef
1 lb. Fresh Sausage
16 oz. Package of Sausage Links, sliced into 1/2 inch pieces
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 small can chopped green chiles, with liquid
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Crumble the ground beef into a large skillet over medium-high heat. Crumble fresh sausage in another skillet.  Add the sausage links, and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.

Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, chopped green chilies, and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.


Sometimes I use deer meat instead of ground beef. I have also made it without the fresh sausage. Either way, it is very delicious and filling. It has a southwest flavor and is somewhat spicy. The recipe serves 10, so I usually make it when I know we're getting ready to encounter cold weather that way Billy can take something warm in his lunch.

[Devyn-Leann]

I also just brown the meat and throw everything in my large slow cooker, that way it can simmer all day.

[Teresa]

YUM~~

[Diane Amberg]

ditto!!!!