01 -
In a large, heavy-bottomed pot, cook the chopped bacon over medium-high heat until it is crispy. Transfer to a paper towel-lined plate.
02 -
Discard all but 1 tablespoon of bacon fat. Add the onion to the pot and cook until softened, about 4 minutes. Add the garlic and cook for 30-60 seconds until fragrant.
03 -
Add ground beef to the pot, breaking it into crumbles. Cook until browned and no longer pink. Drain excess grease and return beef and onion to the pot.
04 -
Add the smoked sausage slices, cooked bacon, chili powder, cumin, smoked paprika, salt, and ground black pepper. Mix thoroughly.
05 -
Pour in the diced tomatoes and scrape any browned bits from the bottom of the pot using a wooden spoon.
06 -
Add the diced potatoes and beef broth to the pot. Stir well and bring to a boil, then reduce heat to maintain a steady simmer.
07 -
Let the stew simmer uncovered for 25 minutes, or until the potatoes are tender and easily pierced with a fork.
08 -
Add the black beans, kidney beans, and corn to the pot. Heat the stew for another 5 minutes or until warmed through.
09 -
Remove from heat, adjust seasonings to taste, and serve hot, garnished with parsley if desired.