Slow Cooker Texas Cowboy Stew

1 pound ground beef
1 pound smoked sausage, sliced
1 large onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes (14.5 ounces each)
1 can whole kernel corn, drained (15 ounces)
1 can Ranch-style beans or pinto beans, drained (15 ounces)
1 can diced green chiles (4 ounces)
4 cups beef broth
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste

1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

2. Transfer the browned beef to your slow cooker.

3. In the same skillet, sauté the chopped onion and minced garlic until fragrant and translucent, about 5 minutes.

4. Add the sautéed onions and garlic to the slow cooker.

5. Add the sliced smoked sausage, diced tomatoes (with their juice), drained corn, drained beans, diced green chiles, and beef broth to the slow cooker.

6. Stir in the chili powder, cumin, salt, and pepper.

7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The flavors will meld together beautifully, creating a savory and rich stew.

8. Taste and adjust seasoning if needed before serving.

Feel free to get creative with your Texas Cowboy Stew! You can add other vegetables like bell peppers, carrots, or potatoes if you have them on hand. If you prefer a bit more kick, toss in some diced jalapeños or a splash of hot sauce. For a smoky twist, you can use smoked paprika instead of regular chili powder. If you’re pressed for time, you can even prep the ingredients the night before and store them in the fridge, so all you have to do is dump everything into the slow cooker in the morning. Enjoy making this your own and adapting it to your family’s taste preferences.