Cowboy Stew
- Carbohydrate 7.28360157993833 g
- Cholesterol 115.66605435 mg
- Fat 25.5145708125 g
- Fiber 0 g
- Protein 31.621058093625 g
- Saturated Fat 9.977898159075 g
- Serving Size 1 1 Serving (177g)
- Sodium 112.264111575 mg
- Sugar 7.28360157993833 g
- Trans Fat 3.6519855689625 g
- Calories 394 calories
Step-by-step
- Crumble the ground beef into a large skillet or Dutch oven over medium-high heat.
- Add onion; cook and stir until beef is no longer pink.
- Drain off grease.
- Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies.
- Cover and simmer for 30 minutes, stirring occasionally.
Brown the ground beef and chopped onion over medium-high heat until no pink remains, ensuring you drain the accumulated grease thoroughly before adding any canned ingredients. Excess fat will separate during the subsequent simmer, leaving an oily slick on the surface that ruins the mouthfeel. Once the meat is drained, reduce the heat to medium-low. This lower temperature prevents the high sugar content in the tomato sauce and cream-style corn from scorching on the bottom of the Dutch oven. Stir in the chili, baked beans, and diced green chiles, then cover the pot with a tight-fitting lid. Simmer the mixture for 30 minutes, stirring occasionally to distribute heat evenly. If the stew thickens too quickly and threatens to stick, adjust the burner down further or add a splash of water. Store leftovers in an airtight container in the refrigerator for up to four days. Cooks needing a leaner profile can substitute ground turkey at a one-to-one ratio without altering the simmering time.
