Ingredients:

  • 1 lb (450g) Beef Stew Meat, cut into 1-inch cubes
  • 6 slices Bacon, chopped
  • 1 large Yellow Onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil (15 ml)
  • 1 (15 ounce / 425g) can Diced Tomatoes, undrained
  • 1 (15 ounce / 425g) can Kidney Beans, rinsed and drained
  • 1 (15 ounce / 425g) can Pinto Beans, rinsed and drained
  • 1 (15 ounce / 425g) can Corn, drained
  • 1 cup (240 ml) Beef Broth
  • 1/2 cup (120 ml) BBQ Sauce
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt and Pepper to taste
  • Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Chopped Green Onions

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches until browned on all sides. Set aside.
  2. In the same skillet, cook bacon until crispy. Remove bacon with a slotted spoon, reserving drippings in the pan. Add onion and garlic to the pan with bacon drippings and sauté until softened, about 5 minutes.
  3. In the crockpot, layer the diced tomatoes, kidney beans, pinto beans, corn, beef broth, BBQ sauce, chili powder, smoked paprika, and oregano.
  4. Add the browned beef, cooked bacon, and sautéed onion and garlic to the crockpot.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until beef is tender.
  6. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with shredded cheddar cheese, sour cream, and chopped green onions, if desired.