Ingredients
Scale
For the Soup:
- 1 lb lean ground beef
- 12 oz smoked sausage, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and diced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can Rotel diced tomatoes with green chiles
- 4 cups beef broth
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
Seasonings:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For Topping:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
Optional Add-Ins:
- 1 diced green bell pepper
- 1 cup frozen mixed vegetables
- 1 chipotle pepper in adobo, minced
- ½ tsp cayenne pepper
- Cooked bacon crumbles
- Diced avocado for serving
Instructions
- Heat a large skillet over medium-high heat. Cook the ground beef for 6–8 minutes, breaking it into crumbles until browned. Drain any excess grease.
- Add the onion and garlic to the skillet and cook for 2–3 minutes, until softened.
- Transfer the beef mixture to a 6-quart or larger slow cooker.
- Add the smoked sausage, potatoes, pinto beans, kidney beans, corn, fire-roasted tomatoes, Rotel tomatoes, beef broth, tomato sauce, and Worcestershire sauce.
- Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Stir everything well to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender and the flavors have fully developed.
- Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and top with cheddar cheese, sour cream, green onions, cilantro, jalapeños, and crushed tortilla chips.
- Serve hot with cornbread, buttery biscuits, or crusty bread.