A hearty one-pot soup loaded with ground beef, potatoes, beans, corn, and tomatoes in a smoky, lightly spiced broth. Pure cold-weather comfort.
1½ pounds lean ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1½ pounds russet potatoes, peeled and diced
2 cans (10 ounces each) diced tomatoes with green chiles
1 can (15 ounces) pinto beans, drained and rinsed
1½ cups corn kernels
4 cups low-sodium beef broth
1 can (8 ounces) tomato sauce
In a large pot over medium-high heat, cook the ground beef, breaking it up, until browned, about 7 minutes. Drain off excess fat.
Add the onion and bell pepper and cook 4 minutes until softened. Stir in the garlic for 30 seconds.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir 1 minute until fragrant.
Add the potatoes, diced tomatoes, tomato sauce, and broth. Bring to a boil, then reduce the heat and simmer, partly covered, for 20 minutes.
Stir in the beans and corn and simmer 5 to 10 minutes more, until the potatoes are fork-tender.
Taste and adjust the seasoning. Ladle into bowls and top with cheddar, sour cream, and green onions.
Drain the beef fat before adding vegetables.
Cut potatoes into even ½-inch cubes.
Taste before adding extra salt.
Add broth when reheating, as the soup thickens.
Find it online: https://recipeshots.com/cowboy-soup/