114 oz. package hot smoked andouille sausage, sliced into 1/2 inch pieces
115 oz. can diced tomatoes, undrained
115 oz. can pinto beans, undrained
115 oz. can cut green beans, undrained
115 oz. can whole kernel corn, undrained
14 oz. can chopped green chilies
4medium potatoespeeled and cubed into 1/2 inch pieces
Heat cast iron 12-inch Dutch oven over medium heat using campfire coals, charcoal briquettes, camp stove or RV stove. Camp Cooking Tip: Make sure you have enough fuel to cook your entire meal before you begin the cooking process. This old fashioned cowboy stew requires approximately 1.5 total hours of cooking time.
Add bacon, cook stirring until the bacon is slightly browned. Do not drain the grease from the pot.
Add the onion and garlic to the pot, cook stirring until softened.
Add the ground beef, using a spoon to break it up into crumbles as it browns. Do not drain the grease from the pot.
Add the sausage, cook till slightly warmed, stirring occasionally.
Now add the flour, salt, and pepper stirring it into the pot. Make sure the flour is well incorporated and cook it for a couple of minutes before adding the remaining ingredients.
Add the tomatoes, beans, corn, green chilies and potatoes. Stirring until all the ingredients are combined.
Bring to a boil, then reduce heat and simmer, cook covered for about an hour, stirring occasionally to make sure nothing is sticking to the bottom of the pot as it cooks.