Texas Cowboy Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
4 garlic cloves
Add the sliced sausage and cook for 3–4 minutes, until it starts to brown. Next, add the ground beef, break it up with a spoon and cook for 5-6 minutes until browned all over.
½ pound chorizo sausage
1 pound ground beef
Stir in the taco seasoning, ground cumin, and smoked paprika and continue to cook for another minute.
3 tablespoons taco seasoning
1 teaspoon ground cumin
½ teaspoon smoked paprika
Add the kidney beans, black beans, sweetcorn, potatoes, Rotel tomatoes, crushed tomatoes, and beef stock. Stir everything together.
1 can (14 oz / 400g) red kidney beans
1 can (14 oz / 400g) black beans
1 can (7 oz / 200g) sweetcorn
1 pound Yukon Gold potatoes
1 can (10 oz / 300g) Rotel tomatoes
1 can (14 oz / 400g) crushed tomatoes
4 cups beef stock
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the potatoes are fork-tender.
Taste the stew and season with salt and black pepper as needed. Serve hot, with crusty bread or cornbread.
Salt and ground black pepper to taste