Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

In the bacon fat, add the ground beef and sliced smoked sausage. Brown the meat, breaking up the ground beef with a spoon until there’s no pink left and the sausage is lightly seared. Drain excess fat if the pot looks greasy.

Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3–4 minutes.

Stir in the diced potatoes, drained corn, rinsed beans, diced tomatoes (with juices), and beef broth. Scrape any browned bits from the bottom of the pot.

Season with chili powder, cumin, salt, and pepper. Give everything a good stir to combine.

Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Taste and adjust seasoning, then stir the reserved crispy bacon into the stew right before serving so it keeps some crunch. Serve warm and enjoy.