Brown up ground beef and onion over medium high heat in a large skillet. Drain grease.
Add cumin, ground chili, black pepper, salt, garlic and flour. Turn off burner, stir to combine and place meat mixture into bottom of crockpot. (I use a 6 quart)
Add in sausage rounds, potatoes, baked beans, diced tomatoes, diced green chilis (or 1 can or rotel tomatoes), corn, parsley and beef broth. Mix well to combine.
Place lid on crockpot. Cook on low for 6-8 hours or on high for 4-6 hours. Monitor liquid level if you want it more soupy. This will make a nice thick stew liquid level.
The recipe looks good, although I’m substituting the chili powder with habanero peppers. I can’t wait to see how it turns out.
I hope you enjoy this recipe. It’s definitely very versatile. 🙂