Step 1: Brown the Meats
In a large Dutch oven or stockpot, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove the beef from the pot and set aside. Add the sliced sausage to the pot and cook until lightly browned. Remove the sausage and set it aside with the ground beef.

Step 2: Sauté Aromatics
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.

Step 3: Build the Base
Return the ground beef and sausage to the pot. Add the diced tomatoes, tomato sauce, and beef broth. Stir to combine, ensuring all the browned bits from the bottom of the pot are incorporated for added flavor.

Step 4: Add Vegetables and Seasoning
Add the diced potatoes, kidney beans, pinto beans, and frozen corn to the pot. Stir in the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Bring the mixture to a boil over medium-high heat.

Step 5: Simmer the Stew
Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for 30-40 minutes, stirring occasionally, until the potatoes are tender and the flavors are well-developed.

Step 6: Taste and Adjust
Taste the stew and adjust the seasoning as needed. Add more chili powder for heat, salt for depth, or smoked paprika for a richer flavor.

Step 7: Serve and Garnish
Ladle the stew into bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, fresh cilantro, or crushed tortilla chips. Serve hot with a side of crusty bread or warm tortillas.