To a cold large dutch oven, add in the bacon pieces.** Turn the heat to medium-high and cook the bacon for about 8-10 minutes, or until the bacon becomes crispy. Use a slotted spoon to transfer the bacon from the pot to a medium bowl, leaving the drippings behind. Set the bacon aside.

Add the sliced kielbasa and onions to the dutch oven and mix it with the drippings. Cook the kielbasa pieces until they have browned on both sides and the onions are translucent (about 7 minutes). Use the slotted spoon to transfer the kielbasa and onions from the pot to the bowl with the bacon. Turn the heat down to medium.

Add the ground beef to the dutch oven, breaking it up into a small crumble as it cooks. Cook the beef until there is almost no visible pink remaining (about 7 minutes) then drain away any excess grease, leaving the beef in the pot.

Return the pot back to medium heat. Add in the minced garlic, chili powder, cumin, parsley, salt, and pepper. Mix. Cook until aromatic (about 1 minute), then sprinkle the flour over the seasoned beef and thoroughly mix together.

Return the kielbasa and bacon back to the pot, along with the diced tomatoes, RO-TEL, pork and beans, potatoes, corn, and beef broth. Stir to combine.

Turn the heat back up to high and bring to just a boil. Once the bubbling starts, turn the heat down to medium-low and cover with a fitted lid. Simmer the stew for about 50-55 minutes or until potatoes are fork tender, stirring occasionally.

Serve and top with freshly chopped green onions.