Step 1: Heat a large pot or Dutch oven over medium heat. Add the ground beef, breaking it into small pieces. Cook, stirring occasionally, until no pink remains and it's lightly browned (6-8 minutes). Transfer the beef to a bowl, leaving rendered fat in the pot.
Step 2: Add the sliced smoked sausage to the same pot. Sauté for 3-4 minutes, turning to brown evenly. Remove sausage to the bowl with the ground beef.
Step 3: Add the diced onion and minced garlic to the pot with the remaining fat. Cook, stirring frequently, until the onion softens and turns translucent and the garlic is fragrant (2-3 minutes).
Step 4: Return both the ground beef and sausage to the pot. Add the diced potatoes, drained and rinsed pinto beans, diced tomatoes (with juices), tomato sauce, and drained corn. Pour in the beef broth and stir to combine, scraping up any browned bits from the bottom of the pot.
Step 5: Stir in the chili powder, paprika, ground cumin, salt, and black pepper. Mix well to ensure spices are evenly distributed.
Step 6: Increase heat and bring the stew to a gentle rolling boil. Once boiling, reduce heat to low and simmer, uncovered, for 25-30 minutes, stirring occasionally, until potatoes are fork-tender and the broth has slightly thickened.
Step 7: Taste the stew and adjust seasoning as needed (add more salt, pepper, or a dash of hot sauce if desired). Ladle into bowls and serve hot with your favorite garnishes like shredded cheddar cheese or cornbread.