In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat.

In the same pot with the rendered bacon fat, add the kielbasa sausage. Brown the sausage on both sides for about 3–4 minutes. Once done, remove the sausage and place it with the bacon.

Add the ground beef, diced onion, and minced garlic to the pot. Cook for 5–7 minutes, stirring frequently, until the beef is browned and no longer pink, and the onion is softened.

Sprinkle the flour, salt, black pepper, and chili powder over the beef mixture. Stir well to coat the meat and cook for 1 minute.

Pour in the canned diced tomatoes, baked beans, green chiles, corn, diced potatoes, and reserved bacon and sausage. Stir everything together to combine.

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 1 hour, stirring occasionally.

After simmering, check the consistency of the stew. If it's too thick, stir in additional water until desired thickness is reached. Ladle the Cowboy Stew into bowls and garnish with freshly chopped parsley.