In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking and avoid burning. Once the bacon is golden brown, use a slotted spoon to transfer it to a paper towel-lined plate to drain excess grease, leaving the drippings in the pot for added flavor.

In the same pot with the bacon drippings, add the sliced kielbasa sausage and cook for about 3-4 minutes until browned and slightly crispy, stirring often to ensure even cooking. Once golden, remove the kielbasa and place it with the cooked bacon.

Increase the heat to medium-high and add the ground beef, diced onion, and minced garlic to the pot. Cook for 6-8 minutes, breaking up the beef until it’s no longer pink and the onions have turned translucent. Sprinkle in the all-purpose flour, salt, black pepper, and chili powder, stirring for about 1 minute to combine.

Pour in the canned diced tomatoes, baked beans, chopped green chilies, sweet corn, diced russet potatoes, and about 4 cups of water into the pot. Stir everything together.

Raise the heat to high until the stew reaches a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 hour, stirring occasionally to prevent sticking.

After an hour, check the stew's consistency; if it’s too thick, add more water to reach your desired texture. Sprinkle freshly chopped parsley over the top before serving.