In a large pot over medium heat, cook the chopped bacon until it is browned and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.

Add the sliced kielbasa sausage to the bacon drippings in the pot. Brown the sausage on both sides, adjusting the heat as necessary to prevent burning the fond (the browned bits at the bottom of the pot). Transfer the sausage to the plate with the bacon and set aside.

In the same pot, add the ground beef, diced onion, and minced garlic. Cook until the beef is no longer pink, breaking it up with a spoon as it cooks. Sprinkle the flour, salt, black pepper, and chili powder over the beef mixture. Stir well and continue to cook for about 1 minute.

Add the petite diced tomatoes, baked beans, chopped green chilies, sweet corn, cubed potatoes, cooked bacon, browned sausage, and water to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 1 hour. Stir occasionally to ensure even cooking and prevent sticking.

Taste the stew and adjust the seasoning if needed. Garnish with chopped parsley before serving.

If the stew is too thick, add additional water to achieve the desired consistency.