In a large saucepan, cook bacon until crispy and brown. Transfer bacon to a plate lined by a paper towel and drain using a slotted spoon

Brown the sausage in the pot drippings. Adjust heat to ensure that the sausage (brown bits at the bottom) doesn't burn. Transfer to a plate and add bacon.

Brown the beef, onion, garlic, and beef in a large pot. Sprinkle flour, salt and pepper on the beef. Stir for one minute.

Diced tomatoes, sweet corn, potatoes and green chilies. Add water. Bring to boil, then reduce heat immediately and simmer covered for one hour, stirring occasionally.

Garnish with parsley

If stew becomes too thick, add more water.