Cook the bacon in a large pot until it becomes brown and crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain.

Next, brown the sausage in the bacon drippings, ensuring both sides are cooked evenly. Adjust the heat as necessary to prevent the fond (the brown bits at the bottom of the pot) from burning. Once browned, transfer the sausage to the plate with the bacon.

Add the beef, onion, and garlic to the pot, cooking until the beef is no longer pink. Sprinkle the mixture with flour, salt, pepper, and chili powder, stirring and cooking for an additional minute.

Incorporate the diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water into the pot. Bring the mixture to a boil, then immediately reduce the heat and let it simmer, covered, for one hour, stirring occasionally.

Garnish the stew with parsley before serving. If the stew becomes too thick, add more water as needed.