Slow Cooker Pinto Beans, Green Chile, and Beef

Introduction

The Slow Cooker Pinto Beans, Green Chile, and Beef dish is a hearty, flavorful meal that’s perfect for chilly evenings or busy days. Packed with tender beef, smoky poblano peppers, green chiles, and creamy pinto beans, this dish combines rich spices and slow-cooked goodness. It’s easy to prepare and versatile, making it ideal for family dinners or gatherings. Serve it with tortilla chips and melted Monterey Jack cheese for the ultimate comfort food experience.

Ingredients

For the Beans and Beef

• 1 lb dried pinto beans (soaked overnight)
• 3 lbs beef sirloin (or chuck roast), cut into large pieces
• 2 tablespoons vegetable oil
• 3 beef bouillon cubes
• 1 poblano pepper, diced
• 1 cup red onion, diced
• 2 teaspoons garlic, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 cup beer (optional, or substitute with water or beef broth)
• 4 cups water
• 1/8 teaspoon salt (adjust to taste)

Optional Toppings

• Monterey Jack cheese, shredded
• Tortilla chips
• Fresh cilantro or sour cream

Instructions

1. Prepare the Pinto Beans

1. The night before, place pinto beans in the slow cooker and cover with several inches of water. Let them soak overnight.
2. In the morning, drain and rinse the beans, discarding the soaking water.

2. Brown the Beef

1. In a large skillet over medium-high heat, heat the vegetable oil.
2. Brown the beef on all sides to develop flavor. Set aside.

3. Assemble the Slow Cooker

1. Add the drained pinto beans to the slow cooker.
2. Layer the diced poblano pepper, onion, garlic, bay leaves, bouillon cubes, and spices (oregano, cumin, cayenne, black pepper).
3. Pour in the water and beer (or substitute liquid). Stir gently to combine.
4. Place the browned beef on top of the mixture.

4. Slow Cook

1. Cover and cook on LOW for 10 hours or HIGH for 6–7 hours. Do not lift the lid during cooking to ensure even heat and proper cooking.
2. After cooking, remove the bay leaves and discard.

5. Final Steps

1. Remove the beef, shred it with two forks, and return it to the slow cooker.
2. For a thicker texture, mash 1 cup of the beans and broth with a fork or potato masher, then stir them back into the pot.
3. Adjust salt to taste.

6. Serve

1. Ladle the stew into bowls and top with shredded Monterey Jack cheese, fresh cilantro, or a dollop of sour cream.
2. Pair with tortilla chips or cornbread for a satisfying meal.

Conclusion

The Slow Cooker Pinto Beans, Green Chile, and Beef is a delicious and satisfying dish that combines rich, slow-cooked flavors with a hint of spice. Perfect for busy days, this meal requires minimal prep while delivering maximum flavor. Serve it up with your favorite toppings for a cozy, protein-packed dinner that everyone will love! It also reheats beautifully, making it great for leftovers or meal prep.

For more details, visit the full recipe

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