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Slow cooker pinto beans green chile and beef recipe

This slow cooker pinto beans green chile and beef recipe creates a hearty, flavorful meal with minimal effort. Tender pinto beans, succulent beef, and zesty green chiles combine in your slow cooker to produce a satisfying dish that's perfect for family dinners or meal prep. The recipe serves 6-8 people and cooks low and slow for maximum flavor development.
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Equipment

  • 6-quart slow cooker
  • Large skillet for browning meat
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle for serving

Ingredients
  

  • 2 cups dried pinto beans soaked overnight and drained
  • 2 lbs beef chuck roast cut into 2-inch cubes
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 4 oz cans diced green chiles
  • 1 jalapeño pepper seeded and minced (optional)
  • 6 cups beef broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 bay leaf
  • 2 tbsp tomato paste

Instructions
 

  • Prepare the beans: Soak pinto beans overnight in plenty of water. Drain and rinse before using.
  • Brown the beef: Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 6-8 minutes total. Transfer to slow cooker.
  • Sauté aromatics: In the same skillet, cook diced onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  • Combine ingredients: Add the sautéed onion and garlic to the slow cooker with the beef. Add soaked pinto beans, diced green chiles, jalapeño (if using), beef broth, cumin, chili powder, smoked paprika, oregano, tomato paste, and bay leaf.
  • Season and cook: Stir everything together, ensuring beans are covered with liquid. Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beans are tender and beef is easily shredded with a fork.
  • Final seasoning: Remove bay leaf and taste for seasoning, adding more salt and pepper as needed. If desired, partially mash some beans against the side of the slow cooker to thicken the liquid.
  • Serve: Ladle into bowls and serve hot with your favorite toppings.

Notes

Soaking beans overnight is crucial for even cooking and better texture
If you forget to soak beans, use the quick-soak method: cover with boiling water, let stand 1 hour, then drain
Don't add salt to beans until they're tender, as it can toughen the skins
Liquid levels may vary depending on your slow cooker; add more broth if needed