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Slow Cooker Pinto Beans, Green Chile, and Beef

Slow Cooker Pinto Beans, Green Chile, and Beef

This comforting dish combines tender pinto beans, zesty green chiles, and flavorful beef, all slow-cooked to perfection. It’s a satisfying meal that’s great for busy weekdays or cozy weekends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Southwestern
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker
  • 1 large skillet
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board

Ingredients
  

  • 1 pound pinto beans, dry Rinse and soak the beans before using.
  • 1 pound ground beef Brown the ground beef before adding to the slow cooker.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles
  • 5 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf Remove before serving.
  • Optional toppings shredded cheese, sour cream, chopped cilantro

Instructions
 

  • Rinse the dry pinto beans under cold water, removing any debris or damaged beans. Soak the beans overnight in water or use the quick soak method by boiling them for 1 hour and then let them sit off the heat for 1 hour. Drain the beans before using.
  • In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
  • Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté for about 3-4 minutes or until the onion is translucent.
  • Transfer the beef mixture to the slow cooker. Add the soaked and drained pinto beans, diced green chiles, beef broth, cumin, chili powder, salt, black pepper, and bay leaf.
  • Stir the ingredients together, ensuring that everything is well combined. Cover the slow cooker and set it to low. Cook for 8 hours or until the pinto beans are tender.
  • Once cooked, remove the bay leaf before serving. Taste and adjust seasoning if needed.
  • Serve hot, topped with optional shredded cheese, sour cream, and chopped cilantro if desired.

Notes

For a spicier dish, consider using spicy green chiles or adding diced jalapeños.
This dish pairs well with cornbread or warm tortillas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to improve as it sits!
You can freeze leftovers for up to 3 months; just ensure they are in a freezer-safe container.