🌶️ Slow Cooker Pinto Beans with Green Chile and Beef
Tender, smoky, and full of bold flavor – a Southwestern classic made easy!
If you’re looking for a comforting one-pot meal that delivers rich, savory flavor with minimal effort, this Slow Cooker Pinto Beans with Green Chile and Beef recipe is calling your name. With fall-apart sirloin, creamy slow-cooked beans, and the spicy warmth of green chile, this dish hits every note of cozy satisfaction.
Perfect for cool evenings, game day gatherings, or anytime you’re craving Tex-Mex comfort food, this set-it-and-forget-it slow cooker recipe makes feeding a hungry crowd deliciously easy. It’s hearty enough to stand alone in a bowl, yet versatile enough to serve with tortilla chips, shredded cheese, sour cream, or warm flour tortillas.
❤️ Why You’ll Love This Recipe
- 🛠️ Hands-off cooking – The slow cooker does all the work while you get on with your day.
- 🫘 Soaked dried beans = creamy texture – Soaking ahead leads to better digestion and superior flavor.
- 🌶️ Green chile adds depth – Customize the heat to your preference!
- 🥩 Fall-apart tender beef – Sirloin slow-cooked with seasonings melts in your mouth.
- 🌟 Feeds a crowd – Perfect for meal prep or potlucks.
🛒 Ingredients
For the Beans and Beef:
- 1 lb. dried pinto beans, soaked overnight and drained
- 3 lbs. beef sirloin, cut into large chunks
- 2 Tbsp. vegetable oil
- 3 beef bouillon cubes
- 1 poblano pepper, diced
- 1 cup red onion, diced
- 2 tsp. garlic, minced
- 2 bay leaves
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- Green chile, diced or sauce, to taste (mild to spicy)
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1 cup beer (or substitute water)
- 4 cups water
- 1/8 tsp. salt (adjust to taste after cooking)
For Serving (Optional):
- Tortilla chips
- Shredded Monterey Jack cheese
- Diced jalapeños
- Sour cream
- Warm flour tortillas or cornbread (highly recommended)
👩🍳 Step-by-Step Instructions
🫘 Step 1: Soak the Pinto Beans
- The night before, place the pinto beans in a large bowl.
- Cover with several inches of water and let soak overnight.
- In the morning, drain and rinse the beans, then set aside.
💡 Soaking helps the beans cook evenly and digest more easily.
🥩 Step 2: Sear the Beef
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Working in batches, sear the sirloin chunks on all sides until browned.
- Set the browned meat aside.
🌶️ Step 3: Add Ingredients to the Slow Cooker
- To your slow cooker, add the soaked and drained beans, diced poblano, green chile, onion, garlic, bouillon cubes, bay leaves, black pepper, oregano, cumin, and cayenne pepper.
- Pour in 1 cup of beer (or water) and 4 cups of water. Stir everything well to combine.
- Place the browned beef chunks on top.
🔥 Step 4: Slow Cook
- Cover and cook on LOW for 10 hours.
Avoid opening the lid during cooking—this keeps the temperature steady and ensures perfectly tender beef.
🧂 Step 5: Finish the Dish
- After 10 hours, remove the bay leaves.
- Take out the beef and shred it using two forks. Set aside.
- Degrease the beans by gently laying a few paper towels on the surface of the stew. Let them soak up excess fat, then discard.
- Mash about 1 cup of the cooked beans with a fork or potato masher and stir them back in. This will thicken and cream up the broth naturally.
- Return the shredded beef to the slow cooker and stir everything together.
- Taste and adjust salt as needed.
🍽️ Step 6: Serve and Enjoy
- Ladle the beans and beef into bowls.
- Top with shredded Monterey Jack, diced jalapeños, and a dollop of sour cream.
- Serve with tortilla chips, cornbread, or flour tortillas for dipping and scooping.
🌟 Pro Tip: Leftovers taste even better the next day. Store in an airtight container and reheat gently on the stove or in the microwave.
🧠 Expert Tips & Variations
🧂 Season at the End:
- Bouillon cubes add salt, so it’s best to adjust the seasoning after cooking.
🍺 Want a deeper flavor?
- Use beer for a rich, earthy base. A light lager or Mexican-style beer works great.
🧄 Don’t skip the aromatics:
- Garlic, onion, and poblano pepper build the flavor foundation—don’t skimp!
🌱 Make it Meatless:
- Skip the beef and double up on beans and veggies for a hearty vegetarian version.
🔥 Want it spicier?
- Add more cayenne, or stir in chopped jalapeños or serranos to crank up the heat.
⚠️ Important Notes
- Soak beans at least 8 hours to reduce cooking time and improve texture.
- Don’t skip browning the beef—it adds deep, caramelized flavor to the stew.
- Always taste and adjust seasoning after cooking—especially salt.
🔢 Nutritional Information (Approx. per serving – based on 8 servings)
- Calories: 420
- Protein: 36g
- Carbohydrates: 28g
- Fiber: 9g
- Fat: 20g
- Sodium: 550mg (adjustable)
Note: These values may vary depending on serving size and specific ingredients used.
❓ Frequently Asked Questions (FAQ)
Can I use canned beans instead of dried?
Yes, but dried beans provide better texture and flavor. If using canned, reduce cooking time and liquid significantly. Use 3 cans of drained pinto beans, and cook on LOW for about 5 hours.
Do I have to use beer?
Nope! Water or beef broth works just fine. Beer adds depth, but it’s not essential.
Can I freeze leftovers?
Absolutely! This dish freezes well. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Reheat gently on the stove.
What cut of beef works best?
Sirloin is a great choice for tenderness, but you can also use chuck roast, stew meat, or even brisket.
Can I cook this on HIGH instead?
You can, but low and slow yields the best texture. If short on time, cook on HIGH for 6 hours, but monitor closely.
🥄 Serve Up a Bowl of Comfort
Slow Cooker Pinto Beans with Green Chile and Beef is everything we love about Southwestern cooking—warm, hearty, a little spicy, and full of soul. Whether you’re meal prepping for the week, feeding a crowd, or just want a cozy meal with big flavor and minimal effort, this recipe is a keeper.
Don’t forget the chips, cheese, and sour cream—this one’s meant to be shared!