Slow Cooker Pinto Beans, Green Chile, and Beef

Slow Cooker Pinto Beans, Green Chile, and Beef

This Slow Cooker Pinto Beans, Green Chile, and Beef recipe is a hearty, soul-warming dish that brings together tender beef sirloin, smoky poblano and green chiles, and slow-cooked beans in a deeply flavorful broth. It’s comfort food with Southwestern flair — easy to prep, rich in flavor, and perfect for cozy dinners or game day gatherings. Top it with melty cheese and serve with chips for a complete meal!

Why You’ll Love This Recipe

One-Pot Wonder: Everything simmers together in the slow cooker — minimal cleanup required!
Deep, Rich Flavor: Low and slow cooking allows the beef, beans, and chiles to develop irresistible taste.
Budget-Friendly: Uses inexpensive pantry staples and stretches easily to feed a crowd.
Perfect for Leftovers: Tastes even better the next day and is freezer-friendly.
Comfort Food Classic: Warm, hearty, and satisfying with every bite.

Key Ingredients

For the Main Dish:

Dried Pinto Beans (1 lb): A classic bean that holds up well in long, slow cooking.
Beef Sirloin (3 lbs): Cut into chunks for searing and shredding later.
Vegetable Oil (2 tbsp): For searing the beef and locking in flavor.
Beef Bouillon Cubes (3): Intensifies the savory beefy base.
Poblano Pepper (1, diced): Mild and smoky — adds complexity.
Green Chile (1 cup or to taste): Use Hatch or roasted green chile for authentic flavor.
Red Onion (1 cup, diced): Sweet and sharp, balances the richness.
Garlic (2 tsp, minced): Brings bold aromatic flavor.
Bay Leaves (2): Infuse the broth with subtle herbal depth.
Dried Oregano (1 tsp): Mexican oregano if possible, for citrusy notes.
Cumin (1/4 tsp): Warm, earthy spice that complements beans beautifully.
Cayenne Pepper (1/8 tsp): Just a touch of heat.
Beer (1 cup): Adds body and flavor depth — can substitute with water.
Water (4 cups): The main liquid for simmering.
Salt (1/8 tsp or to taste): Added at the end for proper seasoning.

For Serving:

Tortilla Chips: For dipping or scooping.
Monterey Jack Cheese (shredded): Creamy and mild, perfect for melting over hot bowls.

Expert Tips

Soak the Beans Overnight: This reduces cooking time and helps with digestion.
Sear the Beef First: Browning creates a flavor base that enriches the entire dish.
Use High-Quality Chiles: Hatch green chiles or homemade roasted chiles will make a big difference in taste.
Degrease with Paper Towels: A clever method to remove excess fat without disturbing the broth.
Mash Some Beans: Mashing a portion thickens the stew naturally and improves texture.

Ingredients

For the Pinto Beans:

• 1 lb dried pinto beans (see directions for soaking overnight)
• 4 cups water

For the Beef and Slow Cooker Ingredients:

• 3 lbs beef sirloin
• 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 pepper
• 1 tsp dried oregano
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 1 cup beer (can use additional water instead)
• Green chile (amount to taste)
• 1/8 tsp salt to taste (add at the end)

Options for Serving:

• Tortilla chips
• Shredded Monterey Jack cheese

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Instructions

Step 1: Preparing the Beans

1. The night before cooking, add the pinto beans to the slow cooker and cover with a few inches of water.
2. Let the beans soak overnight in the water without turning on the slow cooker.

Step 2: Preparing the Beans and Beef

1. In the morning, drain the water off the soaked pinto beans.
2. In a large skillet over medium-high heat, heat the oil and brown the sirloin on all sides. Set the beef aside.
3. Add the beef bouillon cubes, diced poblano pepper, green chile, diced onion, minced garlic, bay leaves, pepper, oregano, cumin, and cayenne pepper to the slow cooker along with the drained pinto beans.
4. Pour in the beer (or water) and the 4 cups of water, and stir.
5. Add the browned beef to the slow cooker, cover, and cook on LOW for 10 hours without opening the lid during the cooking time.

Step 3: Finishing the Dish

1. When the cooking time is up, remove the bay leaves and discard.
2. Remove the beef from the slow cooker and shred it with a fork. Set it aside.
3. To degrease the pinto beans, place paper towels over the top of the beans and pull them off quickly. Discard the paper towels.
4. Take about 1 cup of the beans and some of the broth into a small bowl, then mash them with a fork or potato masher. Add the mashed beans back into the slow cooker with the rest of the beans.
5. Stir the shredded beef back into the slow cooker.
6. Season with salt to taste.

Step 4: Serve

Serve the dish with tortilla chips and a generous sprinkle of shredded Monterey Jack cheese.

Important Notes When Making This Recipe

Don’t Add Salt Early: Salt can toughen the beans if added too soon — always season at the end.
No Peeking: Keep the lid closed during cooking to maintain the correct temperature.
Use Low Setting Only: Cooking on high may result in unevenly cooked beans or dry meat.
Mash Carefully: Only mash a small portion of the beans to maintain some whole bean texture.

Nutrition Information (Per Serving – Approx. 8 servings)

Calories: 420
Protein: 34g
Fat: 18g
Carbohydrates: 32g
Fiber: 10g
Sugar: 3g
Sodium: 450mg

Note: Nutrition will vary based on serving size and toppings added.

Frequently Asked Questions

Can I use canned beans instead of dried?

It’s not recommended for this recipe, as canned beans can become too soft during the long cooking time. Stick with dried beans for the best texture.

What kind of green chile should I use?

Use Hatch green chiles or fire-roasted green chiles. You can use mild or hot depending on your spice preference.

Can I use a different cut of beef?

Yes! Chuck roast or brisket would also work well in this recipe — they’re perfect for slow cooking and shredding.

Can I make this recipe without beer?

Definitely. Just replace the beer with additional water or low-sodium beef broth for similar results.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

How to Serve

Top with: Monterey Jack cheese, fresh cilantro, diced onions, or sour cream.
Pair with: Cornbread, warm tortillas, or Mexican rice.
Turn leftovers into: Tacos, burritos, or even enchilada filling.

This Slow Cooker Pinto Beans, Green Chile and Beef recipe brings comfort, spice, and heartiness to the table with very little effort. Perfect for cool nights or big gatherings, it’s the kind of recipe that keeps people coming back for seconds — and asking for the recipe!