🌶️ 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!