Here’s a hearty and flavorful recipe for Slow Cooker Pinto Beans, Green Chile, and Beef — a Southwestern-style dish that’s perfect for meal prep, burrito bowls, or cozy dinners. It’s rich, savory, and full of protein and spice, all cooked low and slow.
🫘🌶️🥩 Slow Cooker Pinto Beans, Green Chile, and Beef
Ingredients (Serves 6–8)
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1 lb (450g) ground beef
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2 cups dried pinto beans, rinsed (or use 3 cans, drained and rinsed)
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1 medium onion, diced
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1 (4 oz) can diced green chiles (mild or hot)
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1 (14.5 oz) can diced tomatoes (fire-roasted optional)
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4 cups beef broth (or water with bouillon)
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3 cloves garlic, minced
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1½ tsp cumin
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1 tsp chili powder
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1 tsp salt, more to taste
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½ tsp black pepper
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Optional: ½ tsp smoked paprika, 1 bay leaf
🔧 Instructions
1. Brown the beef (optional but recommended):
In a skillet, cook ground beef over medium heat until browned. Drain excess fat. (You can also skip this step and add raw beef straight into the slow cooker, but browning adds depth.)
2. Add to slow cooker:
To a 6-quart slow cooker, add:
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Pinto beans (dried or canned)
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Cooked beef
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Onion, garlic, green chiles, tomatoes
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Broth and seasonings
3. Cook:
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If using dried beans:
Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans are soft.
(No soaking required, but you can soak them overnight if you prefer.) -
If using canned beans:
Cook on LOW for 4–5 hours or HIGH for 2–3 hours, just to meld flavors.
4. Finish & serve:
Taste and adjust seasoning. Serve hot with toppings like shredded cheese, sour cream, chopped cilantro, avocado, or tortilla chips.
🍽️ Serving Ideas
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Serve over rice, in taco bowls, or rolled into burritos
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Use leftovers for nacho toppings or stuffed peppers
📝 Tips
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Want it spicy? Add jalapeños or chipotle peppers in adobo
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Make it meatless by skipping beef and adding more beans or lentils
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Freeze leftovers in portions for easy future meals
Would you like a pressure cooker version, a vegetarian twist, or to turn this into a chili-style dish next?