Green Chili Stew with Pinto Beans

Instructions:

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease.
2. Add the diced onion and garlic; cook until softened and fragrant.
3. Stir in the roasted green chiles, diced tomatoes, pinto beans, kidney beans, cumin, chili powder, salt, and pepper.
4. Pour in the beef broth and bring the mixture to a gentle boil.
5. Reduce the heat, cover, and simmer for 30–40 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.
6. Taste and adjust seasoning before serving.

Variations

• Swap beef broth for chicken broth and use ground chicken or turkey for a lighter version.
• Add diced potatoes or hominy for even more heartiness.
• Stir in cilantro or green onions just before serving for extra freshness.
• Add a squeeze of lime to brighten the flavor.

Tips

• For deeper flavor, char your green chiles or jalapeño directly over a flame before chopping.
• Let the stew rest 10 minutes after cooking; the beans and broth thicken beautifully.
• Serve with tortillas, cornbread, or shredded cheese to make it even more comforting.
• This stew reheats wonderfully — perfect for meal prep or leftovers.