Slow Cooker Pinto Beans, Green Chile & Beef

Instructions:

1. If desired, heat olive oil in a skillet over medium-high heat and sear the beef chunks on all sides until browned. This adds deeper flavor but can be skipped.
2. Place beef, pinto beans, onion, garlic, and green chile into the slow cooker.
3. Pour in beef broth and add cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
4. Stir gently to combine, cover, and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beans are tender and the beef is very soft.
5. Shred some of the beef directly in the pot and stir to naturally thicken the mixture.
6. Taste and adjust seasoning before serving.

Variations

• Use pork shoulder instead of beef for a different but equally rich version.
• Add diced potatoes or carrots for extra heartiness.
• Stir in a spoonful of bacon grease or butter at the end for added richness.
• Make it spicier with jalapeños or serrano chiles.

Tips

• If using dried beans, ensure there is enough liquid to keep them fully submerged.
• Avoid adding acidic ingredients until the beans are tender, as acid can slow cooking.
• Let the dish rest 10–15 minutes before serving to thicken naturally.
• Leftovers reheat beautifully and develop even deeper flavor overnight.