Name: Slow Cooker Pinto Beans, Green Chile & Beef
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southwestern
Ingredients: 2 lbs beef chuck roast, cut into chunks; 2 cups dried pinto beans, rinsed (or 3 cans pinto beans, drained and rinsed); 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (4 oz) diced green chiles; 4 cups beef broth; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper

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This slow cooker pinto beans, green chile, and beef recipe is one of my favorite comfort meals. I like how the beef becomes incredibly tender while the pinto beans turn rich and creamy after hours of slow cooking. The green chiles add just the right amount of warmth and depth, making this dish filling, cozy, and perfect for relaxed family meals. Slow Cooker Pinto Beans, Green Chile & Beef

Why You’ll Love This Recipe

I love this recipe because it’s hearty, simple, and packed with flavor. I like that everything comes together in one slow cooker with minimal effort. It’s also a great make-ahead meal, and I enjoy how the leftovers taste even better the next day.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 lbs beef chuck roast, cut into chunks
2 cups dried pinto beans, rinsed (or 3 cans pinto beans, drained and rinsed)
1 medium onion, chopped
2 cloves garlic, minced
1 can (4 oz) diced green chiles
4 cups beef broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

Directions

I begin by rinsing the dried pinto beans and adding them to the slow cooker. I layer the chopped onion, minced garlic, and diced green chiles over the beans.

In a skillet, I heat the olive oil over medium-high heat. I season the beef chunks with salt and pepper, then sear them until browned on all sides. I transfer the beef to the slow cooker.

I pour in the beef broth and sprinkle in the cumin, chili powder, and smoked paprika. I gently stir everything together, cover the slow cooker, and cook on low for about 8 hours, until the beans are tender and the beef easily pulls apart. I taste and adjust seasoning before serving.

Servings And Timing

I usually get 6 to 8 servings from this recipe.
Prep time: 15 minutes
Cook time: 8 hours
Total time: 8 hours 15 minutes

Variations

I sometimes add hominy for extra texture and a more traditional Southwestern feel. When I want a quicker version, I use canned pinto beans and reduce the cooking time. I also like increasing the green chiles or adding a pinch of cayenne when I want more heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I also freeze portions for up to 3 months. When reheating, I warm it on the stovetop or in the microwave and add a little broth if it becomes too thick.

FAQs

Can I use canned pinto beans instead of dried?

I can use canned pinto beans, and I usually shorten the cooking time since they’re already soft.

Do I need to soak the dried beans?

I don’t soak them for this recipe because the long slow cooking time softens them well.

Can I make this dish spicier?

I like adding extra green chiles or a pinch of cayenne pepper for more heat.

What should I serve with this meal?

I usually serve it with rice, cornbread, or warm tortillas.

Can I cook this on high instead of low?

I can cook it on high for about 4 to 5 hours, but I prefer low for the most tender results.

Conclusion

I enjoy making this slow cooker pinto beans, green chile, and beef recipe because it’s comforting, flavorful, and easy to prepare. It’s the kind of meal I rely on when I want something warm, satisfying, and perfect for sharing.