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
Instructions
- Rinse dried pinto beans and add them to the slow cooker. (If using canned beans, add them later in the cooking process.)
- Layer chopped onion, minced garlic, and diced green chiles over the beans.
- Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper and sear until browned on all sides.
- Transfer the seared beef to the slow cooker.
- Pour in beef broth and sprinkle in cumin, chili powder, and smoked paprika.
- Stir gently to combine. Cover and cook on low for 8 hours, or until beans are tender and beef pulls apart easily.
- Taste and adjust seasoning before serving.
Notes
- Add canned hominy for extra texture and a Southwestern feel.
- Use canned pinto beans to reduce cooking time.
- Increase green chiles or add cayenne for more heat.
- Serve with rice, cornbread, or tortillas for a complete meal.
- Freeze leftovers for up to 3 months and reheat with a splash of broth as needed.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southwestern
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
