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Slow Cooker Pinto Beans, Green Chile, and Beef

A hearty and comforting slow-cooked stew featuring tender beef sirloin, creamy pinto beans, and smoky green chile, perfect for cozy family dinners or easy potluck meals.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Stew
Cuisine: American, Southwestern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dried pinto beans soaked overnight
  • 3 lbs beef sirloin
  • 1 poblano pepper diced
  • 1 green chile diced
  • 1 red onion diced
  • 3 cloves garlic minced
  • 2 cubes beef bouillon cubes
  • 1 cup beer or water
  • 4 cups water fresh
  • 2 leaves bay leaves aromatic herb
  • 1 tbsp vegetable oil for searing beef
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • tortilla chips for serving
  • shredded Monterey Jack cheese for serving

Equipment

  • Slow Cooker
  • Large Skillet
  • Colander

Method
 

  1. Step 1: Soak dried pinto beans overnight in slow cooker with water covering them by a few inches. Do not turn on slow cooker.
  2. Step 2: Drain and rinse beans. Return them to the slow cooker.
  3. Step 3: Heat vegetable oil in a large skillet over medium-high heat. Sear beef sirloin on all sides until browned and crusted. Remove from heat.
  4. Step 4: Add beef bouillon cubes, diced poblano pepper, green chile, red onion, minced garlic, bay leaves, black pepper, oregano, cumin, and cayenne pepper to the slow cooker with beans.
  5. Step 5: Pour in beer (or water) and 4 cups fresh water. Stir gently to combine.
  6. Step 6: Nestle browned beef into slow cooker. Cover and cook on LOW for 10 hours without opening the lid.
  7. Step 7: When done, remove and discard bay leaves. Remove beef and shred with two forks; set aside.
  8. Step 8: To reduce grease, lightly lay paper towels over the beans and quickly lift. Scoop about 1 cup of beans with broth into a bowl, mash until thick, then stir back into slow cooker.
  9. Step 9: Stir shredded beef back into slow cooker, taste, and add salt if needed.
  10. Step 10: Serve stew in bowls topped with crunchy tortilla chips and shredded Monterey Jack cheese.

Notes

This stew is great for leftovers: store in airtight container up to 4 days in fridge or freeze up to 3 months. Reheat on stovetop or microwave. Substitute black or kidney beans, chuck roast for beef, or adjust spice level as desired.