Slow Cooker Pinto Beans, Green Chile and Beef

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Last Updated on August 1, 2025 by Casia Valdés

Imagine a cozy bowl of tender pinto beans simmered with shredded beef and a medley of Mexican spices—eat this any time of year, and you’ll feel nourished and comforted. This Slow Cooker Pinto Beans, Green Chile and Beef dish combines the earthy richness of beans with the smoky depth of poblano and green chiles, resulting in a stew that’s warming, satisfying, and versatile enough for a casual dinner or gathering.

Why You’ll Love This Recipe

  • Hands-off cooking: Let the slow cooker do the work—no stirring, no need to be present

  • Robust flavor: Beef, green chile, beer, and spices create a complex, cozy flavor profile

  • Season-spanning: Creamy and hearty in winter, yet mild and refreshing in summer

  • Perfect for meal prep: Cooks once, eats all week

  • Customizable heat and textures

Ingredients (Serves 6)

Beans & Meat

  • 1 lb dried pinto beans (soaked overnight)

  • 3 lb beef sirloin, trimmed

Flavor Trio

  • 2 Tbsp vegetable oil

  • 3 beef bouillon cubes

  • 1 poblano pepper, diced

  • 1 cup diced red onion

  • 2 tsp minced garlic

  • 1 bay leaf

Seasonings & Liquids

  • ½ tsp black pepper

  • 1 tsp dried oregano

  • ¼ tsp cumin

  • ⅛ tsp cayenne pepper (optional, for heat)

  • 1 cup beer (sub water if preferred)

  • 4 cups water

  • 1/8 tsp salt (add at the end)

To Serve

  • Tortilla chips

  • Shredded Monterey Jack cheese

Step‑by‑Step Instructions

1. Soak the Beans

Place pinto beans in slow cooker, cover with water by a few inches, and soak overnight (12–18 hours). Drain before cooking.

2. Brown the Beef

In a skillet over medium-high heat, heat oil. Brown sirloin on all sides until browned; transfer to the slow cooker.

3. Assemble Seasonings & Veggies

Add drained beans, diced poblano, onion, garlic, beef bouillon, bay leaves, black pepper, oregano, cumin, and cayenne (if using) to the crockpot.

4. Add Liquids

Pour in beer and water, stirring to combine ingredients and dissolve bouillon cubes.

5. Slow Cook

Cover and cook on LOW for 10 hours, without lifting the lid. The long, slow simmer ensures tender texture and deep flavor.

6. Shred & Adjust

Remove bay leaves. Take out the beef, shred, and set aside. Skim excess fat using paper towels. In a small bowl, mash 1 cup beans with some broth and stir it back into the pot to thicken the stew.

7. Add Beef & Salt

Return shredded beef, stir gently, then season lightly with salt to taste.

8. Serve

Spoon into bowls, top with tortilla chips and a generous sprinkle of Monterey Jack cheese.

Tips for Success

  • Even soaking: Keep beans submerged overnight for consistent texture.

  • Trim beef well: Removing excess fat prevents greasiness.

  • Hold off on salt: Add at the end to avoid over-salting.

  • Thicken naturally: Mashing beans into the broth creates creaminess.

  • Boost flavor: Use beer instead of water, or enhance with chipotle peppers or smoked paprika.

Variations to Try

  • Vegetarian version: Omit beef, substitute vegetable bouillon, add carrots and celery.

  • Spicy kick: Include diced jalapeños or more cayenne.

  • BBQ twist: Swirl in BBQ sauce during the last hour.

  • Taco bowl style: Serve over rice with toppings like sour cream, cilantro, and salsa.

Serving Suggestions

Serve this chili-style beans with:

  • A side of Mexican street corn

  • Warm flour or corn tortillas

  • Pickled onions or jalapeños for acidity

  • A light green salad to balance richness

  • A crisp Mexican lager or agua fresca

Storage & Make‑Ahead Tips

  • Refrigerator: Store in airtight container up to 4 days

  • Freezer: Freeze portions (omit cheese/tortillas), thaw and reheat gently

  • Reheat: In saucepan over medium-low heat, adding broth as needed

Slow Cooker Pinto Beans, Green Chile and Beef

Try this hearty slow cooker recipe with pinto beans, poblano chiles, and tender beef—perfect year-round comfort food!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Beans & Meat
  • 1 lb dried pinto beans soaked overnight
  • 3 lb beef sirloin trimmed
Flavor Trio
  • 2 Tbsp vegetable oil
  • 3 beef bouillon cubes
  • 1 poblano pepper diced
  • 1 cup diced red onion
  • 2 tsp minced garlic
  • 1 bay leaf
Seasonings & Liquids
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • ¼ tsp cumin
  • ⅛ tsp cayenne pepper optional, for heat
  • 1 cup beer sub water if preferred
  • 4 cups water
  • 1/8 tsp salt add at the end
To Serve
  • Tortilla chips
  • Shredded Monterey Jack cheese

Method
 

Soak the Beans
  1. Place pinto beans in slow cooker, cover with water by a few inches, and soak overnight (12–18 hours). Drain before cooking.
Brown the Beef
  1. In a skillet over medium-high heat, heat oil. Brown sirloin on all sides until browned; transfer to the slow cooker.
Assemble Seasonings & Veggies
  1. Add drained beans, diced poblano, onion, garlic, beef bouillon, bay leaves, black pepper, oregano, cumin, and cayenne (if using) to the crockpot.
Add Liquids
  1. Pour in beer and water, stirring to combine ingredients and dissolve bouillon cubes.
Slow Cook
  1. Cover and cook on LOW for 10 hours, without lifting the lid. The long, slow simmer ensures tender texture and deep flavor.
Shred & Adjust
  1. Remove bay leaves. Take out the beef, shred, and set aside. Skim excess fat using paper towels. In a small bowl, mash 1 cup beans with some broth and stir it back into the pot to thicken the stew.
Add Beef & Salt
  1. Return shredded beef, stir gently, then season lightly with salt to taste.
Serve
  1. Spoon into bowls, top with tortilla chips and a generous sprinkle of Monterey Jack cheese.