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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!
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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.