Slow Cooker Pinto Beans, Green Chile and Beef

This Slow Cooker Pinto Beans, Green Chile, and Beef dish is the ultimate comfort food, perfect for a hearty, flavorful meal. The slow-cooked pinto beans are infused with tender, shredded beef sirloin, smoky poblano peppers, and a blend of spices like cumin and cayenne. The long simmer in the slow cooker allows all the ingredients to meld together, creating a rich, savory stew with a touch of heat from the green chile. This easy, hands-off recipe is ideal for busy days and serves up a filling, protein-packed meal that’s perfect for topping with Monterey Jack cheese and tortilla chips. It’s a cozy, satisfying dish that’s sure to become a family favorite!

Why You’ll Love This Recipe:

People will love this Slow Cooker Pinto Beans, Green Chile, and Beef recipe because it’s a deliciously rich and hearty meal that combines tender, slow-cooked beef with flavorful pinto beans, smoky green chiles, and a blend of savory spices.

The slow cooker method makes it incredibly easy—simply set it and forget it—while the long cooking time allows all the ingredients to meld together for a deeply satisfying flavor.

The dish is packed with protein, fiber, and comforting warmth, making it perfect for chilly evenings or busy days when you need a meal that’s both filling and flavorful.

Topped with melted Monterey Jack cheese and paired with crispy tortilla chips, it’s a meal that’s both cozy and crowd-pleasing!

Key Ingredients:

Dried pinto beans – the base of the dish, offering a creamy texture and hearty flavor as they slow-cook with the beef.

Beef sirloin – browned to perfection before being added to the slow cooker, this tender cut provides rich, flavorful meat that shreds beautifully.

Poblano pepper and green chile – these add a mild heat and smoky depth to the stew, giving it a signature southwestern flavor.

Red onion and garlic – aromatics that infuse the broth with savory richness as they cook low and slow.

Beef bouillon cubes – for added depth and umami in the broth.

Beer – provides a subtle, malty flavor that balances the richness of the beef and spices (can be replaced with additional water if preferred).

Spices – a mix of oregano, cumin, cayenne pepper, and black pepper creates a warm, flavorful base with a little kick.

Monterey Jack cheese – for a creamy, melty topping when serving, adding a touch of richness to each bowl.

Slow Cooker Pinto Beans, Green Chile and Beef

Ingredients:

1 lb. dried pinto beans see directions for soaking overnight

3 lbs. beef sirloin

2 Tbsp. vegetable oil

3 beef bouillon cubes

1 poblano pepper diced

1 cup red onion diced

2 tsp. garlic minced

2 bay leaves

1/2 tsp. pepper

1 tsp. dried oregano

green chile

1/4 tsp. cumin

1/8 tsp. cayenne pepper

1 cup beer can use additional water instead

4 cups water

1/8 tsp. salt to taste; add at the end

Options for Serving

tortilla chips

Monterey Jack cheese shredded

Instructions:

Preparing the Beans

The night before you are ready to cook this, add the pinto beans to the slow cooker.

Cover with a few inches of water.

Do not turn on the slow cooker, let the beans soak overnight in the water.

Preparing the Beans and Beef

In the morning drain the water off the pinto beans.

In a large skillet set over medium-high heat, add the oil.

Once hot, brown the sirloin on all sides. Set aside.

Add the beef bouillon cubes, poblano pepper, green chile, onion, garlic, bay leaves, pepper, oregano, cumin, and cayenne pepper to the slow cooker along with the drained beans.

Pour in the water and beer, stir.

Add in the browned beef.

Cover and cook on LOW for 10 hours without opening the lid during the cooking time.

When the cooking time is up, remove the bay leaves and discard.

Remove the sirloin, shred. Set aside for a moment.

Degrease the pinto beans by laying paper towels over the top of the beans, and pull up quickly.

Discard the paper towels.

Take about 1 cup of the beans and some broth out into a small bowl, using a fork or a potato masher, mash up those beans, add them back into the slow cooker with the rest of the beans.

Add the shredded meat back in, stir well.

Season with salt to taste.

Serve with tortilla chips and shredded Monterey Jack cheese.

Notes:

Soaking the Beans:

Be sure to soak the pinto beans overnight as recommended in the recipe. This step softens the beans and ensures they cook evenly in the slow cooker. If you forget to soak them, you can use the quick soak method by bringing the beans and water to a boil, then letting them sit for an hour before draining and adding to the slow cooker.

Browning the Beef:

Browning the beef sirloin in a skillet before adding it to the slow cooker helps to develop a deeper flavor and adds a nice sear. Don’t skip this step, as it enhances the overall taste of the dish.

Beer Substitution:

If you prefer not to use beer, you can substitute it with additional water or low-sodium beef broth. The beer adds a subtle maltiness to the stew, but the dish will still be flavorful with just water or broth.

Spice Adjustments:

The cayenne pepper gives the dish a mild heat, but you can adjust it according to your preference. If you prefer a spicier dish, add more cayenne, or include jalapeños or a hotter variety of green chile. For a milder version, reduce the cayenne or omit it entirely.

Degreasing the Soup:

After cooking, you can remove excess fat from the soup by placing paper towels over the surface of the beans and gently pressing them down to absorb any floating grease. This will help make the dish less greasy and more flavorful.

Shredding the Beef:

After cooking, use two forks to shred the beef into bite-sized pieces. The beef should be tender enough to shred easily, making it perfect for mixing back into the beans and broth.

Serving Suggestions:

This dish is delicious served with tortilla chips for a crunchy contrast, and shredded Monterey Jack cheese adds a creamy, melty finish. You can also top it with a dollop of sour cream, a squeeze of lime, or some fresh cilantro for extra flavor.

Leftovers:

This stew makes great leftovers! The flavors continue to meld and improve the next day, making it even more delicious. Store any leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Information:

Frequently Asked Questions:

Can I use canned pinto beans instead of dried beans?

While dried pinto beans are recommended for the best texture and flavor, you can substitute with canned pinto beans if you’re short on time.

If using canned beans, skip the soaking and cooking time, and simply add them to the slow cooker with the rest of the ingredients.

You may want to reduce the cooking time by 1-2 hours since the beans are already cooked.

Can I use a different cut of beef?

Yes! While beef sirloin is used for its tenderness and flavor, you can substitute with other cuts like chuck roast, brisket, or flank steak.

Keep in mind that some cuts, like chuck roast, may require slightly longer cooking times to become tender, but they will result in even richer, more flavorful meat.

Is this recipe spicy?

The dish has a mild to medium spice level, thanks to the green chile, poblano pepper, cayenne pepper, and optional beer.

If you prefer a spicier dish, you can add more cayenne pepper, jalapeños, or use a spicier variety of green chile.

Conversely, if you prefer it milder, reduce or omit the cayenne and choose a mild green chile.

Can I make this recipe on the stovetop instead of the slow cooker?

Yes, you can make this recipe on the stovetop!

After soaking the beans, brown the beef in a large pot, then add the soaked beans, broth, and all the seasonings.

Bring to a simmer, then cover and cook on low heat for 2–3 hours, or until the beans are tender.

You may need to add additional water or broth as the soup cooks to ensure the beans stay covered.

How can I make this dish vegetarian or vegan?

To make this recipe vegetarian or vegan, omit the beef and bouillon cubes, and replace them with vegetable broth for extra flavor.

You can also add more protein by incorporating tofu, tempeh, or mushrooms for a savory, meaty texture.

The spices and green chiles will still give the dish plenty of flavor!

Do I have to soak the pinto beans overnight?

Soaking the pinto beans overnight helps to soften them and reduces the cooking time.

However, if you forget to soak them, you can use the quick soak method: bring the beans and water to a boil, then let them sit for an hour before draining and adding to the slow cooker.

If you’re short on time, you can also use canned pinto beans, though you may need to adjust the cooking time.

Can I skip browning the beef before adding it to the slow cooker?

Browning the beef before adding it to the slow cooker is recommended because it enhances the flavor by developing a nice sear on the meat.

However, if you’re in a rush, you can skip this step and add the beef directly to the slow cooker.

It may result in a slightly less rich flavor, but it will still cook through and be delicious.

How long should I cook this recipe in the slow cooker?

Cook the beef and beans on LOW for about 10 hours.

This allows the beans to become tender and the flavors to fully develop.

If you’re in a time crunch, you can cook it on HIGH for about 6-7 hours, but the texture and flavor may not be as rich as when cooked slowly on low.

Can I make this recipe spicier?

Yes! If you prefer a spicier version, you can increase the amount of cayenne pepper, add more green chile, or throw in some jalapeños or Serrano peppers.

For an extra kick, consider stirring in a bit of hot sauce or adding a pinch of chipotle powder for a smoky heat.

How do I thicken the beans if the soup is too watery?

If you find that the soup is too watery after cooking, you can mash about 1 cup of the cooked beans and broth with a fork or potato masher, then stir them back into the slow cooker.

This will naturally thicken the broth and create a creamier texture.

Alternatively, you can let it cook a little longer uncovered to reduce the liquid.