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 People Will Love The Slow Cooker Pinto Beans, Green Chile, and Beef:

Rich, slow-developed flavor: With 10 hours of low-and-slow cooking, the beef becomes deeply infused with aromatic spices, chiles, and broth—producing a bold, complex flavor you simply can’t rush.

Comfort food with character: It’s hearty and filling, yet layered with earthy cumin, smoky poblano, and a hint of heat from cayenne—bringing warmth and nuance to every bite.

Tender, melt-in-your-mouth beef: The sirloin cooks to the point of shredding easily with a fork, adding luxurious texture and savory depth to the dish.

Beans with creamy, rustic texture: The pinto beans soften and absorb all the flavors in the pot, while a small portion is mashed and stirred back in to create a naturally thick, stew-like consistency.

Hands-off, slow cooker convenience: This recipe rewards patience—minimal effort in the morning leads to a ready-to-eat, deeply satisfying dinner by evening.

Flexible and crowd-pleasing: It’s great served with chips and cheese, wrapped in tortillas, or eaten as a one-bowl meal—perfect for family dinners, potlucks, or meal prep.

Southwestern soul in every spoonful: The green chile and poblano pepper root this dish in bold, regional flavor traditions—offering both comfort and a taste of place.

Economical yet generous: Made with humble ingredients like dried beans and sirloin, it yields a large, protein-rich meal that feeds a crowd without breaking the budget.

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.

Philly Cheesesteak Casserole Style

Beef Stroganoff Casserole

Pecan Cream Pie

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.

Important Notes When Making Slow Cooker Pinto Beans, Green Chile, and Beef:

Soak the beans overnight, not just for tenderness—but for digestibility: Soaking reduces cooking time, ensures an even texture, and helps break down complex sugars that can cause digestive discomfort. It also gives you a head start on flavor absorption.

Trim the beef before searing: Removing large chunks of fat or silver skin before browning ensures a cleaner final dish. The long cook renders enough richness from the meat itself—you want flavor, not greasiness.

Do not open the lid during cooking: Every time you lift the lid, you lose heat and moisture, which can significantly delay cooking. Trust the slow cooker’s consistency—it’s doing the heavy lifting quietly and steadily.

Use the right slow cooker size: A 6–8 quart slow cooker is ideal for this recipe. Overcrowding or using a smaller pot may result in uneven cooking or excess liquid retention.

Don’t be tempted to add salt too early: Early salting can toughen beans and restrict their ability to soak up flavor. Always finish with salt after cooking, when the texture is perfect and the flavors have matured.

The mashed beans are not optional—they’re transformational: This technique thickens the stew naturally and adds a creamy, rustic body that enhances every bite. Skipping this step results in a thinner, less cohesive texture.

Flavor deepens the next day: Like many slow-cooked dishes, this one gets even better after a night in the fridge. Leftovers can be served as-is, turned into burrito fillings, or repurposed into nachos or chili.

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.