Ingredients:

1 lb beef chuck roast (or beef stew meat)

2 cups dried pinto beans (rinsed and soaked overnight, or use canned pinto beans, drained)

1 (4 oz) can green chilies (diced)

1 medium onion (chopped)

3 garlic cloves (minced)

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder (optional for extra heat)

1 1/2 cups beef broth (or enough to cover the beans)

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

1 tbsp olive oil (for browning the meat)

Fresh cilantro (optional, for garnish)

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