Instructions:

Brown the Beef:
In a skillet, cook the ground beef (or cubed beef) until browned. Drain excess fat.

Add to Slow Cooker:
In a 6-quart slow cooker, add the browned beef, soaked pinto beans, green chiles, onion, garlic, and tomatoes.

Season It:
Sprinkle in cumin, chili powder, oregano, smoked paprika, and a pinch of salt and pepper. Add bay leaf.

Pour Broth:
Add 4 cups of beef broth (or water). Stir to combine.

Cook Low & Slow:

Low: 8–10 hours

High: 5–6 hours
(Beans should be tender and stew thickened.)

Finish & Taste:
Remove bay leaf. Taste and adjust salt/seasonings. If using kidney beans, add them in the last hour (if already cooked).

🌮 Serving Suggestions:

Fresh flour tortillas or cornbread

Grated cheese and diced onions on top

Avocado slices or a squeeze of lime for garnish

Enjoy !!