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1 lb beef chuck roast (or beef stew meat)<\/p>\n
2 cups dried pinto beans (rinsed and soaked overnight, or use canned pinto beans, drained)<\/p>\n
1 (4 oz) can green chilies (diced)<\/p>\n
1 medium onion (chopped)<\/p>\n
3 garlic cloves (minced)<\/p>\n
1 1\/2 tsp ground cumin<\/p>\n
1 tsp smoked paprika<\/p>\n
1\/2 tsp chili powder (optional for extra heat)<\/p>\n
1 1\/2 cups beef broth (or enough to cover the beans)<\/p>\n
1 tsp salt (or to taste)<\/p>\n
1\/2 tsp black pepper (or to taste)<\/p>\n
1 tbsp olive oil (for browning the meat)<\/p>\n
Fresh cilantro (optional, for garnish)<\/p>\n
<\/p>\n
<\/p>\n
Heat olive oil in a large skillet over medium-high heat.<\/p>\n
Season the beef with salt, pepper, cumin, paprika, and chili powder. Sear the beef on all sides until browned (about 5 minutes). This step adds flavor but can be skipped if you\u2019re in a hurry.<\/p>\n
Transfer the browned beef to the slow cooker.<\/p>\n
Add the soaked pinto beans, green chiles, chopped onion, and minced garlic.<\/p>\n
Pour in the beef broth, ensuring the beans and beef are covered (add more broth or water if necessary).<\/p>\n
Stir the ingredients together and season with salt and pepper.<\/p>\n
Set the slow cooker to low and cook for 7-8 hours, or on high for 4-5 hours, until the beef is tender and shreds easily and the beans are fully cooked.<\/p>\n
About halfway through cooking, check the beans and stir. Add more broth or water if necessary to keep everything covered.<\/p>\n
Once the beef is fully cooked, remove it from the slow cooker and shred it with two forks.<\/p>\n
Return the shredded beef to the slow cooker, stir well to combine, and taste for seasoning, adjusting with more salt, pepper, or chili powder if needed.<\/p>\n
Serve the beans and beef with your favorite sides like cornbread, rice, or tortillas.<\/p>\n
Garnish with fresh cilantro and enjoy!<\/p>\n
Using Canned Beans:<\/strong> If you\u2019re using canned beans, you can skip the soaking step. Just add the canned beans to the slow cooker along with the rest of the ingredients and reduce the cooking time to 4 hours on low.<\/p>\n Make it Spicier:<\/strong> If you like heat, add a diced jalape\u00f1o or more chili powder to the dish.<\/p>\n Slow Cooker Variations:<\/strong> You can also cook this on the stovetop in a large pot. Just simmer for 1-2 hours until everything is tender, but the slow cooker method yields the best flavors.<\/p>\n This Slow Cooker Pinto Beans, Green Chile, and Beef<\/strong> dish is full of rich flavors, perfect for a comforting meal any time of year! \ud83c\udf36\ufe0f\ud83c\udf56\ud83c\udf72<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":6063,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t