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(Rich, comforting, and full of flavor \u2014 perfect with tortillas or cornbread)<\/strong><\/p>\n 1 lb ground beef (or chuck roast, cubed)<\/p>\n 1 \u00bd cups dried pinto beans (soaked overnight or use canned)<\/p>\n 1 small can (4 oz) diced green chiles (or 3\u20134 roasted Hatch chiles, chopped)<\/em><\/p>\n 1 medium onion, diced<\/p>\n 3 garlic cloves, minced<\/p>\n 1 cup diced tomatoes (fresh or canned)<\/p>\n 1 tsp cumin<\/p>\n \u00bd tsp chili powder<\/p>\n \u00bd tsp oregano (preferably Mexican)<\/p>\n \u00bd tsp smoked paprika (optional)<\/p>\n Salt & pepper to taste<\/p>\n 4 cups beef broth or water<\/p>\n 1 bay leaf<\/p>\n Optional: \u00bd cup red kidney beans for color and extra texture<\/p>\n <\/p>\n<\/div>\n Brown the Beef:<\/strong> Add to Slow Cooker:<\/strong> Season It:<\/strong> Pour Broth:<\/strong> Cook Low & Slow:<\/strong><\/p>\n Low:<\/strong> 8\u201310 hours<\/p>\n High:<\/strong> 5\u20136 hours Finish & Taste:<\/strong> Fresh flour tortillas or cornbread<\/p>\n Grated cheese and diced onions on top<\/p>\n Avocado slices or a squeeze of lime for garnish<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" (Rich, comforting, and full of flavor \u2014 perfect with tortillas or cornbread) Ingredients: 1 lb ground beef (or chuck roast, cubed) 1 \u00bd cups dried pinto beans (soaked overnight or use canned) 1 small can (4 oz) diced green chiles (or 3\u20134 roasted Hatch chiles, chopped) 1 medium onion, diced 3 garlic cloves, minced 1 […]<\/p>\n","protected":false},"author":1,"featured_media":6730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6728","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\tIngredients:<\/strong><\/h1>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/strong><\/h1>\n
In a skillet, cook the ground beef (or cubed beef) until browned. Drain excess fat.<\/p>\n
In a 6-quart slow cooker, add the browned beef, soaked pinto beans, green chiles, onion, garlic, and tomatoes.<\/p>\n
Sprinkle in cumin, chili powder, oregano, smoked paprika, and a pinch of salt and pepper. Add bay leaf.<\/p>\n
Add 4 cups of beef broth (or water). Stir to combine.<\/p>\n
(Beans should be tender and stew thickened.)<\/em><\/p>\n
Remove bay leaf. Taste and adjust salt\/seasonings. If using kidney beans, add them in the last hour (if already cooked).<\/p>\n\ud83c\udf2e Serving Suggestions:<\/strong><\/h4>\n