Pinto Beans Green Chile Beef

 

Pinto Beans, Green Chile and Beef 

Warm, hearty, and packed with bold flavors—this Slow Cooker Pinto Beans, Green Chile, and Beef is a true comfort meal! 🍲✨

Ingredients:

 1 lb ground beef

 1 medium onion, diced

 4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)

 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)

 1 can (4 oz) diced green chilies

 2 cups beef broth

 1 teaspoon chili powder

• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 bay leaf
• 1 tablespoon fresh cilantro, chopped (optional, for garnish)
• 1 lime, cut into wedges (optional, for serving)
• Grated cheese and chopped green onions (optional)

1. Cook the Beef
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat (or ground beef) and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. If using ground beef, make sure to crumble it as it cooks. Once browned, remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables

1. Sauté Onion and Garlic
   In the same pot, add the diced onion and cook over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 3: Add the Broth and Seasonings

1. Add the Liquids and Beans
   Return the browned beef to the pot, then add the canned diced tomatoes (with juice), green chiles, pinto beans, and beef broth. Stir everything together.
2. Season the Soup
   Add the ground cumin, chili powder, paprika, salt, black pepper, and bay leaf. Stir to combine and bring the soup to a boil.

Step 4: Simmer the Soup

1. Simmer the Soup
   Once the soup is boiling, reduce the heat to low and let it simmer, uncovered, for about 45 minutes to 1 hour, or until the beans are tender and the flavors have melded together. If you’re using soaked dry beans, the cooking time may vary slightly, so check for tenderness. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Step 5: Serve the Soup

1. Garnish and Serve
   Once the soup is ready, remove the bay leaf and discard it. Taste and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge, if desired.

Optional Add-ins and Tips:

• For extra heat: Add a chopped jalapeño pepper or more green chiles to the soup.
• Vegetables: You can add other vegetables such as carrots, corn, or bell peppers for additional flavor and nutrition.
• Toppings: Top the soup with sour cream, shredded cheese, or crumbled tortilla chips for extra richness and crunch.
• Slow Cooker Option: To make this soup in a slow cooker, brown the beef and sauté the onions and garlic first. Then, transfer everything to the slow cooker with the broth, beans, and seasonings. Cook on low for 6-8 hours or until the beans are tender.