Warm your soul with this hearty, protein-packed stew! A blend of tender pinto beans, smoky green chiles, and savory beef makes this recipe a family favorite. It’s a versatile dish, perfect for chilly evenings or casual gatherings.
A Brief History
This recipe draws inspiration from the Southwestern United States, where beans, beef, and chiles are staple ingredients. Pinto beans have been a dietary cornerstone in Mexican and Tex-Mex cuisine for centuries, valued for their versatility and nutrition. Green chiles, particularly Hatch chiles, are a defining flavor of New Mexico’s culinary identity, while beef adds a comforting heartiness to the dish.
Benefits
Rich in Protein: Ground beef and beans provide high-quality protein, essential for muscle repair and energy.
High in Fiber: Pinto beans promote digestive health and help regulate blood sugar levels.
Vitamin-Packed: Green chiles are loaded with vitamins A and C, boosting immunity.
Budget-Friendly: This dish uses affordable, accessible ingredients without sacrificing flavor.
Ingredients
Main Ingredients:
1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or two 15-oz cans, 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
Seasoning:
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
Optional Garnishes:
Fresh cilantro, chopped
Shredded cheese
Sour cream
Crushed tortilla chips
Instructions
Preparation:
1. Rinse and Drain Beans (if using canned): Ensure beans are well-drained to avoid excess sodium.
2. Chop Vegetables: Dice the onion finely to ensure even cooking.
Cooking:
1. Brown the Beef:
In a skillet over medium heat, cook ground beef until browned.
Drain excess fat and transfer beef to your slow cooker.
2. Sauté the Onion:
Using the same skillet, sauté the onion until translucent (about 3 minutes).
Add it to the slow cooker.
3. Combine Ingredients:
Add cooked beans, diced tomatoes with green chilies, diced green chilies, and beef broth to the slow cooker.
Stir in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
4. Cook:
Set your slow cooker to low and cook for 6–8 hours, or on high for 3–4 hours.
Stir occasionally to ensure flavors meld.
5. Serve:
Ladle the stew into bowls and garnish with cilantro, shredded cheese, or a dollop of sour cream. Pair with cornbread or tortilla chips for an extra treat!
Nutritional Information (per serving, approximately 1 cup):
Calories: 250
Protein: 18g
Fat: 8g
Carbohydrates: 24g
Fiber: 7g
Sodium: 600mg
Why You’ll Love This Recipe
1. Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.
2. Customizable: Add your favorite veggies (bell peppers, corn) or spices for a personal touch.
3. Comfort in a Bowl: A warming dish that satisfies both hunger and taste buds.
Conclusion
Slow Cooker Pinto Beans, Green Chile, and Beef is a timeless recipe, marrying the bold flavors of the Southwest with the ease of slow cooking. This dish is sure to win over lovers of hearty stews and smoky spices, making it a go-to for casual dinners or potlucks. Serve it with a side of cornbread or tortillas, and you’ve got a meal that’s as nourishing as it is delicious!