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Ingredients:
For the Beef Mixture:
- 1 lb ground beef
- 1 medium onion, diced
For the Slow Cooker Base:
- 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 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt, to taste
Optional Toppings and Garnish:
- 1/4 cup fresh cilantro, chopped
- Shredded cheese
- Sour cream
- Avocado slices
Directions:
- Prepare the Ingredients:
- In a skillet over medium heat, brown the ground beef with the diced onion until fully cooked. Drain any excess fat.
- Assemble the Slow Cooker:
- Add the beef mixture to the slow cooker.
- Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, smoked paprika, garlic powder, and black pepper. Mix well and taste for salt, adjusting as needed.
- Cook the Dish:
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally, if possible.
- Finish and Serve:
- Before serving, stir in fresh cilantro for a burst of flavor (optional).
- Serve hot with cornbread, rice, or tortilla chips. Add toppings like shredded cheese, sour cream, or avocado for extra richness.
Tips:
- For extra heat, add diced jalapeños or bell peppers.
- Swap the ground beef for ground turkey or chicken for a lighter option.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
⏰ Prep Time: 10 minutes | Cook Time: 6-8 hours (low) or 3-4 hours (high)
🔥 Calories: 320 kcal per serving | 🍽️ Servings: 6
