Hearty Green Chile Beef & Pinto Beans

 

This comforting, slow-simmered stew combines tender chunks of beef chuck with the smoky, bright heat of roasted green chiles and creamy pinto beans. It’s a staple of Southwestern soul food—perfect for a cold evening.

Prep time: 25 minutes

Cook time: 2 hours 30 minutes

Servings: 6-8

Ingredients

The Meat & Beans

3 lbs Beef chuck roast, trimmed and cut into 1-inch cubes

2 cans (15 oz each) Pinto beans, drained and rinsed (or 3 cups cooked scratch-made beans)

3 tbsp Neutral oil (avocado or vegetable)

Salt and black pepper to taste

The Aromatics & Spice

1 large White onion, diced

4 cloves Garlic, minced

1 ½ cups Roasted green chiles, chopped (Hatch or Anaheim; mild, medium, or hot based on preference)

1-2 Jalapeños, seeded and minced (optional, for extra heat)

1 tsp Dried Mexican oregano

1 tsp Ground cumin

½ tsp Ground coriander

The Liquid Gold

4 cups Beef bone broth (or high-quality beef stock)

1 can (14.5 oz) Fire-roasted diced tomatoes (optional, for a slightly redder broth)

1 tbsp Fresh lime juice

Optional thickener: 2 tbsp Masa Harina mixed with ¼ cup water

Instructions

1. Sear the Beef

Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Working in batches, brown the beef on all sides until a deep crust forms. Remove the beef and set aside on a plate.

2. Sauté Aromatics

In the same pot (keep the brown bits!), add the onion. Sauté for 5–7 minutes until translucent and slightly browned. Add the garlic, cumin, oregano, and coriander. Cook for another 60 seconds until fragrant.

3. Deglaze and Simmer

Return the beef and any accumulated juices to the pot. Add the chopped green chiles and the beef broth. If using tomatoes, add them now. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for about 1 hour and 45 minutes, or until the beef is fork-tender.

4. Add the Beans

Stir in the pinto beans. Continue to simmer, uncovered, for another 20–30 minutes. This allows the beans to absorb the flavors and the broth to thicken slightly.

Pro Tip: If you prefer a thicker, "gravy-like" consistency, stir in the Masa Harina slurry during the last 15 minutes of cooking.

5. Finish and Season

Stir in the lime juice to brighten the flavors. Taste and adjust salt or pepper as needed.

Serving Suggestions

Serve hot in deep bowls. Top with:

Fresh cilantro

Shredded Monterey Jack or Sharp Cheddar

A dollop of sour cream or Mexican crema

Warm flour tortillas or cornbread for dipping

Storage

This stew tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.