Ingredients:

  • 1 pound dried Pinto Beans, rinsed and picked over
  • 2 pounds Beef Chuck roast or stewing beef, trimmed and cut into 1-inch cubes
  • 1 large Yellow or white Onion, coarsely chopped
  • 4 cloves Garlic, minced finely
  • 1 (4 oz) can Diced Green Chilies (mild or hot)
  • 4 cups Low sodium Beef Broth
  • 1 (14.5 oz) can Undrained Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Chipotle Powder
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 2 large Bay Leaves
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Vegetable or canola Oil
  • Salt and Pepper to taste

Instructions:

  1. Season beef cubes generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef in batches until deeply browned on all sides. Transfer browned beef to the slow cooker insert.
  2. In the same skillet, lightly sauté the chopped onion for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste, cumin, and chipotle powder; cook for 1 minute more.
  3. Add the sautéed onion/spice mixture, rinsed pinto beans, diced chilies, canned tomatoes (undrained), beef broth, oregano, and bay leaves to the slow cooker. Stir well to combine.
  4. Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beans are completely tender and the beef shreds easily with a fork.
  5. Carefully remove the bay leaves. Remove the beef chunks using a slotted spoon and place them on a cutting board. Shred the beef using two forks. Return the shredded beef to the slow cooker.
  6. Stir in the apple cider vinegar. Taste the mixture and add salt and pepper as needed. If the mixture is too thin, remove the lid and cook on HIGH for the final 30 minutes to allow some liquid to evaporate.