Directions:
Prepare the Ingredients:
Cook the Beef:
In a skillet over medium heat, brown the ground beef with the diced onion until the beef is cooked through and the onion is softened. Drain any excess fat.
Combine Ingredients in the Slow Cooker:
Layer the Ingredients:
Add the cooked ground beef and onion 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.
Season and Stir:
Mix everything well. Taste and add salt as needed.
Cook the Dish:
Set the Slow Cooker:
Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally if possible.
Finish and Serve:
Garnish:
Before serving, stir in fresh cilantro if desired.
Serve:
Serve hot with cornbread, rice, or tortilla chips. Top with shredded cheese, sour cream, or avocado for added richness.
Optional Additions:
Add diced bell peppers or jalapeños for extra flavor.
Use ground turkey or chicken instead of beef for a lighter option.
Store Leftovers:
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.
Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: Up to 8 hours
Kcal: 320 kcal per serving | Servings: 6
