Place a 3-pound beef chuck roast in the slow cooker.
Sprinkle a packet of taco seasoning over the beef.
Add chopped yellow onion, bell pepper, celery, jalapeños, and tomato to the slow cooker.
Add Hatch green chilies.
Add dried pinto beans that have been soaked overnight and rinsed.
Add minced garlic, garlic powder, black pepper, Southern seasoning, and smoked paprika.
Pour in beef broth and water.
Stir everything together, cover, and cook on low for 8-10 hours.
Serve over crumbled cornbread with a splash of hot sauce.
This recipe was organized by Hemogry AI based on the video.
Nutrition data is estimated based on the video and may not be fully accurate.