2 pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot. Stir in cilantro. Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8 Servings