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