Chuck Steak Chili Slow Cooker

Chunky-Beef-Chili

John Uher

If mild chili turns you off, then you'll love this mix of beef chuck, tomatoes and green chiles in a unique sauce made with peanut butter, cinnamon, cumin and, of course, chili powder.

Cal/Serv: 377

Yields: 8

Prep Time: 0 hours 10 mins

Total Time: 7 hours 10 mins

2 lb. lean beef chuck

1 can chunky-style tomatoes in purée

1 1/2 c. chopped onions

12 oz. beer or 1 1/2 cups water

1 can chopped green chiles

1/4 c. tomato paste

3 tbsp. chili powder

1 1/2 tbsp. minced garlic

2 tsp. ground cumin

1 1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 c. smooth peanut butter

3 can Roman or pinto beans

c. chopped cilantro

Sour cream, chopped red onion and shredded Cheddar cheese, for garnish

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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 stir in beans.
Cover and cook 5 minutes, or until beans are hot. Stir in cilantro. Serve with the sour cream, chopped red onion and shredded Cheddar cheese, if desired.

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