This hearty, cold weather chili recipe honors the Pittsburgh Steelers who play in the North Division of the American Football Conference (AFC) in the National Football League. Founded in 1933, the Steelers have won 6 Super Bowls and are the fifth-oldest franchise in the NFL. Tailgate at Heinz Field with this incredibly filling chili recipe and Go Steelers! 

2 lb lean beef chuck, cut for stew

1 can (28 ounce) chunky-style tomatoes in purée, undrained

11/2 cups chopped onions

12 oz beer or 11/2 cups water

1 can (4.5 oz) chopped green chiles

1/4 cup tomato paste

3 Tablespoons chili powder

1 1/2 Tablespoons minced garlic

2 teaspoon ground cumin

11/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup smooth peanut butter

3 cans (15 to 16 oz each)  Roman or pinto beans,  rinsed

1/3 cup chopped cilantro

Serve with: sour cream,  chopped red onion, shredded Cheddar Cheese

1. Mix all ingredients except peanut butter, beans and cilantro in a 4-qt or larger slow-cooker.

2. Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then stir in beans.

3. Cover and cook 5 minutes, or until beans are hot. Stir in cilantro.

Makes 8 servings.

Recipe courtesy of Woman’s Day Magazine. Recipe published 2/1/06.

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