Coat a large skillet with cooking spray.
Trim beef and cut into 1 inch pieces.
Sprinkle beef evenly with 1 teaspoon salt and black pepper.
Over medium high heat, add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.
Add oil to pan; swirl to coat.
Add onion, red bell pepper, green bell pepper and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally.
Add garlic; sauté 1 minute, stirring constantly.
Stir in beer, scraping pan to loosen browned bits; bring to a boil.
Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.
Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.
Add mixture from pan, beef and remaining ingredients (Beef broth, Tomatoes, and Beans) into a large croc pot and cook for 3-4 hours on low.
Stir in remaining 1/2 teaspoon salt.
Serve topped with diced avocado, chopped cilantro, sour cream
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