Smoky Peanut Butter Chili
Total TimePrep: 25 min. Cook: 4 hours
Makes12 servings (3 quarts)
- 1 tablespoon peanut oil or canola oil
- 2-1/2 pounds lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 large red onion, chopped
- 1 large carrot, peeled and chopped
- 2 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce
- 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
- 2 cans (4 ounces each) chopped green chiles
- 1/2 cup creamy peanut butter
- 1 to 2 tablespoons ground ancho chili pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- Optional: Shredded smoked cheddar cheese and chopped peanuts
- In a large skillet, heat oil over medium-high heat; add beef and cook in batches 7-10 minutes, or until no longer pinking, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker.
- Stir in the next 7 ingredients until combined. Cook, covered, on low until vegetables are tender, about 4 hours. If desired, sprinkle servings with shredded cheese and peanuts.
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Nutrition Facts1 cup: 279 calories, 15g fat (4g saturated fat), 59mg cholesterol, 878mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 23g protein.
Oct 28, 2019
I thought this was a good recipe, but needed more peanut flavor for us! Next time, I'll try adding more peanut butter. I didn't have any ancho chili pepper around, so I added jalapenos instead. Very good!
Sep 30, 2019
We love peanut butter, but my husband only likes it with tostito chips. I didn't tell him there was peanut butter in it until after he told me he loved it. Not your typical chili recipe and has a different taste, but it's a keeper!! Made it exactly as written and added the full 2T of ancho chili pepper and it wasn't too spicy for me.