Name: Smoky Peanut Butter Chili
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 12 servings (3 quarts)
Ingredients: 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 chile pepper; 1 teaspoon kosher salt; 1 teaspoon smoked paprika; Optional: Shredded smoked cheddar cheese and chopped peanuts

I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada

Test Kitchen tips

For more spice, add more chili powder.

Paprika derives from peppers that have been dried and ground. Smoked paprika reverses the process and smokes the peppers before grinding.

Store peanut oil in the freezer to extend its shelf life.

TEST KITCHEN APPROVED

Smoky Peanut Butter Chili

4.3 | 4 Reviews Add your review

Yield:12 servings (3 quarts)

Prep:25 min

Cook:4 hours

Save Saved Saving email print

Ingredients

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 chile pepper
1 teaspoon kosher salt
1 teaspoon smoked paprika
Optional: Shredded smoked cheddar cheese and chopped peanuts

Text Ingredients

Shop Recipe

Directions

In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking it 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 4 hours or until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Nutrition Facts

1 cup: 279 calories, 15g fat (4g saturated fat), 59mg cholesterol, 878mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 23g protein.

Loading Popular in the Community

Loading Reviews