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Smoky Peanut Butter Chili

I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    12 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 chile 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 until no longer pink, 7-10 minutes; crumble beef. 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.

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

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