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 chilies
- 1/2 cup creamy peanut butter
- 1 to 2 tablespoons ground ancho chili pepper
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- Shredded smoked cheddar cheese and chopped peanuts, optional
- 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 seven ingredients until combined. Cook, covered, on low until vegetables are tender, about 4 hours. If desired, sprinkle 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.
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.