Smoky Peanut Butter Chili
Recipe information
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Cooking:
25 min.
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Servings per container:
1
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Source:

Ingredients for - Smoky Peanut Butter Chili

1. 1 tablespoon peanut oil or canola oil -
2. 2-1/2 pounds lean ground beef (90% lean) -
3. 1 large green pepper, chopped -
4. 1 large red onion, chopped -
5. 1 large carrot, peeled and chopped -
6. 2 garlic cloves, minced -
7. 2 cans (15 ounces each) tomato sauce -
8. 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained -
9. 2 cans (4 ounces each) chopped green chiles -
10. 1/2 cup creamy peanut butter -
11. 1 to 2 tablespoons ground ancho chile pepper -
12. 1 teaspoon kosher salt -
13. 1 teaspoon smoked paprika -
14. Optional: Shredded smoked cheddar cheese and chopped peanuts -

How to cook deliciously - Smoky Peanut Butter Chili

1. Stage

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.

2. Stage

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.