BUCKEYE STATE CHILI

Buckeye State Chili image

Provided by @MakeItYours

Number Of Ingredients 14

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 jar (16 oz) Old El Paso® Thick 'n Chunky mild salsa
1 can (15 oz) Muir Glen® organic tomato sauce
1 cup Progresso® beef flavored broth (from 32-oz carton)
1/4 cup creamy peanut butter
1/4 cup semisweet chocolate chips
1 small chipotle chile in adobo sauce (from 7-oz can), seeded and finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Steps:

In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.
Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency.