BUCKEYE STATE CHILI

Buckeye State Chili image

This chili recipe is sure to please fans in the Buckeye State, with surprising flavors inspired by chocolate and peanut butter "buckeye" candies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 10

Number Of Ingredients 14

Ingredients

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) 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.

Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 30 mg, Fat 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 0 g