SMOKY PEANUT BUTTER CHILI

Smoky Peanut Butter Chili image

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

Provided by Taste of Home

Categories Lunch

Time 4h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Previous Next

Ingredients

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

Steps:

In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, 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 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.

Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 878mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.