Smoky Peanut Butter Chili
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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
- 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.
- 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.