Smoky Peanut Butter Chili
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 4 hours
Total time: 4 hours 15 mins
Ingredients
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90% lean)
  • 1½ lbs hot breakfast sausage (1½ chubs)
  • 1 large green pepper, chopped
  • 1½ cups chopped red onion
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 15-oz cans tomato sauce
  • 2 14.5 oz cans diced tomatoes with basil, oregano and garlic, undrained
  • 1 cup chopped green chiles
  • ½ cup creamy peanut butter
  • 1 to 2 tbsp dark chili powder
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
Instructions
  1. In a large skillet, heat oil over medium-high heat; add beef and sausage, breaking up into small chunks with a wooden spoon as it cooks. Cook in batches as needed until browned, about 7-10 minutes. Drain off fat.
  2. Add green pepper, onion and carrot; cook and stir until soft, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker.
  3. Stir in remaining ingredients. Cook, covered, on low 4 hours or until vegetables are tender.
  4. Top with shredded cheese if desired.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/red-chili/smoky-peanut-butter-chili/