
Smoky Peanut Butter Chili is a serious favorite in our house – spicy, full-flavored, meaty … and no, you can’t taste the peanut butter, just great taste
This Smoky Peanut Butter Chili is at the top of my list for favorite red chilis – eye-popping awesome flavor. Personally, I like to make it with the hot sausage, and it comes out really spicy. If you don’t tell anyone, they won’t know it has peanut butter in it; but the peanut butter is essential for the robust, full flavor. It’s definitely one of the more interesting dishes in my repertoire.
———–Note! Chili Cookoff Season Starts Today! Sept 10!——————–
I’m working today at the Big Chili Cook-Off in Evergreen, my favorite festival.
Next Saturday, Sept 17, I’m a judge for the ICS Chili Cook-Off in Superior, my other favorite festival.
See all the Front Range Chili Cook-Off schedules at DenverChiliFest.com
Also, fresh green chiles are in! We had a late season, but this weekend nearly all vendors have most varieties. Check out the Chile Stands pages in the top navigation on this site to locate a vendor.
In the meantime, you gotta try this recipe. It’s very easy, it’s a full meal, and it’s truly memorable. Let me know what you think!
- 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
- 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.
- 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.
- Stir in remaining ingredients. Cook, covered, on low 4 hours or until vegetables are tender.
- Top with shredded cheese if desired.
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