Smoky Peanut Butter Chili
1 tablespoon peanut oil
2-1/2 pounds ground beef
1 bell pepper, chopped
1 red onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
2 cans (15 oz. Each) tomato sauce
2 cans (14-1/2 oz. Each) diced tomatoes with basil, oregano and garlic
2 cans (4 oz. Each) chopped green chiles
1-2 cup creamy peanut butter
1-1/2 teaspoons salt
1 teaspoon paprika
In a large skillet, heat oil over mediumhigh heat; add beef and cook. Remove and drain beef. Add bell pepper, onion and carrot; cook until browned, about 2 minutes. Add garlic; cook 1 minute. Transfer vegetables and meat to a slow cooker. Stir rest of ingredients in until combined. Cook, covered, on low 4 hours.
The Best Chili
2 pounds ground beef
1 onion, diced
I jalapeno, seeded and diced
4 cloves garlic, minced
2-1/2 tablespoons chili powder
1 teaspoon cumin
1 bell pepper, seeded and diced
14.5 ounces crushed tomatoes
19 ounces canned kidney beans, drained and rinsed
14.5 ounces canned diced tomatoes
1-1/2 cups beef broth
1 cup beer
1 tablespoon tomato paste
1 tablespoon brown sugar
salt and pepper to taste
Combine ground beef and 1-1/2 tablespoons chili powder. In a pot brown ground beef, onion, jalapeno and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 50 minutes.