Smoky Peanut Butter Chili Recipe

Introduction

This Smoky Peanut Butter Chili offers a rich, savory twist on classic chili with a creamy hint of peanut butter and smoky spices. It’s a hearty, comforting dish perfect for cozy dinners or gatherings.

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

Instructions

1. Step 1: In a large skillet, heat the oil over medium-high heat. Add the ground beef in batches and cook until no longer pink, about 7-10 minutes, breaking it into crumbles. Remove beef with a slotted spoon and drain excess fat.
2. Step 2: In the same skillet, add the green pepper, red onion, and carrot. Cook and stir until vegetables are slightly browned, about 2 minutes. Add the minced garlic and cook for 1 more minute.
3. Step 3: Transfer the cooked beef, vegetables, and any drippings to a 5- or 6-quart slow cooker.
4. Step 4: Stir in the tomato sauce, diced tomatoes with herbs, chopped green chiles, peanut butter, ground ancho chile pepper, kosher salt, and smoked paprika until well combined.
5. Step 5: Cover and cook on low for 4 hours, or until the vegetables are tender and flavors have melded together.
6. Step 6: If desired, serve topped with shredded smoked cheddar cheese and chopped peanuts for added texture and flavor.

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or textured vegetable protein.
• Add a dash of cayenne pepper if you prefer your chili spicier.
• You can use crunchy peanut butter if you like added texture, but creamy works best for a smooth sauce.
• Serve with cornbread or over rice to soak up the delicious sauce.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of a slow cooker?

Yes, after browning the beef and sautéing the vegetables, combine all ingredients in a large pot and simmer uncovered on low heat for about 1 to 1.5 hours, stirring occasionally until thickened and flavors meld.

Will the peanut butter flavor be very strong?

The peanut butter adds a subtle creamy richness and a mild nutty undertone without overpowering the chili. Adjust the amount to your taste if you prefer it less pronounced.

Smoky Peanut Butter Chili Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Smoky Peanut Butter Chili is a hearty and flavorful dish combining lean ground beef with the rich creaminess of peanut butter and a smoky kick from ancho chile pepper and smoked paprika. Slow-cooked to perfection with vegetables, tomatoes, and green chiles, this chili offers a unique twist on a classic comfort food, perfect for cozy dinners.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 4 hours (slow cooker)
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Entree
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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 Toppings

• Shredded smoked cheddar cheese
• Chopped peanuts

Instructions

1. Cook the Beef: In a large skillet, heat the peanut or canola oil over medium-high heat. Add the lean ground beef in batches to prevent overcrowding and cook for 7-10 minutes, stirring and breaking into crumbles until no longer pink. Remove the beef with a slotted spoon and drain excess fat.
2. Sauté Vegetables: In the same skillet, add the chopped green pepper, red onion, and carrot. Cook and stir for about 2 minutes until the vegetables start to brown slightly. Add the minced garlic and cook for an additional minute to release its aroma.
3. Combine Ingredients in Slow Cooker: Transfer the cooked beef, sautéed vegetables, and any drippings from the skillet into a 5- or 6-quart slow cooker. Stir in tomato sauce, diced tomatoes (with their juices), chopped green chiles, creamy peanut butter, ground ancho chile pepper, kosher salt, and smoked paprika until everything is well combined.
4. Slow Cook the Chili: Cover the slow cooker with its lid and cook on low for 4 hours or until the vegetables are tender and the flavors have melded together beautifully.
5. Serve and Garnish: If desired, ladle the chili into bowls and top each serving with shredded smoked cheddar cheese and chopped peanuts for extra texture and flavor.

Notes

• Using lean ground beef keeps the chili healthier and less greasy.
• You can adjust the amount of ancho chile pepper to control the heat level.
• Peanut butter adds a creamy texture and subtle nutty flavor, balancing the spices.
• Slow cooking enhances the flavors, but you can also cook it on high for 2-3 hours if short on time.
• For a spicier chili, consider adding a pinch of cayenne pepper or chili flakes.
• Serve with cornbread or over rice to make a satisfying meal.

Keywords: chili, peanut butter chili, smoky chili recipe, slow cooker chili, ground beef chili, unique chili recipe