Peanut Butter Chili
June 1, 2011 § 38 Comments
Remember a few months ago when I started toying with the idea of adding peanut butter to chili? Well, after many trials and tribulations, I finally did it!
First things first, I knew I needed a recipe. After numerous Google searches yielding millions of different chili recipes and dozens of different peanut butter chili recipes [See, I'm not crazy!] I ultimately chose to go back to the basics. I asked my Mom to dig out the recipe for her famous homemade chili. She’s been making it since she was in college and doesn’t even use the recipe anymore. Talk about impressive! Today when I made it I added my own little twist: creamy natural peanut butter and chopped roasted peanuts! It doesn’t get any more comforting or delicious than that!
Peanut Butter Chili
“Peanut butter in chili?! Believe me, after eating this, you’ll never go back to regular chili ever again!”
- 2 tablespoons olive oil
- 1 ½ cups chopped onion
- 3 cloves garlic, minced
- 2 (8 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 2 pounds lean ground beef
- 3 tablespoons chili powder
- 1 tablespoon cocoa powder
- 1 tablespoon crushed red chili flakes
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ – ¾ cup creamy peanut butter
- ½ cup chopped roasted peanuts
- salt and pepper, to taste
- Brown the ground beef in a large skillet. This usually takes about 10 minutes. Transfer to a large bowl.
- In a large saucepan coated with 2 tablespoons olive oil, sauté onion and garlic for 5 minutes or until the onion is translucent. Add all remaining ingredients except for the peanuts and peanut butter. Bring contents to a boil, then lower the heat and simmer for 30 minutes, partially covered.
- Stir in peanuts and peanut butter. Scoop into bowls and enjoy!
Yield: 6-8 servings
This chili tasted so good! Seriously, one bite of this chili I felt like I was sitting in my fuzzy sweatpants warming up from shovelling the heavy mid-January snow. After a few moments of savoring the flavors I remembered that it was really the beginning of June and the temperature reached a record high of 98 degrees today. Ooops! This probably isn’t the best time to be sharing a recipe for chili, eh?
Although unseasonal, this chili was still rather delicious. So delicious that I even went back for seconds! Okay, maybe thirds too. Even the non believers, also known as my parents, liked it and went back for seconds…and thirds!
By the way, I just looked at the weather forecast for tomorrow. It’s supposed to be a hot 93 degrees with 50% humidity. Ew. You might want to hold off on making this chili until the temperature goes down to a brisk 80 degrees. Enjoy!