MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoky Peanut Butter Chilli
Categories: Beef, Vegetabbles, Chilies, Nuts, Herbs
Yield: 12 servings

1 tb Peanut or canola oil
2 1/2 lb 90% lean ground beef
1 lg Bell pepper; chopped
1 lg Red onion; chopped
1 lg Carrot; peeled, chopped
2 cl Garlic; minced
30 oz (2 cans) tomato sauce
20 oz (2 cans) diced tomatoes
W/basil, oregano & garlic;
- undrained
8 oz (2 cans) chopped green
- chilies
1/2 c Creamy peanut butter
2 tb Ground ancho chile
1 ts Kosher salt
1 ts Smoked paprika

MMMMM-----------------------TOPPINGS (OPT----------------------------
Shredded smoked Cheddar
Cheese
Chopped peanuts

In a large skillet, heat oil over medium-high heat; add
beef and cook in batches until no longer pink, 7-10
minutes, breaking it into crumbles. Remove with a
slotted spoon; drain. Add green pepper, onion and
carrot; cook and stir until slightly browned, about 2
minutes. Add garlic; cook 1 minute longer. Transfer
meat, vegetables and drippings to a 5 or 6 qt. slow
cooker.

Stir in the next 7 ingredients until combined. Cook,
covered, on low 4 hours or until vegetables are tender.
If desired, sprinkle servings with shredded cheese and
peanuts.

Nancy Heishman, Las Vegas, Nevada

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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