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

Title: Smokey Peanut Butter Chilli
Categories: Beef, Vegetables, 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 Tomato sauce (2 cans)
20 oz Diced tomatoes with basil,
- oregano & garlic (2 cans);
- undrained
8 oz Chopped green chilies
- (2 cans)
1/2 c Creamy peanut butter
2 tb Ground ancho chile
1 ts Kosher salt
1 ts Smoked paprika

MMMMM-----------------------TOPPINGS (OPT----------------------------
Smoked Cheddar; shredded
Cheese
Peanuts; chopped

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.

Recipe by Nancy Heishman, Las Vegas, Nevada

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

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