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
  
  Uncle Dirty Dave's Archives
 
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