Everyone loves chili, but as you probably know I love trying new variations of a traditional recipe. I like this one because it’s simple and hearty. I found the recipe and made a few alterations to suit my taste. You can make this recipe more spicy by adding jalepenos or other peppers and you don’t have to add beans like I have. I love beans in chili so I added them. You can also make this in a slow cooker if you add the ingredients once the meat is browned and the veggies are cooked a bit. Enjoy friends!

Ingredients

1 tablespoon peanut oil or canola oil

2 pounds Everett Beef extra lean ground beef

1 large green pepper, chopped

1 large onion, chopped

2 large carrots, peeled and chopped

(optional) 1 can chili beans or white beans such as north beans

2 garlic cloves, minced

1 cans (15 ounces each) tomato sauce

1 can chunky salsa or Rotel

2 cups beef or veggie broth

1/2 cup creamy peanut butter (or more to preference)

1 to 2 tablespoons ground chili pepper

1 teaspoon kosher salt

1 teaspoon smoked paprika

Directions

1. In a large pot, heat oil over medium-high heat; add beef and cook until no longer pink, breaking into crumbles. Remove and add green pepper, onion and carrot to the pot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer.

2. Stir in the rest of the ingredients until combined. Cook, covered, on low about 1 hour, until vegetables are tender.

3. Optional toppings: Shredded smoked cheddar cheese and chopped peanuts