Smoky Peanut Butter Chili

• 1 tablespoon peanut oil or canola oil
• 2-1/2 pounds lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 large red onion, chopped
• 1 large carrot, peeled and chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
• 2 cans (4 ounces each) chopped green chilies
• 1/2 cup creamy peanut butter
• 1 to 2 tablespoons ground ancho chili pepper
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• Shredded smoked cheddar cheese and chopped peanuts, optional

1. In a large skillet, heat oil over medium-high heat; add beef and cook in batches 7-10 minutes, or until no longer pinking, breaking 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.
2. Stir in the next seven ingredients until combined. Cook, covered, on low until vegetables are tender, about 4 hours. If desired, sprinkle with shredded cheese and peanuts.

peanut oil, lean ground beef, green pepper, red onion, carrot, garlic, tomato sauce, tomatoes, green chilies, peanut butter, ground ancho chili pepper, kosher salt, paprika, cheddar cheese

Taken from www.tasteofhome.com/recipes/smoky-peanut-butter-chili/ (may not work)