Ingredients
1 tablespoon peanut oil or canola oil2-1/2 pounds lean ground beef (90% lean)1 large green pepper, chopped1 large red onion, chopped1 large carrot, peeled and chopped2 garlic cloves, minced2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained2 cans (4 ounces each) chopped green chiles1/2 cup creamy peanut butter1 to 2 tablespoons ground ancho chile pepper1 teaspoon kosher salt1 teaspoon smoked paprikaOptional: Shredded smoked cheddar cheese and chopped peanuts
Preparation
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.
