Recipe by: Lisa Prince
Peanut Butter Cup Chili
This recipe won first place in the NC Cattlemen’s Association Chili contest at the NC State Fair. Julia Truelove created this delicious chili that is packed with peanut flavor. This soup is perfect on a cold night with some cornbread or a jalapeno cheddar loaf.
Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour, 45 minutes
Meal Type: Entree
NC Ingredients: beef, peanuts
Ingredients
Accompaniments:
Directions
Sprinkle the ground beef with 1 t salt. Brown the meat in the olive oil in a large Dutch oven or heavy saucepan over medium-high heat. Drain all but 2 T of drippings from the pan and add the onions. Sauté the onions until translucent, then add the garlic and jalapeño. After one minute, add the remaining 1 t salt, all of the spices, the peanuts, tomatoes, beef broth and chocolate. Stir well, bring to a simmer, and reduce heat to low. Continue simmering, stirring occasionally for 1 hour and 15 minutes. Add additional beef broth or water to the pot if it begins to get too dry.
Remove about a 1/2 cup of liquid into a heat proof bowl. Stir the brown sugar and the peanut butter into the bowl of liquid until smooth, and then return all to the pot. Stir, taste for salt & pepper, and heat through. Serve with sour cream and chopped green onions.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.