Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp vegetable or olive oil
- 1 1/2 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 1/2 cups beef broth
- 2 cans (15 oz each) beans, drained and rinsed (kidney + black or pinto)
- 3 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne (optional)
- 1 1/4 tsp kosher salt + 1/2 tsp black pepper (to taste)
- 2 tsp light brown sugar (optional)
- 1/2 cup creamy peanut butter
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped peanuts, saltine crackers
Do This
- 1. Heat oil in a large pot over medium-high heat. Brown the ground beef, breaking it up, until no pink remains; drain excess fat.
- 2. Add onion and bell pepper; cook 4–5 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.
- 3. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper; toast 30 seconds.
- 4. Stir in diced tomatoes, tomato sauce, beef broth, beans, Worcestershire, and brown sugar if using. Bring to a boil, then reduce to a gentle simmer.
- 5. Simmer uncovered 25–30 minutes, stirring occasionally, until thickened and flavors meld.
- 6. In a small bowl, whisk peanut butter with a ladleful of hot chili liquid until smooth, then stir this mixture back into the pot.
- 7. Simmer 5 more minutes, stir in apple cider vinegar, adjust seasoning, and serve hot with your favorite toppings.
Why You’ll Love This Recipe
- Classic, cozy Midwestern chili made extra rich and silky with a spoonful of creamy peanut butter.
- Balanced flavor: gentle nuttiness, a hint of sweetness, and plenty of savory depth.
- Uses pantry staples and one pot, perfect for busy weeknights or game-day gatherings.
- Easy to customize: adjust the heat, swap the protein, or make it meatless without losing flavor.
Grocery List
- Produce: 1 medium yellow onion, 1 green bell pepper, 3 garlic cloves, 2–3 green onions (for topping, optional)
- Dairy: Shredded cheddar cheese, sour cream (both optional for serving)
- Pantry: Vegetable or olive oil, ground beef, tomato paste, 1 can diced tomatoes, 1 can tomato sauce, beef broth, 2 cans beans (kidney, black, or pinto), creamy peanut butter, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, kosher salt, black pepper, light brown sugar, Worcestershire sauce, apple cider vinegar, chopped roasted peanuts (optional), saltine crackers or cornbread (for serving, optional)
Full Ingredients
For the Chili
- 1 tbsp vegetable or olive oil
- 1 1/2 lb ground beef (80/20 works well)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 green bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce (or finely crushed tomatoes)
- 1 1/2 cups beef broth (or chicken broth)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
Spices and Seasoning
- 3 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tsp light brown sugar (optional, for subtle sweetness and balance)
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar (added at the end for brightness)
Peanut Butter Enrichment
- 1/2 cup creamy peanut butter (preferably unsweetened, no-stir style)
To Serve (Optional Toppings)
- Shredded sharp cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced green onions
- Chopped roasted peanuts
- Crushed saltine crackers, oyster crackers, or cornbread on the side
Step-by-Step Instructions
Step 1: Prep your ingredients and beans
Dice the onion and green bell pepper into small, even pieces so they cook at the same rate. Mince the garlic and set it aside. Open the cans of beans, pour them into a colander, and rinse under cool running water until the water runs mostly clear. This removes excess salt and starch and helps keep the chili from tasting overly briny.
Measure out your spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper) into a small bowl so they are ready to add quickly when needed. This makes cooking smoother once you start browning the meat.
Step 2: Brown the beef
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and break it up with a wooden spoon or spatula into small crumbles. Cook for 6–8 minutes, stirring occasionally, until the beef is well browned and no pink remains.
If there is more than about 1–2 tablespoons of fat in the pot, carefully spoon off the excess and discard it. Leaving a little fat behind adds flavor, but too much can make the chili greasy.
Step 3: Soften the aromatics and toast the spices
Reduce the heat to medium. Add the diced onion and bell pepper to the beef. Cook, stirring occasionally, for 4–5 minutes, until the vegetables soften and the onion looks translucent around the edges.
Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly, until the tomato paste darkens slightly in color and smells sweet and rich. Add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir for 30 seconds to toast the spices; this step wakes up their flavor and gives the chili a deeper, more rounded taste.
Step 4: Add tomatoes, beans, and broth
Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir in the drained beans, Worcestershire sauce, and brown sugar (if using). Scrape the bottom of the pot with your spoon to loosen any browned bits, which will dissolve into the liquid and add even more flavor.
Increase the heat to medium-high and bring the mixture just up to a boil. Once it begins to bubble, reduce the heat to low or medium-low so the chili is at a gentle simmer. You should see small, steady bubbles but not vigorous boiling.
Step 5: Simmer for flavor and thickness
Simmer the chili uncovered for 25–30 minutes, stirring every few minutes to prevent sticking. As it cooks, the mixture will thicken and the flavors will blend together. If it ever looks too thick or starts to catch on the bottom, stir in a splash of water or extra broth.
After about 20 minutes, taste and adjust the salt or pepper as needed. Remember you will still be adding peanut butter, which brings its own richness and slight sweetness, so keep the seasoning balanced but not overly salty at this point.
Step 6: Temper and add the peanut butter
Turn the heat down to low. Ladle about 1/2 cup of hot chili liquid (avoid scooping too many solids) into a small heatproof bowl. Add the peanut butter to this bowl and whisk until completely smooth and combined. This step, called tempering, keeps the peanut butter from seizing or clumping when it hits the hot chili.
Pour the smooth peanut butter mixture back into the pot of chili, stirring thoroughly to incorporate. Let the chili simmer gently for another 5 minutes so the flavors can mingle and the texture becomes silky and slightly creamy. Stir in the apple cider vinegar, then taste again and adjust seasoning with more salt, pepper, or a pinch of brown sugar if desired.
Step 7: Serve with toppings and enjoy
Ladle the hot peanut butter chili into bowls. Top each serving with shredded cheddar, a dollop of sour cream, sliced green onions, and a sprinkle of chopped roasted peanuts for crunch. Serve with crushed saltines, oyster crackers, or a wedge of cornbread on the side.
The chili will thicken slightly as it cools. If reheating later, you can stir in a splash of water or broth to loosen it to your preferred consistency.
Pro Tips
- Choose the right peanut butter: Creamy, unsweetened peanut butter works best. If you only have sweetened peanut butter, reduce or omit the brown sugar to keep the chili balanced.
- Temper to avoid lumps: Always whisk the peanut butter with a ladleful of hot chili liquid before adding it back to the pot. This prevents separation and gives a smooth, velvety texture.
- Adjust thickness: Prefer a thicker, “stick-to-your-ribs” chili? Simmer uncovered a little longer. For a looser chili, add extra broth a few tablespoons at a time.
- Control the heat: Start with little or no cayenne if cooking for kids or spice-sensitive eaters. You can always add hot sauce or extra cayenne at the table.
- Make it ahead: This chili tastes even better the next day as the flavors meld, making it perfect for meal prep and entertaining.
Variations
- Turkey Peanut Butter Chili: Swap the ground beef for ground turkey. Use chicken broth instead of beef broth, and add 1 extra tablespoon of olive oil when browning to keep it moist.
- Vegetarian Version: Omit the meat and add an extra can of beans (such as chickpeas) plus 1 cup of diced sweet potato or butternut squash. Use vegetable broth and keep the rest of the recipe the same.
- Extra Smoky and Spicy: Add 1 minced chipotle pepper in adobo and 1–2 teaspoons of the adobo sauce along with the spices. This adds a deep smoky heat that pairs beautifully with the peanut butter.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened too much. You can also reheat in the microwave in 1-minute bursts, stirring between each.
For longer storage, freeze in freezer-safe containers or heavy-duty zip-top bags (lay bags flat for faster thawing) for up to 3 months. Thaw overnight in the refrigerator before reheating, or thaw gently in a covered saucepan over low heat with a bit of extra broth.
Nutrition (per serving)
Approximate per serving (1 of 6, without toppings): 520 calories; 30 g protein; 28 g fat; 32 g carbohydrates; 9 g fiber; 9 g sugar; 980 mg sodium. Toppings like cheese, sour cream, and crackers will add additional calories and sodium. These values are estimates and will vary based on specific ingredients and brands used.
