Yield: 1 Servings
|1 \N||Onion, chopped|
|3 \N||Cloves garlic, minced|
|1 \N||Stalk celery, chopped|
|1 \N||Green pepper, chopped|
|1 pounds||Cubed beef|
|1 pounds||Lean ground beef|
|1 can||(8 oz) tomato sauce|
|1 can||(6 oz) tomato paste|
|2 cans||(16 oz) pinto beans|
|1 can||(28 oz) diced tomatoes|
|1 teaspoon||Black pepper|
|1 tablespoon||Creamy peanut butter|
There's a recipe for chili with peanut butter in my cookbook, The Lighter Side of the Southwest. It was given to me by my friend Lois Jene - it's not real hot, but here it is:
1. Saute onion, garlic, peppers, celery and beef over low heat until beef is browned. Drain well.
2. Add all other ingredients, except peanut butter. Simmer 2-3 hours over low heat, stirring occasionally. Add additional water if necessary.
3. Stir in peanut butter and cook another 10 to 15 minutes. Serve! Lois Jene told me that this is her standard chili recipe, but she does sometimes use other recipes and that the peanut butter idea always works.
She says not to overdo it - a tablespoon is enough.
Posted to CHILE-HEADS DIGEST V3 #161 Date: Sat, 16 Nov 1996 10:18:20 -0600 From: Coyote Moon <coyote@...>