- 16 ounces beef stew meat, chopped
- 16 ounces ground beef
- 1 tablespoon cooking oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ red onion diced
- ¼ teaspoon Lawry’s Seasoned Salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon chile powder
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- ¼ cup creamy peanut butter
- 28 ounces crushed tomatoes
- 7 ounces canned diced green chiles
- 6 ounces tomato paste
- 3 cups water
- 1 teaspoon salt
Start by browning chopped stew beef and ground beef. It’s easiest to do this in batches. Once browned, drain the fat and set aside.
Next, add cooking oil to a large pot over medium high heat and add red pepper, green pepper and red onion. Sauté until softened, then add Lawry’s Seasoned Salt, paprika, garlic powder, chile powder, oregano, coriander, black pepper and cumin. Mix the veggies and the spices together until combined. Turn down the heat to medium-low and cover the pot, letting the spices seep into the veggies for 5 minutes.
Then add in peanut butter, crushed tomatoes, diced green chiles, tomato paste, water and salt. Stir to mix, then crank up the heat to medium high and replace the lid until the chili comes to a slow boil. Let it sit at least an hour, simmering away, letting the flavors intensify and the beef soften. Certainly feel free to leave this simmering all day: I left mine for 8 hours and by dinner time, it was complex, dark and the beef was fork tender.
Be sure to taste it throughout the cooking process and if it needs extra salt, please add it!
Serve this up with your preferred regional variation of chili toppings. For some folks that’s sour cream; for others, oyster crackers. I love shredded cheddar cheese.