Buckeye State Chili

This chili recipe is sure to please fans in the Buckeye State, with surprising flavors inspired by chocolate and peanut butter "buckeye" candies.


10 servings


1 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 (16 ounce) jar Old El Paso® Thick 'n Chunky mild salsa
1 (15 ounce) can tomato sauce
1 cup beef flavored broth
1/4 cup creamy peanut butter
1/4 cup semi-sweet chocolate chips
1 small chipotle chile in adobo sauce (from 7-oz can), seeded and finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bag frozen corn


In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.

Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 35 minutes

Additional Information

See if your guests can guess the secret ingredients in this chili -- peanut butter and chocolate!

Garnish with a toothpick stacked with Cheddar cheese cubes and jalapeño slices.

Nutritional Information

1 Serving (1 Serving): Calories 260 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 900 mg; Total Carbohydrate 26 g (Dietary Fiber 5 g, Sugars 8 g), Protein 14 g; Exchanges: 1 Starch; 1 Low-Fat Milk; 1/2 Lean Meat; 1/2 Fat; Carbohydrate Choices: 2

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