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Buckeye State Chili

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  • Prep 20 min
  • Total 55 min
  • Servings 10
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This chili recipe is sure to please fans in the Buckeye State, with surprising flavors inspired by chocolate and peanut butter “buckeye” candies.
By Betty Crocker Kitchens
Updated May 24, 2011

Ingredients

  • 1 lb 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 jar (16 oz) Old El Paso™ Thick 'n Chunky mild salsa
  • 1 can (15 oz) Muir Glen™ organic tomato sauce
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1/4 cup creamy peanut butter
  • 1/4 cup semisweet 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 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 bag (12 oz) frozen corn
Make With
Progresso Broth

Steps

  • 1
    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.
  • 2
    Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    See if your guests can guess the secret ingredients in this chili--peanut butter and chocolate!
  • tip 2
    Garnish with a toothpick stacked with Cheddar cheese cubes and jalapeño slices.

Nutrition

260 Calories, 10g Total Fat, 14g Protein, 26g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
900mg
38%
Potassium
320mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
20%
Sugars
8g
Protein
14g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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