Make Ahead Peanut Butter & Jelly Chili
This surprising peanut butter & jelly chili recipe has won a number of awards. Believe it or not - you really can’t taste the peanut butter or the jelly but it definitely adds something to the recipe.
You can easily make this recipe at home before you leave for camp or even in a cast iron pan over the campfire and it really only needs one pan so it’s great for boondocking too!
Ingredients:
1lb of fresh-ground beef
1lb of ground turkey
1 bottle of Pace picante sauce
1 small can of tomato paste
Savory Spice Shop “The Q steak rub”
Savory Spice Shop Chimayo Chorizo seasoning
Tablespoon of peanut butter
Tablespoon of cheap grape jelly
Beans - but make your own. Here’s the recipe to make beans in your InstaPot or Pampered Chef Quick Cooker.
Directions
Prepare ground turkey with chorizo spice as directed on label. Set aside - it’s best if this sits for a while in the refrigerator to combine well. Once this is done it’s time to move on to the rest of the chili.
Cook ground beef with “The Q” until done - 165°F on an instant-read food thermometer. Drain the beef.
Cook the chorizo-infused turkey until done - 165°F on an instant-read food thermometer. Drain the turkey.
Now mix all the ingredients together in your Pampered Chef RockCrok. Place on the heating base for four hours to get the flavors to work together. Enjoy!
Bonus
This chili freezes well and we put it in smaller containers in the freezer to take with us camping.
One of the things we love doing is making chili dog wraps, which is this chili plus a hot dog, pickle, cheese and mustard wrapped in a tortilla. It’s portable and delicious!
We use out GrubSticks to cook the hot dogs and then wrap everything up in foil and heat the entire burrito for a few minutes over the campfire. Yum-O!
We’ve also used this recipe for walking tacos which makes them extra good. We have a description of walking tacos here.
