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1
Place 1/2 cup peanuts in blender or food processor. Pulse on and off very briefly until coarsely chopped. Remove to a plate and reserve for garnish.
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2
Add remaining peanuts to blender or food processor. Pulse on and off until nuts are minced and cling together in clumps.
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3
In large heavy pot, heat oil over medium-high heat. Add onions and garlic and cook, stirring often, until onions are softened, about 8 minutes. Add celery, carrots, chilies and bell pepper and cook, stirring often, 5 to 7 minutes.
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4
Stir in chili powder, oregano, basil, cumin, salt, pepper and cayenne until well combined. Add minced peanuts, tomatoes, broth and molasses and mix well.
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5
Bring to a boil, reduce heat to low, cover and simmer until mixture is slightly thickened and flavors have blended, about 30 minutes.
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6
Adjust seasoning to taste. Serve hot, sprinkled with reserved peanuts. Garnish with cheese and cilantro if desired.
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7
This zesty chili is rich and satisfying, so small portions should do nicely. It is best made a day or so ahead; rewarm over low heat stirring occasionally. Serve with whole-grain bread or over hot fluffy rice to soak up all the liquid.
