It Is Chili In Hawaii!



It has been heating up here in Tennessee this week, but I am not going to let anything stop me from celebrating autumn – even if I have to do it in shorts and a t-shirt.  Are you looking for a mix of cool and hot?  Try this Hawaiian Chili.  It is different, but it is pretty darn good!   This makes a big pot of chili – perfect for freezing some leftovers to enjoy when it finally does get cold again.




–         2 pounds ground meat – we used turkey

–         2 onions, chopped

–         2 red peppers, seeded and chopped (I only had one red and one green, so we used that)

–         2 (16 oz) cans of stewed tomatoes with juice

–         2 (15.5 oz) cans of kidney beans, with liquid.  * If you don’t eat beans, just leave them out – you won’t miss them.  I’ve been experimenting with adding them back to my diet in limited amounts, but you do whatever your heart desires!

–         1 (16 oz) can tomato sauce

–         1 (16 oz) can pineapple chunks, drained

–         2 tablespoons chili powders

–         2 teaspoons of salt – if needed – I recommend you taste it first.


–         Heat a large Dutch oven over high heat, add ground meat (use oil if needed) and cook until barely pink, stirring to break into small pieces.

–         Stir in onions and bell pepper, cook until the meat has brownd and the onions have softened and turned translucent.

–         Add spices.

–         Add stewed tomatoes, beans, tomato sauce and pineapple chunks.  Bring to a boil, then reduce heat and simmer uncovered for at least ten minutes.

–         Enjoy!


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