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.