You’d normally think of eating chili in the fall or winter when the weather starts to turn cold, but I now have a different view. This chili is so delicious with a hint of sweet & lots of spice, and with pineapple in the ingredients, it kind of reminds me of the tropics. I found this recipe on The Civilized Caveman’s blog, which you can check out here.
Spicy Pineapple Chili
- 2 medium onions, diced
- 2 bell peppers, diced
- 2 jalapeños, diced (seeds optional *I usually add 1/4 of the seeds from 1 jalapeño)
- 4 cloves of fresh garlic, minced
- 2 lbs of ground beef (I use 96% lean ground beef or 99% lean ground turkey breast)
- 1/4 cup of chili powder
- 2 tsp of ground cumin
- red pepper flakes (may want to use these if you don’t add jalapeño seeds or want more spice)
- sea salt to taste
- black pepper to taste
- 1 (20oz) can of diced tomatoes
- 1 (15oz) can of tomato sauce
- 1 (14oz) can of fire roasted diced tomatoes
- Preheat a large stock pot over medium heat
- Add in onions, peppers, jalapeños & garlic & cook until the onions become translucent (approx. 5 min)
- Add in the ground beef, chili powder & cumin. Stir until ground beef is cooked through.
- Add in the remaining ingredients, stir well & bring chili to a boil.
- Once boiling, reduce the heat to low, cover & simmer for approx. 45 min.
- Sautee ground beef & cook.
- Add all ingredients into the crockpot & cook on high for 4-6 hours.