Hawaiian Pineapple Chili. A few weeks ago, my work decided to throw a chili cook-off. Still feeling inspired by my Hawaiian Honeymoon, I decided to make a Pineapple Chili.
Using salsa as an ingredient is a simple way to create a flavorful meal. Salsa has the perfect combination of onions, peppers, garlic and spice that adds depth and flavor without a lot of hassle. With this thought in mind, I decided using a Pineapple Salsa would be the perfect way to make a quick and easy chili. The tangy sweetness of the salsa and the smokiness of the bacon work together to create a delicious and hearty meal. Enjoy!
- 8-oz GF/DF bacon, diced
- 1.5-lbs lean ground beef
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp chili powder
- 2.5 cups Pineapple Salsa
- 1 6-oz can tomato paste
- 1 15-oz can crushed tomatoes
- 1 15-oz can kidney beans
- salt and pepper to taste
- Pre-heat a large non-stick pot over medium heat.
- Add in the diced bacon and cook until browned, about 5 minutes.
- Add in ground beef and cook until the meat is no longer pink.
- Sprinkle spices (cumin, coriander, chili powder, and a little salt and pepper) over the meat and cook for about 1 minute, stirring continually.
- Add in the pineapple salsa, tomato paste, tomatoes and kidney beans. Stir well and bring chili to a boil.
- Reduce the heat to low, cover and allow the chili to simmer for about 20 minutes, stirring occasionally.
- Season with additional chili powder and/or salt and pepper to taste.
Note: if you really like big bursts of pineapple, add in additional pineapple chunks at step 6
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!