"Hawaiian Chili"
By
Valerie Reel
@Reelswife
1
A friend told me about how she had found a Hawaiian Chicken Chili. I decided to challenge myself to come up with a Hawaiian Beef Chili. I find it more difficult to make beef salty, spicy and sweet without being overpowering, this came out wonderfully spicy.
Ingredients
-
1 lblean ground beef
-
2 tspolive oil (unless you are using a fattier meat, if so don't add the oil and you will need to drain the meat)
-
2 tspbasil, dried
-
2 tsporegano, dried
-
2 tspall-purpose seasoning (i prefer simply organic)
-
3 clovegarlic, finely chopped (or 4 teaspoons garlic powder)
-
2 tspparsley flakes
-
3 tspcumin
-
1 Tbspginger
-
3 tspchipotle chili powder
-
2 tspcayenne pepper
-
1/4 tspallspice, ground
-
2 tsppaprika
-
2 tspsalt
-
1 can(s)(20oz) pineapple chunks
-
1 can(s)(10oz) mild rotel tomatoes
-
1/2medium sized red onion, diced finely
-
1 can(s)(15oz) ranch style beans
-
1 can(s)(27oz)bush's chili beans
-
1 can(s)(27oz) bush's pinto beans
How to Make "Hawaiian Chili"
- Brown the beef with the garlic and onions, add in all the spices and olive oil. You can make this all in one pan if you use a very large skillet or pot. (If using a fattier meat, brown the meat(without the oil) , onions and garlic together, strain off the grease. Return to pot and add the spices)
- Once the beef is browned nicely and just starts to stick a little to the bottom, add in the pineapple, juice and all. Cook it into the beef about 5 minutes and slowly add in the beans and rotel tomatoes, you want all the juices from the beans and tomatoes as well.(Again a fattier meat will not start to stick to the pan, which is ok, just make sure the meat is thoroughly cooked)
- After adding in the beans and tomatoes slowly bring to a nice simmer, about 10 minutes. Taste and add accordingly, more salt or pepper chili powders for more heat, however you like it.
- Serve as is or a dollop of sour cream, monterey cheeses anything that you usually like with your chili. A sweet honey cornbread would be delicious.
