Hawaiian Chili
I tasted something like this at a chili cook off contest and loved it. It was the winner. They did not share the recipe so I came up with this after their inspiration. And I like it as well.
I tasted something like this at a chili cook off contest and loved it. It was the winner. They did not share the recipe so I came up with this after their inspiration. And I like it as well.
- 3 cloves garlic crushed
- 1 large red bell pepper diced
- 1 1/2 pounds ground beef browned
- 2 medium yellow onions diced and sautã©ed
- 1 can (15.5 oz) large kidney beans drained
- 1 can (15.5 oz) pinto beans drained
- 1 can (15.5 oz) black beans drained
- 1 can (14.5 oz) diced tomatoes undrained
- 1 15 oz can tomato sauce
- 1 can (20 oz) pineapple chunks (or crucshed) undrained
- 3 tablespoons chili powder or to taste
- 1/3 cup honey
- 1 teaspoon sour cream (or to taste) for garnish
- 1 can (15 0z.) diced tomatoes with garlic, oregano and basil undrained
- Carbohydrate 8.20866000589349 g
- Cholesterol 51.2718082909692 mg
- Fat 17.1804872080687 g
- Fiber 0.761199993602429 g
- Protein 11.2492936267938 g
- Saturated Fat 6.51946622313399 g
- Serving Size 1 1 Serving (114g)
- Sodium 47.9763665175483 mg
- Sugar 7.44746001229107 g
- Trans Fat 4.38610342865228 g
- Calories 234 calories
Step-by-step
- Brown the ground beef, add onions and sauté until soft.
- Add tomatoes,tomato sauce, beans, pineapple, garlic, red bell pepper, honey and chili powder.
- Heat through and simmer.
- Garnish with sour cream and serve with corn bread.
- Add more chili powder if desired.
Replacing fresh pineapple with canned fruit introduces citric acid and residual packing syrup that will break down the structural integrity of the ground beef if the simmering phase exceeds 45 minutes. Texture relies entirely on managing moisture release from the bell pepper and onions while preserving the firmness of the canned bean varieties.
- Drain and rinse the kidney, pinto, and black beans through a mesh strainer for 60 seconds to remove excess sodium and starchy canning liquid that can muddy the broth consistency.
- Brown the ground beef over medium-high heat until the internal temperature reaches 74 degrees Celsius and deep brown fond develops on the bottom of the vessel.
- Dice the red bell pepper into uniform 6-millimeter cubes so the pieces soften evenly without turning completely translucent during the simmer.
- Crush the garlic cloves with the flat side of a chef knife before mincing to rupture cell walls and maximize the release of allicin compounds into the meat fat.
- Simmer the uncovered pot on low heat for 20 minutes to evaporate excess liquid from the undrained diced tomatoes and pineapple chunks without overcooking the beans.
Standard heavy-bottomed Dutch ovens work best for this preparation to prevent scorching the honey and tomato sugars at the base. Standard large saucepots function adequately if stirred every 3 minutes with a wooden paddle.
