Let’s Cook!
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Sauté onion and garlic until softened.
- Add ground beef and cook until browned, breaking it up.
- Add bell peppers and cook for 3-4 minutes.
- Stir in tomatoes, tomato sauce, kidney beans, and pineapple.
- Add chili powder, cumin, paprika, brown sugar, salt, pepper, and cayenne pepper. Mix well.
- Reduce heat to low and simmer for at least 30 minutes.
- Taste and adjust seasoning. Simmer longer for a thicker chili.
- Remove from heat and cool slightly before serving.
Expert Tips
- For deeper flavor, add a splash of soy sauce or Worcestershire sauce.
- For a sweeter chili, add more brown sugar or a drizzle of honey.
- Don’t skip the pineapple!
- Use a slow cooker: Brown meat and sauté vegetables, then cook on low for 6-8 hours or high for 3-4 hours.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Serving Suggestions
Enjoy this chili on its own, or top with green onions, cheese, sour cream, or avocado. Serve over rice or with cornbread. A tropical fruit mocktail makes a perfect pairing!
FAQs
Q: Can I make this chili in advance?
A: Yes! The flavors deepen overnight.
Q: Can I freeze leftovers?
A: Yes, for up to 3 months.
Q: How can I make it spicier?
A: Add more cayenne pepper, chili flakes, or hot sauce.
Q: Can I use fresh pineapple?
A: Yes, chop it into chunks.
Enjoy!
This Hawaiian chili is a delicious and satisfying meal. Mahalo and happy cooking!