Best Amazing Hawaiian Chicken Chili Recipes

HAWAIIAN-STYLE CHILI

Hawaiian-Style Chili image

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Provided by Christian

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Steps:

Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g

HAWAIIAN CHICKEN CHILI

Hawaiian Chicken Chili image

Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.

Provided by BothFex

Categories Chicken

Time 1h10m

Yield 1 large pot of chili, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 (20 ounce) can chunk pineapple, drained and juice reserved
8 -12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 garlic cloves, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Steps:

In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
Add garlic, onion and bell pepper and cook for 2 more minutes.
Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
Next day, reheat on stove top, stir in pineapple and serve.
*Note about chicken: recipe originally calls for 12 chicken breasts.
I found this a bit excessive and so tweaked the measurement.
I find 7-8 breasts works for me.
I guess it depends on how well endowed your chickens were.
Judge accordingly.