"HAWAIIAN CHILI"

Provided by Valerie Reel

Categories Chili

Time 40m

Number Of Ingredients 20

1 lb lean ground beef
2 tsp olive oil (unless you are using a fattier meat, if so don't add the oil and you will need to drain the meat)
2 tsp basil, dried
2 tsp oregano, dried
2 tsp all-purpose seasoning (i prefer simply organic)
3 clove garlic, finely chopped (or 4 teaspoons garlic powder)
2 tsp parsley flakes
3 tsp cumin
1 Tbsp ginger
3 tsp chipotle chili powder
2 tsp cayenne pepper
1/4 tsp allspice, ground
2 tsp paprika
2 tsp salt
1 can(s) (20oz) pineapple chunks
1 can(s) (10oz) mild rotel tomatoes
1/2 medium 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

Steps:

1. 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)
2. 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)
3. 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.
4. 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.