Chili: Aloha Chili
Source: Appleton Post Crescent
Nice change from traditional Chili
Ingredients
- ½ c. dried pinto beans
- ½ c. dried kidney beans
- 1 pineapple, peeled, cored and cut into ¼-inch dice
- 1 lb. ground chuck
- 1 small yellow onion, chopped
- 1 large carrot, peeled and cut in 1/4-inch dice
- 1 green pepper, cut in 1/4-inch dice
- 1 Tbls. fresh ginger root, grated
- 2 Tbls. low sodium Kikkoman soy sauce
- 2 Tbls. chili powder
- 2 t. salt
- ¾ t. ground cumin
- ½ t. course ground pepper
- ½ t. cayenne pepper
- ¼ t. red pepper flakes
- 3 c. chicken stock (Kitchen Basics)
- 14.5 oz. can crushed tomatoes
- 1 bay leaf
Garnish Options
- grated Monterey jack or sharp cheddar cheese
- oyster soup crackers
- avocado, diced (optional)
Instructions
Combine kidney beans and pinto beans in a large bowl. Cover with 2 inches of water. Cover and soak overnight.
When ready to make soup, peel, core and trim pineapple. Cut into ¼-inch dice. Place half in food processor or high-speed blender; process until smooth. Should have 2 cups. Stir in remaining diced pineapple and set aside. If there is extra pineapple puree, refrigerate and add at the end if more liquid is needed.
In a large Dutch oven or pot, combine ground chuck, onion, carrot, green pepper, ginger and soy sauce. Cook on medium heat, stirring to break up meat until browned and cooked through. Drain any fat.
Add chili powder, salt, cumin, black pepper, cayenne pepper and red pepper flakes and simmer for an additional 5 minutes on low. Stir in pineapple.
Drain beans and add to pot, along with chicken broth, crushed tomatoes and bay leaf. Bring to a boil. Reduce heat and simmer for 2 hours on low until liquid reduces, sauce thickens and beans are tender (make sure beans are tender). Add in any reserved pureed pineapple if needed.
Serve with grated Monterey Jack or sharp cheddar cheese, oyster soup crackers and diced avocado if desired.
NOTE: Serves 6