Chili... but make it tropical. This Hawaiian style chili takes everything you love about a hearty, warm bowl of chili and gives it a sweet, smoky twist with juicy pineapple and a kick of chipotle heat. It's cozy, unexpected, and the kind of recipe that people will ask for after just one bite. I already know what you're thinking, "Pineapple in chili?! Has this chick lost her mind?" But you're just going to have to trust me on this one…
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Looking for more cozy, flavor-packed recipes to add to your weekly rotation? Be sure to check out all of our soup, stew, and chili recipes for plenty of comforting inspo. If you're loving the tropical twist, don't miss these insanely delicious Hawaiian sliders with bacon mayo. For more hearty options, try my lentil turkey chili or cozy up with a bowl of chicken and dumpling stew... pure comfort in every spoonful!
Why You'll Love This Recipe
- This Hawaiian style chili is sweet + smoky + perfectly seasoned, which equals flavor overload (in the best way)!
- It's a fun twist on a classic chili recipe that still feels cozy.
- Great for meal prep, and even better the next day. Better yet, use leftover chili to make fully loaded chili dogs!
- This homestyle chili is made with pantry ingredients, plus one standout (hello, pineapple 🍍)!
- Chili is one of the most versatile meals...ever! Not only is it versatile, but it is also made with easy ingredients.
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Ingredients You'll Need
- Ground Beef - Ground beef can be substituted for ground turkey, ground chicken, shredded roast chicken, or even shredded pulled pork, which pairs nicely with the Hawaiian flavors and theme.
- Pineapple - The pineapple can be left out of this chili recipe if you prefer.
- Beef Broth - Can be substituted for bone broth or chicken stock.
- Garlic - Use a blend of fresh minced garlic and mashed roasted garlic to create a deeper depth of flavor.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Add Veggies - Bulk this chili up by adding bell peppers, corn, or cubed maple sweet potatoes.
- Meat - This chili is incredibly easy to swap ingredients. Try using ground turkey, chicken, or pulled pork instead!
- Adjust the Heat - To make this chili spicer, add a few chopped adobo chilies, to make it milder, leave out the Tabasco sauce.
If you love chili recipes, don't miss my turkey and lentil chili, too!
How To Make Hawaiian Style Chili
Step 1
First, in a large heavy-bottomed pot or Dutch oven, add the ground beef. Cook over medium heat, breaking it apart, until it is fully cooked and no longer pink. Drain off any excess fat and return cooked ground beef to the pot.
Now, over medium heat, add the garlic, spices and Chipotle Tabasco® Sauce. Stir to combine and saute for 2 minutes until the spices bloom and become fragrant.
Note: Make sure that the canned chickpeas, diced tomatoes, and red kidney beans are drained prior to adding them to the chili.
Add in the beef broth, diced tomatoes, chickpeas, red kidney beans, brown beans, tomato soup, tomato paste, and Worcestershire sauce. Stir to combine and bring to a boil.
Once the chili has come to a boil, cover the pot with a tight-fitting lid and lower the heat to a simmer, simmer for 30 minutes. Make sure to stir the chili intermittently during the cooking time to ensure nothing is sticking to the bottom of the pot.
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Step 2
After the chili has finished simmering, remove the lid and add the pineapple. Stir to combine and simmer for 10-15 more minutes, uncovered.
Let the chili cool in the pot for 10-15 minutes before serving.
Step 3
Hawaiian style chili is best served with shredded cheese, sour cream, roasted garlic baguette garlic bread, cornbread, tortilla chips, or brown rice.
Expert Tips For Best Results
- Add pineapple at the end to keep it bright, fresh, and to avoid it becoming mushy from overcooking.
- Let the chili rest for 10-15 minutes before serving to let the flavor deepen further.
- Adjust the heat with Chipotle Tabasco sauce.
- Optionally, slightly mash the beans for a thicker texture.
Storage Tips
Store leftover chili in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Reheat in a pot on the stovetop or in the microwave until heated thoroughly. If the chili is frozen, let it slightly defrost in the fridge before reheating to avoid burning the chili.
If the chili is too thick upon reheating, add some extra broth to reach a thinner consistency.
Frequently Asked Questions
Yes! Pineapple adds a natural sweetness and acidity that balances the richness of the meat and spices.
It typically includes tropical flavors like pineapple that add a sweet and savoury element to the chili.
It's both! The sweetness from the pineapple balances the smoky heat from the hot sauce nicely. I would classify this as a mild chili.
Add it near the end of cooking so it stays fresh and doesn't break down.
Yes! Brown the ground beef in a frying pan first, add all remaining ingredients (minus the pineapple), then cook on low for 6-8 hours, adding the pineapple at the end.
More Hearty Soups & Stews
Looking for more hearty soup and stew recipes like this? Try these:
If you made this Hawaiian Style Chili or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Hawaiian Style Chili (Sweet & Smoky Pineapple Chipotle Chili)
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Print Recipe Pin RecipeEquipment
- Large Heavy Bottomed Pot
- Wooden Spoon
- Can Opener
- Chef's Knife
Ingredients
- 600 grams Extra Lean Ground Beef
- 3-4 cloves Garlic minced
- 1 ½ Tablespoons Chili Powder
- 1 teaspoon Powdered Mustard
- ½ teaspoon Garlic Powder
- ½ teaspoon Cumin
- ½ teaspoon Thyme
- 2 teaspoons Chipotle Tabasco® Sauce
- 2 cups Beef Broth
- 28 oz Diced Tomatoes canned, drained
- 19 oz Chickpeas canned, drained and rinsed
- 14 oz Red Kidney Beans canned, drained and rinsed
- 14 oz Maple Brown Beans canned
- 10 oz Tomato Soup canned
- 5 oz Tomato Paste
- 1 Tablespoon Worcestershire sauce
- 1 ½ cups Pineapple cubed (if using canned pineapple drain off excess liquid)
- Sour Cream optional for serving
- Cheddar Cheese shredded (optional for serving)
Instructions
- In a large heavy-bottomed pot over medium heat, cook the ground beef, breaking it apart as it browns, until it is fully cooked. Drain any excess grease and return the beef to the pot. Add the garlic, spices, and chipotle sauce, stirring well to incorporate. Cook for 1-2 minutes until the spices are fragrant. Pour in the beef broth, diced tomatoes, chickpeas, red kidney beans, maple brown beans, tomato soup, tomato paste, and Worcestershire sauce. Stir to combine and bring to a boil.
- Once boiling, reduce the heat to low, cover, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Remove the lid, stir in the pineapple, and continue simmering for an additional 15 minutes. Let the chili rest for 10-15 minutes before serving to allow the flavors to fully develop.
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Notes
- Ground Beef: Can be substituted for ground turkey, chicken, shredded chicken or pulled pork.
- Beef Broth: Substitute beef broth for chicken stock or bone broth.
- Pineapple: Can be omitted if preferred.
- Spiciness: Adjust the heat of this chili by adding more hot sauce or adobo chilies to make it spicer, or omitting the hot sauce altogether to make it milder.
- Serve With: Fresh bread, homemade garlic bread, sour cream, shredded cheddar cheese, extra hot sauce, or a side salad.
- Add the pineapple at the end to prevent overcooking and to keep the flavor bright and fresh.
- Slightly mash the beans for a thicker chili texture (optional).
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months in a freezer-safe container. If preferred, add additional broth when reheating the chili to thin out the consistency.
- To make Hawaiian style chili in a slow cooker: Brown the ground beef in a frying pan, add all remaining ingredients to the slow cooker (minus the pineapple) and cook on low for 6-8 hours. Add the pineapple at the end, right before serving.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
I developed this chili recipe long ago, back in the wild west days when the world was first shutting down, and MY world was flipped on its head and forever changed. This Hawaiian chili has a special place in my heart, and I still love the recipe to this day. I hope this recipe brings you many YUM's and puts a smile on your face!