Chili is one of the most versatile meals…ever! Not only is it versatile, it is pantry friendly, in fact, you probably already have all of these ingredients at home! This Hawaiian Chipotle Chili has a beefy, smoky, rich flavour that is accompanied by the sweetness of pineapple. 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…
We are using Chipotle Tabasco® Sauce to create an amazing, pantry-friendly chili, and this post is being sponsored by Tabasco®!
Tabasco® Chipotle Sauce is a milder sauce than the Tabasco® Original Red Sauce that you might be used to.
Tabasco® Chipotle Sauce is made using high quality vine ripened tomatoes that are then smoked to perfection over an open pecan wood fire. Resulting in a smoky, rich sauce that is perfect for adding some major flavour and a subtle mild heat to any dish.
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Let’s make some Chili!
First, in a large heavy bottomed pot, add in the ground beef. Over medium heat, cook the ground beef, 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. If they are not drained the chili will turn out watery.
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.
After the chili has finished simmering, remove the lid and add the pineapple. Stir to combine and simmer for 15 more minutes, uncovered.
Let the chili cool in the pot for 10-15 minutes before serving.
Serve this hawaiian chipotle chili with fresh bread, sour cream, shredded cheddar cheese and extra Chipotle Tabasco® Sauce.
Chili makes for some creative leftovers, too!
So this hawaiian chipotle chili recipe makes a HUGE pot, like a lot of chili. So we have put together some creative ways for you to put those leftovers to use!
Who doesn’t love a good chili dog? Chili dogs are a creative and fun way to use up that leftover chili, especially if you have kids! The topping options are endless and you can use almost anything that you have in the fridge. The toppings that we like to use include; chili, shredded cheese, sour cream, Tabasco® Chipotle Sauce, and crushed nacho chips.
This one is a super sneaky way to use up that leftover chili. All you have to do is prepare this lasagne, and instead of preparing the meat sauce, swap that for the leftover chili! Everyone will think that you slaved away for hours in the kitchen, when really you are using up the leftovers you already had in your fridge!
I should also mention that chili freezes extremely well. You can package up the leftovers in a freezer safe container or large zip top bag and freeze the chili for up to 3 months. To reheat; just add the frozen chili to a pot, cover and over low heat, reheat the chili.
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
- 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
- 1- 28 oz can Diced Tomatoes, drained
- 1- 19 oz can Chickpeas, drained and rinsed
- 1- 14 oz can Red Kidney Beans, drained and rinsed
- 1- 14 oz can Brown Beans
- 1- 10 oz can Tomato Soup
- 1- 5 oz can 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)
- In a large heavy bottomed pot, add the ground beef. Over medium heat, cook the ground beef, breaking it apart, until it is fully cooked. Drain off any excess fat and return cooked ground beef to the pot.
- Over medium heat add the garlic, spices and Chipotle Tabasco® Sauce. Stir to combine and saute for 2 minutes until the spices become fragrant.
- 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 is boiling, cover the pot and lower the heat to a simmer, simmer for 30 minutes. Stir intermittently during the cooking time to ensure nothing is sticking to the bottom of the pot.
- After the chili has finished simmering, remove the lid and add the pineapple. Stir to combine and simmer for 15 more minutes, uncovered.
- Let cool for 10-15 minutes before serving.
Serve with fresh bread, sour cream, shredded cheddar cheese and extra Chipotle Tabasco® Sauce.
Thank you to Tabasco® for making this delicious recipe possible and for sponsoring this post.
Click here to visit Tabasco® Canada’s website for more great chili recipes!