Hawaiian Style Chili (Sweet & Smoky Pineapple Chipotle Chili)
A bold and cozy Hawaiian-tyle chili made with hearty beans, smoky chipotle, and sweet pineapple for the perfect balance.
Servings: 6 servings
Calories: 551kcal
Equipment
- 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.
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
Serving: 1serving | Calories: 551kcal | Carbohydrates: 78g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 1129mg | Potassium: 1999mg | Fiber: 20g | Sugar: 19g | Vitamin A: 1356IU | Vitamin C: 49mg | Calcium: 188mg | Iron: 11mg
