Chili Pineapple Food

CROCK-POT CRAZY PINEAPPLE CHILI

Steps:

• In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
• Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
• Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
• Stir everything to combine.
• Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last 1/2 hour - hour of cooking.
• Serve topped with cheese, sour cream and hot sauce, if desired.

EASY PINEAPPLE CHILI

Steps:

• Brown meat in a skillet and drain the oil.
• Stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.

SPICY PINEAPPLE CHILI

Steps:

• Preheat a large Stock Pot or Dutch Oven over medium heat (You can do this in the Crock Pot as well, see notes below)
• Brown your thin strips of bacon in your pan
• Add in your onions, peppers, jalapeños, and garlic and continue to cook, stirring often for 5 minutes or until your onions become translucent
• Now add in your Grass fed Ground Beef, chili powder, and cumin and stir until your ground beef is cooked through
• Add in all your remaining ingredients, stir well, and increase heat until your chili comes to a boil
• Once boiling, reduce the heat to low, cover, and simmer for 45 Minutes

CHILI PINEAPPLE

Steps:

• Core and peel the pineapple and cut into bite-sized chunks.
• Trim and split the chilli, scrape away the seeds and slice into small strips.
• Sprinkle the chilli and salt over the pineapple.
• Serve on a plate with toothpicks.
• Every bite should have a bit of chilli.

PINEAPPLE-CHILI MARGARITAS

Steps:

• Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
• Photograph my Andrew Mccaul

CHILE-SPICED PINEAPPLE

Steps:

• Skewer 3 pineapple chunks onto each cocktail skewer or toothpick and arrange on a plate.
• In a small bowl, combine the chile powder, cumin, salt and pepper and mix with a fork. Sprinkle onto all sides of the skewered pineapple chunks and serve.

ALOHA CHILI

Steps:

• In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

PUMPKIN PINEAPPLE CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread corn and pineapple onto a baking sheet.
• Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
• Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
• Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

HAWAIIAN-STYLE CHILI

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

SPICY PINEAPPLE PORK CHILI (CROCK POT)

Steps:

• In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
• Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
• Stir in the pineapple chunks and serve.

PAN-ROASTED CHICKEN WITH PINEAPPLE-CHILE GLAZE

Steps:

• Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40-45 minutes.
• Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
• When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

PINEAPPLE GHOST CHILI SAUCE

Steps:

• Place all but the vinegar in a food processor and pulse till pureed. Add to pot with vinegar and cook 15 minutes. If needed blend again for a smooth sauce.
• Fill hot sauce into sterilized hot bottles or jars.
• Place in a hot water bath for 10 minutes.
• Let age for at least 1 week.

PINEAPPLE VEGAN CHILI

Steps:

• Put all ingredients except "So Soya" ground beef in a large pot and simmer, covered, on low for 4 hours, stirring frequently.
• Take cover off, add "So Soya" ground beef and let simmer until the desired consistency is reached, approximately 1 hour, stirring frequently.