Hawaiian Chili Food

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.

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.

"HAWAIIAN CHILI"

Steps:

• 1. Brown the beef with the garlic and onions, add in all the spices and olive oil. You can make this all in one pan if you use a very large skillet or pot. (If using a fattier meat, brown the meat(without the oil) , onions and garlic together, strain off the grease. Return to pot and add the spices)
• 2. Once the beef is browned nicely and just starts to stick a little to the bottom, add in the pineapple, juice and all. Cook it into the beef about 5 minutes and slowly add in the beans and rotel tomatoes, you want all the juices from the beans and tomatoes as well.(Again a fattier meat will not start to stick to the pan, which is ok, just make sure the meat is thoroughly cooked)
• 3. After adding in the beans and tomatoes slowly bring to a nice simmer, about 10 minutes. Taste and add accordingly, more salt or pepper chili powders for more heat, however you like it.
• 4. Serve as is or a dollop of sour cream, monterey cheeses anything that you usually like with your chili. A sweet honey cornbread would be delicious.

HAWAIIAN CHILI

Steps:

• Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
• Melt a slice of Swiss cheese on top and serve with French bread.

AMAZING HAWAIIAN CHICKEN CHILI

Steps:

• Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
• Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
• Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
• Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
• Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

HAWAIIAN CHICKEN CHILI

Steps:

• In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
• Add garlic, onion and bell pepper and cook for 2 more minutes.
• Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
• Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
• Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
• Next day, reheat on stove top, stir in pineapple and serve.
• *Note about chicken: recipe originally calls for 12 chicken breasts.
• I found this a bit excessive and so tweaked the measurement.
• I find 7-8 breasts works for me.
• I guess it depends on how well endowed your chickens were.
• Judge accordingly.