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PINEAPPLE CHILI

by Emy
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Chili is one of those meals that feels so right on a cold day. It’s hearty, it’s comforting, and it warms you up from the inside out. Whether it’s a tailgate, family gathering, church potluck, or just a cozy night at home, a big batch of slow cooker chili is the answer. I’ve made many variations over the years and this Pineapple Chili is a hot contender for my ultimate fav.

INGREDIENTS

  • 24 oz Italian ground sausage
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes with seasoning
  • 1 (20 oz) can pineapple tidbits in juice
  • 3 (15 oz) cans pinto beans, drained and rinsed
  • 1 (6 oz) can tomatoes paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin

PREPARATION How To Make Pineapple Chili

  1. Add sausage, onions, and pepper to a large skillet over medium heat. Cook for 4-5 minutes then add garlic and continue cooking until fully browned. Drain fat and spoon meat mixture into the slow cooker.
  2. Add tomatoes, pinto beans, tomato paste, and seasonings. Open can of pineapple and drain juices into the slow cooker. Place remaining pineapple in the the fridge, it will be used later in the recipe.
  3. Stir slow cooker contents until fully combined and cook on low for 7-8 hours or high for 5 hours.
  4. In last hour of cooking, stir in pineapple tidbits.
  5. Serve hot with hot sauce, sour cream, cheese, and chips.

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