Hawaiian-Style Chili

Transport your taste buds to the tropics with this flavorful Hawaiian-Style Chili 🌺🌶️🍍. Combining the hearty warmth of traditional chili with the sweet, tangy twist of pineapple, this dish is a unique and delightful fusion that’s sure to impress. The savory ground beef and beans are perfectly balanced by the refreshing sweetness of pineapple chunks, making each bite a tropical treat.

This chili is not only a feast for the palate but also a vibrant sight to behold. The colorful mix of green and red bell peppers, along with the juicy pineapple and hearty beans, creates a dish that’s as visually appealing as it is delicious. The aroma of spices like chili powder, cumin, and paprika will fill your kitchen, inviting everyone to gather around and enjoy a bowl of this tropical-inspired comfort food.

Perfect for family dinners or entertaining guests, Hawaiian-Style Chili is a versatile dish that can be served on its own or over a bed of fluffy rice for a more filling meal. Garnish with chopped green onions for a fresh, zesty finish. Whether you’re craving something different for a weeknight dinner or looking to bring a bit of the islands to your next gathering, this chili is a surefire hit.

Hawaiian-Style Chili 🌺🌶️🍍

Ingredients:

1 lb ground beef
1 can kidney beans (15 oz), drained and rinsed
1 can tomato sauce (15 oz)
1 can diced tomatoes (14.5 oz)
1 can pineapple chunks (8 oz), drained
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Cooked rice, for serving
Chopped green onions, for garnish

Instructions:

In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Add the diced onion, garlic, green bell pepper, and red bell pepper to the pot. Cook until vegetables are tender.
Stir in the chili powder, ground cumin, salt, black pepper, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to let the spices bloom.
Add the kidney beans, tomato sauce, diced tomatoes, and pineapple chunks. Stir to combine.
Bring the chili to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Serve the chili over cooked rice and garnish with chopped green onions. Enjoy!