Chili is always considered a southwest type dish, and rightfully so. Sometimes served with mild heat and other times created to burn straight through your throat. By adding the Pineapple and teriyaki sauce, you get a wonderful compliment to the burn. The fun thing about this recipe is that it works with whatever level of heat you prefer in the dish. Chili is known for being an easier dish and by adding these two unique items in the recipe you really do not add any level of difficulty to it.
This particular recipe was featured at the North Country Chili Cook-Off in NY state, a few years back. I took home the second place ribbon and an award for Most Unique Recipe for it. It is a fun addition to a chili cook off, or for a Hawaiian Luau party. The pineapple gives it a Polynesian flare. So whether you are looking to don your cowboy hats or light those Tiki Torches, use this delicious recipe as your go to dish. Or here's an idea - go for both cowboy hats and Hawaiian attire. That is a look for certain.
1 lb. of ground beef
1 finely chopped onion
1-2 cloves of chopped garlic
1 can of diced tomatoes (14.5 oz), tomato past (6oz), kidney beans (14.5oz)
2 teaspoons chili powder (you can add more depending on desire for spice)
¼ cup teriyaki sauce
1 can cut pineapple, drained (optional-save the juice to mix into the chili)
½ teaspoon pepper and salt (more or less to taste)
*This chili has a sweetness to combined with the spice, and I have substituted tomato sauce for the tomato paste to add to that. The past just has a thicker consistency.
- Warm a medium-sized pan. Place chopped garlic and onion in pan and mix until it just starts to soften.
- Add beef and cook until browned.
- *Optional* Mix in an extra pinch of chili powder to spice the meat.
- Add kidney beans, tomato paste and diced tomatoes. Stir in well.
- Mix in Teriyaki Sauce and pineapple.
- Add chili powder.
- Add Salt and Pepper.
- Bring to a boil, then let it simmer for 20 minutes.
Chili is clearly best served hot, but may need to sit for a few minutes off the stove. Serve with a fresh loaf of bread. This meal tastes very good after refrigerating for a night. This allows more of the flavor to seep in.
Another option for this meal is to freeze it for use during the work week. It thaws nicely and doesn't lose flavor.