This is one of my "go to" recipes. It's always a hit at the office potlucks & there's never left-overs. In fact, I take my "left-overs" out before I take it to work :-D! It's a great base for frito pie if you thicken it up with pureed beans. This is so versatile & easy to make. I usually make enough to freeze some. So long as you stay with the core spices, it doesn't matter what you clean out the fridge & pantry with. Being from San Antonio, Texas & now, New Mexico, I'm seriously attached to chiles & spice & almost always add more heat. I've added meat, broccoli, zuchini, cilantro, etc., etc, whatever needed to get used up. This paired with some cornbread, is hard to beat. Get creative!
I made this earlier in the week and took it for lunch for several days. This is one of those recipes that tastes great when you first make it, but even better with reheating later on. I love the sweetness that the crushed pineapple adds. I did leave out the celery rib (personal taste).
What a surprisingly, fabulously delicious stew! I added kale, and used smoked sweet paprika and a chipotle pepper in adobo sauce instead of cayenne pepper and liquid smoke. A couple of other minor alterations and I was left with a thick, wonderful chili - Just sweet enough, just spicy enough, and fantastic with some cheese melted on top.