Tibs Pineapple Chili

"This is an adaptation of Kenny Roger's "Fire And Ice" Chili Recipe. This is a unique and hardy chili filled with the kind of goodness that warms the heart and the soul. The sweet blend of pineapple with traditional chili spices makes for a meal that will keep people coming back for more."
 
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photo by Mr Tibs photo by Mr Tibs
photo by Mr Tibs
photo by Mr Tibs photo by Mr Tibs
Ready In:
3hrs 20mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • Optional meats include 2 lbs chili meat, 2 lbs ground turkey, or 2 lbs venison.
  • In large pan, combine 1 clove garlic and meat. Brown meat, drain, and set aside.
  • Drain pineapple reserving syrup. Add pineapple syrup, diced tomatoes and juice, tomato paste, green chilies, jalapeno chilies (optional), pinto beans (optional), 2 cloves garlic, chopped onion, chopped green bell pepper, chili powder, smoked paprika, cumin, and salt into a large pot. Add meat mixture. Combine ingredients. Cover and simmer 3 hours. Add crushed pineapple (to taste) for last 30 minutes of cooking time. Serve.
  • Additional items:

  • Shredded cheddar cheese.
  • Cornbread.
  • Crackers.

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Tweaks

  1. May substitute black beans for pinto beans.
     

RECIPE SUBMITTED BY

I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.
 
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