I love cold weather! Since I live in Texas it is not common and does not last long….so I take advantage! Cold weather to me equals chili! I will typically post my own recipes, however I have to give a shout out! A couple of years ago or so, I found Civilized Caveman’s Spicy Pineapple Chili (http://civilizedcavemancooking.com/entrees/beef/spicy-pineapple-chili/). It is soooo good, so during this time of year I keep it in stock at all times.

Since make it so often it changes a little each time I make it now. Ultimately, it is George Bryant’s recipe though. Here is my spin on it.

Recipe: All-In-One Meal – Spicy Pineapple Chili

Ingredients:

  • Butter (grass-fed preferred)
  • 1 Yellow onion diced (white is ok too)
  • 4 Cloves of garlic diced small
  • 1 Green bell pepper diced
  • 1 Red or orange bell pepper diced
  • 1lb of bacon diced
  • 1lb of ground beef (grass-fed preferred)
  • 1lb of ground buffalo
  • 1 Shiner bock
  • 2 Cans fire roasted tomato
  • 1 Can tomato sauce
  • 1 Can of pineapple chunks or fresh pineapple drained
  • Salt
  • Black pepper
  • Garlic powder
  • Cayenne pepper
  • Crushed red pepper
  • 2 tsp Cumin
  • 1/4 Cup chili powder

Directions:

Gather all your ingredients, including a sharp knife, chopping board, a frying pan, and a large pot.

I like to cut my bacon up in small pieces, cook them up in the frying pan, after browned set aside drained on a napkin.

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I like to use the bacon grease to cook up the diced onions and bell peppers. If you do not have a lot of time you can cook the bacon up while you are browning the diced onions and bell peppers in the butter in the large pot.

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Season them with salt, black pepper, and garlic powder. I like to use some of the Shiner bock to deglaze the pot. You could also use homemade beef broth/stock for your liquid.

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Add in the fresh garlic and cook for a few more minutes.

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Add in the meat.

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Season with salt, crushed red pepper, cayenne pepper, and garlic powder.

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Once the meat is brown and cooked thoroughly, add in the 2 tsps of cumin and 1/4 cup of chili powder and mix until the spices are distributed evenly.

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Then pour in the rest of the Shiner bock.

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Add in both cans of fire roasted tomatoes and tomato sauce. Season with a little more garlic powder, salt, and black pepper.

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Mix in.

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Add all the yummy bacon.

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Now the fun part!!! The pineapple! Drain it!!! Then dump right in with the rest.

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I like to allow at least 1.5 hours to simmer up to several hours. If you cook a long time you might have to add another Shiner bock as it evaporates off and still gives it flavor. You could also use homemade beef broth/stock for your liquid if you are completely anti-beer.

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Even better is to cook it up for a while, let it cool down to room temperature, put in the fridge (in containers) and eat the next day. It tastes even better after allowing the flavors to set-in overnight.