Sweet and Spicy Chili

In case you’re not a regular around these parts, this post is late. It’s late because I entered this recipe into a Chili Cookoff at work. On Thursday. By the time I made it on Wednesday night, it was waaaaay past the sun’s bedtime (and mine too) so I had to opt out of photo taking.

Plus, I wanted to wait to let you know if it became Award-Winning. It didn’t. And I’m not bitter. But everyone who knew which one was mine told me it was really good. Whether or not they said it only to preserve our friendship is unclear, but at least Justin and I thought it was good!

However, a similar chili HAS won awards…Dad used to enter a chili like this into the church’s chili cookoff. I asked him what was in it when the time came for my cookoff and he sent me a list of ingredients and said “most of this stuff is all to taste.” You can imagine how hard my eye-roll was. Thanks, Dad. Thus, this chili recipe was born through LOTS of tasting. Justin mostly tasted, because I’ve got a sinus infection right now and can’t hardly taste anything!

At any rate, my non-award-winning chili has two special ingredients: local beef – and not just any beef, but steak – and pineapple. The pineapple allows it to be sweet without adding additional sugar (many chilis call for brown or white sugar). It’s still got the bite and can clear out your sinuses if you play your cards right with this recipe though! Feel free to omit the Serrano or extra cayenne if you can’t take the heat. For the record, I don’t do spicy, but I could still pleasantly eat this. It’s not fire-breath inducing!

I’ve got to hurry up and post this, because my dad is wanting “his” recipe back in time for Sunday! Hope you make it too!

xxHillary

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Sweet and Spicy Chili

Course Entree

Cuisine American

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 8 -10

Author 918 Plate

Ingredients

• 2 lbs. sirloin local
• 1 T. olive oil
• 4 cloves of garlic
• 1 medium onion about 2 C.
• 2 cans of dark red kidney beans rinsed and drained
• 1 can of black beans rinsed and drained
• 2 C. freshly diced tomatoes local
• 1 can of tomato paste
• 1 28 oz. can of tomato sauce
• 1 lime
• 3 T. chili powder
• 1 T. cumin
• 1/4 t. cayenne powder
• 2 jalapeños seeded and diced
• 1 serrano pepper seeded and diced
• 8 oz. can of crushed pineapple in juice
• 8 oz. can of pineapple tidbits juice drained
• Salt and pepper to taste

Instructions

1. Remove fat and fascia from meat and dice into small bite-sized pieces.
2. Heat stock pot and oil to medium heat and brown the beef, working in batches.
3. Press or mince garlic.
4. Finely dice onion and add both onion and garlic to the beef.
5. Once the onions become translucent, go ahead and add beans, tomatoes, tomato sauce and tomato paste.
6. Add in the juice of one lime and finely diced peppers.
7. Season with dry ingredients.
8. Pour in crushed pineapple and its juice, as well as pineapple tidbits without juice (just drain).
9. Stir and simmer on a low heat until you're ready to eat! Anywhere from 30 minutes to 3 hours is great. The pot will get spicier and more liquidy, and the beef will get more tender the longer it simmers!
10. Top with your favorite chili fixins and EnJOY!

Recipe Notes

Naturally Gluten Free
Dairy free if you don't top with cheese!