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


  • 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 jalapeƱos 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


  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!