 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
I am posting this so I don't lose it but if you are looking for something that is different for your chili but still very tasty this is the one. I won Most Unique in a chili cook off with this one. You can add beans if you like, we don't care for them in our chili. It is even better the second day. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 red pepper, chopped |
1 green pepper, chopped |
4 celery ribs, chopped |
1 1/2 lbs ground beef |
32 1/4 ounces tomato soup (3 cans) |
15 ounces stewed tomatoes |
1 1/2 tablespoons garlic powder |
1 tablespoon tabasco sauce |
1/2 tablespoon salt |
1/2 tablespoon pepper |
1 1/2 tablespoons cumin |
1/4 tablespoon cayenne pepper |
2 tablespoons chili powder |
3 tablespoons fresh parsley, chopped |
15 ounces crushed pineapple |
15 ounces chunk pineapple |
Directions:
1. You will need a large skillet and a dutch oven or a crock pot.
2. Saute the onion, peppers, and celery in oil until just browned. You may need to do in batches. When done, dump it in the dutch oven.
3. Brown the meat, chopping fine, drain and put in dutch oven.
4. Add remaining ingredients to the dutch oven and simmer on low for at least an hour. You can also use a crock pot in place of dutch oven and simmer all day long on low.
|
|