Hawaiian Chili Recipes

Steps:

• In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

Steps:

• Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
• Melt a slice of Swiss cheese on top and serve with French bread.

Steps:

• 1. Brown the beef with the garlic and onions, add in all the spices and olive oil. You can make this all in one pan if you use a very large skillet or pot. (If using a fattier meat, brown the meat(without the oil) , onions and garlic together, strain off the grease. Return to pot and add the spices)
• 2. Once the beef is browned nicely and just starts to stick a little to the bottom, add in the pineapple, juice and all. Cook it into the beef about 5 minutes and slowly add in the beans and rotel tomatoes, you want all the juices from the beans and tomatoes as well.(Again a fattier meat will not start to stick to the pan, which is ok, just make sure the meat is thoroughly cooked)
• 3. After adding in the beans and tomatoes slowly bring to a nice simmer, about 10 minutes. Taste and add accordingly, more salt or pepper chili powders for more heat, however you like it.
• 4. Serve as is or a dollop of sour cream, monterey cheeses anything that you usually like with your chili. A sweet honey cornbread would be delicious.

Steps:

• Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
• Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
• Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
• Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
• Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.