Time 40m Yield 10 Number Of Ingredients 9 Steps:
Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat. Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.
Time 1h Yield 8 Number Of Ingredients 25 Steps:
Heat a large pot or dutch oven over medium-high heat, add the 85/15 Lean Ground Beef (2 pound). Season with Salt (to taste) and Ground Black Pepper (to taste). Stir often while also breaking up the meat into small pieces, until browned. Turn off the heat and remove the beef with a slotted spoon into a bowl. Drain all but 1/4 cup of fat from the pot (reserve the excess beef fat for another use). Set the pot back over medium heat and add the Linguiça Sausage (5 ounce). Cook until browned, about 5 minutes. Add in the Sweet Onion (1), Celery (1 cup), and Green Bell Pepper (1). Cook, stirring often until the vegetables are softened, about 5 minutes. Add in the Chili Powder (3 tablespoon), Paprika (2 teaspoon), Ground Cumin (1 teaspoon), and Ground Oregano (1 teaspoon) along with the Garlic (4 clove) and Fresh Ginger (1 teaspoon). Cook for a few minutes, stirring often. Add in the Tomato Paste (2 can), Water (5 cup), Chicken Bouillon Powder (2 teaspoon), Bay Leaf (2), Granulated Sugar (2 teaspoon), Worcestershire Sauce (1 tablespoon), Red Kidney Beans (4 can), cooked ground beef, Red Wine Vinegar (2 teaspoon). Stir to combine and season with a bit of Salt (to taste) and Ground Black Pepper (to taste). Once the chili has come to a low boil, turn the heat to low and leave to simmer for 15 minutes. Taste at this point and adjust seasoning with Salt (to taste) as necessary. Cook for another 15 minutes to allow flavors to come together. When the chili is done cooking, remove the pot from the heat and mix in the Mayonnaise (1/4 cup). Serve chili over White Rice (6 cup) and top with Shredded Cheddar Cheese (to taste) and Scallion (to taste).
Time 1h10m Yield 1 large pot of chili, 8 serving(s) Number Of Ingredients 13 Steps:
In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through. Add garlic, onion and bell pepper and cook for 2 more minutes. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night. Next day, reheat on stove top, stir in pineapple and serve. *Note about chicken: recipe originally calls for 12 chicken breasts. I found this a bit excessive and so tweaked the measurement. I find 7-8 breasts works for me. I guess it depends on how well endowed your chickens were. Judge accordingly.
Time 15m Yield 4-6 bowls, 4-6 serving(s) Number Of Ingredients 15 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.
More about “hawaiian style chili recipes”
Time 2h15m Yield 12 Number Of Ingredients 19 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.
