Hawaiian-Style Chili is a sweet-savory ground beef chili made with kidney beans, tomatoes, red bell peppers, onions, and pineapple chunks. The pineapple gives the chili a noticeable sweetness that sets it apart from a more traditional beef chili, while chili powder keeps the overall flavor firmly in the comfort-food category.
Why Pineapple Works in Chili
Pineapple may sound unusual in chili, but it works much like a sweet component in barbecue sauce. Its fruitiness balances the savory beef, tomato, and chili powder, while kidney beans make the pot hearty enough for dinner.
This is also a large-batch recipe, which makes it useful for potlucks, game day, or a family meal with leftovers. If you are cooking for fewer people, the recipe can be halved.
Ingredient Notes
- Ground beef: Brown it well and drain excess grease before adding the tomato base.
- Pineapple chunks: Drain them before adding so the chili does not become too watery or overly sweet.
- Kidney beans: This recipe uses the beans with their liquid, which adds body to the finished chili.
- Stewed tomatoes: Add them with their juice for extra tomato flavor and moisture.
- Red bell peppers: They reinforce the sweeter flavor profile and add texture.
Ingredients
- 2 pounds ground beef
- 6 onions, chopped
- 2 red bell peppers, seeded and chopped
- 2 (16-ounce) cans stewed tomatoes, with juice
- 2 (15.5-ounce) cans kidney beans, with liquid
- 1 (16-ounce) can tomato sauce
- 1 (16-ounce) can pineapple chunks, drained
- 2 tablespoons chili powder
- 2 teaspoons salt
How to Make Hawaiian-Style Chili
- Heat a large Dutch oven over high heat. Add the ground beef and cook, breaking it into small pieces, until it is barely pink.
- Add the chopped onions and red bell peppers. Continue cooking for about 5 minutes, until the beef is browned and the vegetables begin to soften.
- Drain excess fat from the beef mixture.
- Return the meat to the Dutch oven. Add the stewed tomatoes with juice, kidney beans with liquid, tomato sauce, drained pineapple chunks, chili powder, and salt.
- Bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it reaches the consistency you prefer.
- Taste and adjust the seasoning before serving.
Serving Ideas
Serve this chili with shredded cheddar, sliced green onions, crackers, or cornbread. The pineapple already brings sweetness, so simple savory toppings work especially well.
Storage and Reheating
Store cooled chili in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave. Like most tomato-based chili, the flavor becomes even more blended after a night in the refrigerator.
More Hearty Beef Recipes
Try Chili Parlor Chili, Easy Beef Stew, or Ground Beef Casserole. You can also browse more beef recipes and soup recipes.
