Are you ready for some football?! We are (almost) thanks to this recipe for pineapple chili. Simple and wonderful. Jon told me the white kidney bean threw him off a little and I could stand to make it hotter (we differ on our tastes for spiciness). But none-the-less it was a touchdown. Now, "Go Pack." If only I can get me rabbit ears to pick up Fox! This is one of the few days I really wish we had cable.Pineapple Chili
- 1 lb. ground beef
- 1 small can of tomato sauce
- 1 jar pineapple salsa (we like Newmans, but Target's Archer Farms has a good pineapple salsa as well)
- 1 can kidney beans
- 1/2 cup extra fresh pineapple diced (makes the pineapple taste more distinct; plus more the garnish if you like)
- chili powder to taste (or whatever you like to up the spice)
Directions:
Brown beef in large saucepan and drain off excess fat. Add tomato sauce, pineapple salsa, rinsed and drained kidney beans, diced pineapple and chili powder to pan. Let simmer, uncovered for 10 to 12 minutes and enjoy.
I've put the extra on low in my crock pot to keep it warm for munching through the game.
1 comments:
Oh man - I love chili! My mom has always made the best chili (not very spicy because I think that's just a german thing :) - but we always used to eat ours over a bowl of cooked elbow noodles! I think it was because we refused to eat a bowl full of beans when we were little, and the noodles helped us enjoy the meal :) As we got older, we stopped making the noodles, and started eating the chili with Scoop tortilla chips! I love making chili - but my hubs isn't thrilled with beans :( Can you believe that?! BEANS! So I haven't made a batch in a long, long time.
Take care!!!!
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