This authentic Hawaiian-style chili is a fusion of flavors inspired by the diverse culinary traditions found in Hawaii. It combines smoky, spicy, and sweet flavors with the heartiness of a classic chili. Enjoy this dish on a cold winter night or serve it at a summer cookout. With its unique blend of ingredients, this chili is a perfect balance of comfort food and tropical flavors.
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pineapple chunks, drained
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 cup water
- Cooked white rice, for serving
- Sliced green onions, for garnish
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
Directions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion, bell pepper, and minced garlic to the pot. Cook for 5 minutes, or until the vegetables are softened.
- Stir in the chili powder, cumin, paprika, cinnamon, salt, and black pepper. Cook for an additional 2 minutes until the spices are fragrant.
- Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, pineapple chunks, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, and water to the pot. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
- Serve the chili hot over cooked white rice, and garnish with sliced green onions, shredded cheddar cheese, and sour cream if desired.
