Almost everyone enjoys a warm bowl of chili when the temperatures turn cool. Artisan Ashlea Chance of Baileyton's Mavens & Makers shares her recipe, which adds a fruity twist to this classic dish.
Ingredients
- 1 lb. bulk Italian sausage
- 1 onion, diced
- 2 (28 oz.) cans diced, fire-roasted tomatoes
- 1 (20 oz.) can pineapple tidbits
- 1 (15 oz.) can black beans
- 1 (15 oz.) can red kidney beans
- 1 (15 oz.) can great northern beans
- 1 (6 oz.) can tomato paste
- 2 cloves garlic, minced
- 1 1/2 tbs. chili powder
- 1 tbs. cumin
- 1 tsp. oregano
- For toppings: jalapenos, cheddar cheese, sour cream
Directions
- In a heavy Dutch oven, cook sausage and onions until no longer pink.
- Add garlic and spices; cook for one minute longer.
- Combine beans, tomatoes, tomato paste and juice from pineapple, reserving the tidbits.
- Simmer for 3 hours, then add in reserved pineapple. Cook for additional 30 minutes.
- Serve with your favorite toppings!
Note: This can easily be made in the crock pot. Cook on low for 6 hours, then add pineapple and cook for an additional hour and a half.