Hearty Jalapeño & Pineapple Chili

Nothing fills the soul like a big batch of chili and with this recipe you will have a BIG batch of chili! Not to worry though, it’s crazy good so left overs aren’t going to be an issue and if you’re looking for something to can, this recipe is what you’re looking for👌

  • 1 1/2 lbs  ground beef
  • 1 1/2 lbs ground pork
  • 3 398 ml cans fire roasted tomatoes
  • 1 398ml can kidney beans
  • 1  540ml can black beans
  • 1/2 cup pineapple Tidbits (optional)
  • 1 156ml can tomato paste
  • 1 cup chopped white onion
  • 1 cup chopped green pepper
  • 3 chopped Jalapeño or 2 Serrano peppers, I keep the seeds but remove if you like less heat.
  • 1/2 cup chopped celery
  • 1/2 cup grated carrot
  • 1/2 – 1 1/2 tsp hot sauce (optional)
  • 1 tbs dijon mustard
  • 3 tbs apple cider vinegar
  • 4 tbs brown sugar
  • 6 tbs chili powder
  • 2 tsp smoked paprika
  • Salt to taste
  1. In a large pot cook the ground beef and pork.
  2. While the meat cooks chop all the veggies to your preferred size and open all the cans. You’ll also want to rinse the beans off.
  3. Strain the fat and transfer the meat into a crock pot.
  4. Add the remaining ingredients to the meat and stir until everything is well mixed. It will look a little dry but by the time it’s done cooking it will be perfect 👌
  5. Cook on high for 6 hours or on low for 8.



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