Description
This Slow Cooker Pineapple Chili blends savory ground beef with sweet pineapple chunks, chili beans, and a mix of aromatic spices for a unique twist on traditional chili. Slow-cooked to perfection, this hearty and flavorful dish is perfect for a cozy meal and serves six people.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 onion, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, chopped
Spices and Flavorings
- 1 tablespoon chili powder
- 1 tablespoon ground ginger
Canned and Jarred Items
- 1 can chili beans (16 ounces)
- 1 jar medium salsa (16 ounces)
- 1 can pineapple chunks (20 ounces), drained
Instructions
- Cook the Ground Beef: In a medium frying pan, cook the ground beef over medium heat until it is no longer pink, breaking it up as it cooks.
- Prepare Vegetables: Chop the onion, celery stalks, and garlic cloves into bite-sized pieces to ensure even cooking and flavor distribution.
- Drain the Beef: Drain any excess fat from the cooked ground beef and transfer it to the slow cooker.
- Sauté the Vegetables: Using the same frying pan, cook the chopped onions, celery, and garlic for about 5 minutes until softened and fragrant, then add them to the slow cooker with the beef.
- Add Remaining Ingredients: Pour in the chili powder, ground ginger, medium salsa, chili beans, and drained pineapple chunks into the slow cooker.
- Cook the Chili: Stir all the ingredients thoroughly to combine. Cover the slow cooker and cook the chili on high for 3-4 hours or on low for 6-8 hours, allowing the flavors to meld and develop.
- Garnish and Serve: Before serving, garnish with toppings such as green onions, shredded cheese, sour cream, avocado slices, and tortilla chips for added texture and flavor.
Notes
- You can adjust the chili powder to suit your preferred spice level.
- Ensure the pineapple chunks are well-drained to avoid excess liquid in the chili.
- For a leaner option, use ground turkey or chicken instead of beef.
- Garnish ingredients are optional but add great flavor and texture contrast.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
