Aloha Chili

Recipe by Catherine Blackwood, Columbus, Ohio
First place, Chili (Mild/Medium), 2018

Baking temperature:
Baking time: 40 minutes
Yield: 6 servings

Ingredients

  • 5 tbsp. canola oil, divided
  • 2 lbs. chuck roast cut into ¾ inch cubes
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, finely chopped
  • 3 freshly chopped basil leaves
  • 1 large onion, finely chopped
  • 2 tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tbsp. tomato paste
  • 2 – 14.5 oz. cans diced tomatoes
  • 3 cups low sodium beef broth
  • 2 – 15 oz. cans kidney beans
  • 1 cup of pineapple juice
  • 1 ½ cups pineapple tid-bits
  • ¾ cup shredded coconut
  • 1 cup coarsely chopped pecans

Instructions

  • Heat 2 tbsp.  canola oil in a large pot over high heat
  • Season the beef with salt and pepper, add half of the beef to the pot and cook, turning occasionally until browned.  Remove the beef with a slotted spoon to a bowl
  • Add one more tbsp. of canola oil to the pot.  Add remaining beef and cook until brown
  • Reduce heat to medium and add the remaining 2 tbsp. of oil to pot.  Add onions and cook, stirring occasionally until softened and browned, about 2 minutes
  • Add the garlic and stir occasionally until browned, about 2 minutes
  • Add the chili powder, cumin and ½ tsp. salt, and the tomato paste.  Cook until deep red, about 2 minutes
  • Add beef, beef broth and pineapple juice; simmer together, about 2 minutes
  • Stir in two cans of kidney beans (undrained), pineapple tid-bits, coconut and pecans
  • Simmer until chili is thickened, about 20 – 30 minutes
  • Season with salt and freshly ground black pepper

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