Aloha Chili

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

Baking temperature: n/a
Baking time: 40 minutes
Yield: 6 servings

Ingredients

• 5 canola oil, divided
• 2 chuck roast cut into ¾ “ 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, 5 oz. cans diced tomatoes
• 3 cups low sodium beef broth
• 2, 15 cans kidney beans
• 1 cup of pineapple juice
• 1 ½ cups pineapple tid-bits
• ¾ cup shredded coconut
• 1 cup coarsely chopped pecans

Instructions

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