I know it sounds super weird, but it’s really good!  The pineapple lends a natural sweetness that balances the spice of the chili.  I first had chili with pineapple last year at our church fall festival.  I asked for the recipe quite a few times, but the cook never remembered to give it to me.  So, I decided to make my own version!

My other goal with this chili was to create something that would be compliant with the Whole30 diet that I’m going to do in January.  More info and resources for that are coming soon.  Basically, the Whole30 plan is grain free, dairy free, bean/legume free plus some other restrictions.  As best I can tell, this chili will work on that plan.  Yay!

Here’s what you’ll need:  

Print Recipe

Pineapple Chili

Servings: 8 -10 servings

Ingredients

• 2 lb. ground beef
• 1 onion chopped
• 4 cloves garlic crushed
• 3 15 oz cans diced tomatoes
• 2 15 oz cans tomato sauce
• 1 8 oz can pineapple tidbits
• 2 cups water
• 4 Tbs. chili powder
• salt and pepper to taste

Instructions

• Brown ground beef, onion and garlic in a large pot.
• Drain and rinse under hot water to remove extra grease.
• Return meat to the pot and add all other ingredients.
• Heat thoroughly.