John Heaton (jheaton) wrote,
John Heaton


Homemade chili and freshly baked cornbread -- a perfect supper for a chilly October night.

Slow-Cooked Pineapple Chili

1 lb ground beef
2 c. diced green pepper
2 c. diced onion
1.5 c. grated carrots
8 oz. sliced mushrooms
1 can (28 oz) crushed tomatoes
2 cans (15.5 oz each) dark kidney beans, drained
1 can (8 oz) crushed pineapple, drained
2 T. chili powder
Salt and pepper to taste

1. Brown ground beef in skillet on MEDIUM, breaking up meat with spoon as it cooks. Drain off excess drippings.

2. Add beef, peppers and onions, carrots, mushrooms, tomatoes, beans, pineapple, and chili powder to slow cooker. Stir and cover. Cook 4 hours on HIGH or 8 hours on LOW. Season to taste with salt and pepper.

I would give the corn bread recipe but if you have a container of Quaker Yellow Corn Meal in your pantry you already have it.

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