Total TimePrep/Total Time: 30 min.
Makes8 servings (about 2 quarts)
This was an immediate family favorite. I have made it many times and have also modified it for diced or shredded chicken and diced or shredded pork. All three are hits in our household of six
The only chili I will eat. So good!
I have been making this for many years. I leave out the kidney beans as I do not care for them. My husband and daughter love this chili too. Best of all it is so simple to make and leftovers taste great.
This recipe is a winner!! I'll be fixing this again!
Love this recipe! The only thing I changed is that I serve it on rice and sprinkle cheddar cheese.
This is a great twist on chili. It would not replace our regular classic chili recipe but sometimes it is nice to have something a little different. We took it camping and it seemed very appropriate for warm weather chili!
This recipe came out awesome! I added some cooked bacon and several serrano peppers to spicen it up. After cooking it, I threw it in a slow cooker and let it keep cooking on low for an hour or two. It was amazing. I accidentally used a 1/2 cup of brown sugar, but it was great. Next time I'll stick to a 1/4 cup. Chili cookoff tomorow, we'll see how it goes.
I decided to make this recipe when I was looking for a way to use up some crushed pineapple that was leftover from another recipe. I didn't want to make such a big batch, however, so I made some adjustments to the recipe. I cut the 2 lbs of ground beef down to 1 lb of pork sausage. Used about 1/3 cup onion, reduced the ketchup to 1/2 cup, substituted 20 oz crushed pineapple for the pineapple chunks, used 2 Tablespoons of brown sugar and eliminated the vinegar. Left the kidney beans & pork & beans as is. Loved the sweetness the pineapple adds to this recipe - what a nice change from traditional chili! Comes together quickly. Will be making this one again.
ugh wish I could have said I liked it. I didnt think the combination of items tasted good together.
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