Spicy Pineapple Chili

This is a super simple and amazing Spicy Pineapple Chili.  I know I made this in the middle of the summer, so just to make it feel like amazing, soul-warming comfort food. I paid the extra money for my electric bill that day and tried to replicate the artic in my house with my air conditioning.  Needless to say, it got really cold, and the chili really warmed me up, but it just wasn’t the same.  But either way the Chili was amazing so on that note, you should probably start making your grocery list for this one right now.  Oh, and real quick before I get to my regular life rants; this was a pain in the ass to photograph.  When you’re done making it, please just throw it in a bowl and enjoy every minute of it because it tastes way better than spending an hour styling it and eating it cold haha.

Spicy Chili

So one thing I have noticed since I started this whole cooking thing, is I quickly became a huge Kitchen NERD.  I get so excited over kitchen gadgets and love them all haha.  Remember that POST last week, I got myself an amazing Spiral Slicer and have not stopped using that thing.  Plus it made those amazing Lemon Cucumber Noodles.  Oh yea, but back on point.  For this chili, I used my Le Creuset 7 Quart Dutch Oven which has been a regular staple on my stove.  It literally never gets put away because I am always using it to make huge batches of food and freeze them.  Plus Le Creuset colors are just sexy, see:

Spicy Pineapple Chili

Ok, so I am sure you are all bored of me typing already, but there is a point to this whole charade, and that is I am just straight-up, little kid excited.  I actually almost peed myself with excitement when I got home from work today.  I went to my front door and had a GIBOSTIC box waiting for me and I had an inclination as to what it was.  So in traditional eager and Curious George style I ripped it open at the front door and sure enough, there is was.  My brand new, stainless steel, super sleek and sexy Sous Vide Supreme.  I have wanted one of these since one of my Paleo idols (who I now call a wonderful friend Nom Nom Paleostarted posting all of her amazing recipes with it.  I can’t wait to start using it.  But don’t expect anything original right away, I am going to copy Nom Nom’s posts until I figure this thing out.  But yes that was the huge news: all that reading and all you got was me having a new toy.  Hope you’re excited for me.  I know you’re dying for the recipe now, but if you haven’t figured out that you can just scroll down and ignore my banter, I am both sorry and grateful.  Sorry because you have to “listen” to me, but grateful because you love me enough to read this.  And let’s be honest, I wouldn’t be anything without all you awesome people.  End of story.

4.9 from 38 reviews
Spicy Pineapple Chili
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Instructions
  1. Preheat a large Stock Pot or Dutch Oven over medium heat (You can do this in the Crock Pot as well, see notes below)
  2. Brown your thin strips of bacon in your pan
  3. Add in your onions, peppers, jalapeños, and garlic and continue to cook, stirring often for 5 minutes or until your onions become translucent
  4. Now add in your Grass fed Ground Beef, chili powder, and cumin and stir until your ground beef is cooked through
  5. Add in all your remaining ingredients, stir well, and increase heat until your chili comes to a boil
  6. Once boiling, reduce the heat to low, cover, and simmer for 45 Minutes
Notes
For the crockpot: 1. Brown your bacon in a saute pan and then place in your crockpot 2. Saute your ground beef in the bacon fat until cooked through and then add to your crockpot with all the remaining ingredients 3. Cook on low for 4-6 hours and Enjoy

And if you are still reading, thank you for sticking this out with me.  I didn’t want to flood you with anymore knowledge up top but in case you haven’t been keeping up, I am on my second round of my friend Balanced Bites 21 Day Sugar Detox and couldn’t feel anymore amazing.  If you would like to join me, it is never too late and you will thank yourself.  If interested click on the picture below:



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122 Comments

  1. Hi George

    Looking forward to trying this recipe. Could you clarify the “1 (15-ounce) can of tomato sauce” ingredient? Is that concentrated tomato puree? or more like passata. I’m in the UK and we often call things different to you guys in the US. Also, we don’t have “fire roasted diced tomatoes” here, but I’ll use regular chopped tomatoes.

    Thanks in advance!

  2. This was delicious! I substituted ground turkey for the beef and chipotles in adobo for the fresh jalapenos. Also, I cooked the recipe in the slow cooker and it was very easily put together. It made about four ~600 cal servings and came out perfectly! This would be great to freeze in portions but I know we’ll easily finish the rest of this week :)

    *The rating feature won’t let me give it 5 stars or else that’s what it would be!

  3. I just made this for a pot luck this weekend. It was a huge hit. A ton of people asked me for the recipe. And it was super easy in the crock pot.

  4. Hi, I follow you on Twitter, and this post showed up in my Twitter feed just now. How random this showed up, because I’m making Hawaiian Chili for a work get together later this coming week. This recipe seems perfect for Hawaiian Chili. I’ll definitely try this recipe out by buying the ingredients later today and cooking the recipe on Wednesday.

      1. OK, just prepped the stuff for the crockpot later today! I thought that 2 large onions (couldn’t find any medium onions) were too much, so I only put in 1 1/2 large onions. Hope not too little onion! The test is later today. We’ll see if it’s approved.

        I removed the seeds from the jalapenos. However, I had a can of fire roasted tomatoes with green chilies, and not without the green chilies. Oops. 1/4 cup of chili powder? OK. I almost ran out of chili powder! :-D I decided to omit the red pepper flakes. Probably a good thing, as I have de-seeded jalapenos, fire roasted tomatoes *with* green chilies, and chili powder! :-) Hope it’s not *too* spicy! :-D Then again, we’ll have lots of bread, so we probably will be all right if it’s too spicy.

        The instructions didn’t say whether the cans needed to be drained or not, so I did not drain the pineapple and the tomatoes. Whoops, I see now in the comments that the pineapple needs to be drained. Oh well. Crockpot cooking needs liquid, anyway, so that might be all right. Now, I’m wondering if there is enough liquid in the crockpot… I might just put it on low for 4 hours and not let it go past 6 hours – it might burn otherwise. I have a very powerful crockpot. Those big Rival ones from 2008…

        I’ll return with the verdict later tonight. Thanks, Anna

        1. I don’t care if it hot outside here in Florida or not I’m making this tomorrow night! I’ve got fresh pineapple. I can’t wait to get your book!!!!

  5. I am wondering what your serving size is for this recipe, I am serving a large gathering this weekend and thought this would be awesome! Thank you for sharing!

  6. Oh My Wow, this hit the spot last night for our superbowl feast. The game sucked, the chili was awesome–perfect smokey/sweet/spicy/salty combo. The only thing I might change next time is draining off a little bit of the bacon grease before continuing with the recipe…I love me some bacon fat, but a whole pound’s worth is probably a little much! That said, it was super satisfying as is.

  7. Second time making this, I cannot wait for it be done cooking in the crock pot. This time I made extra bacon since I knew I would end up eating like 10 pieces while I was getting everything ready.

  8. I came across this recipe when I was searching for a unique chili recipe for a chili dinner. Typically one person has claimed themselves as the champion of chili. I just wanted to bring a unique spin and potentially shock and awe the tasters. I chose this recipe and tweaked it a little bit (not much of a spicy person, so I toned down that level with regular tomatoes and no jalapenos). I also added a can of kidney and pinto beans. Well, LET ME JUST TELL YOU….so many people LOVED it. Especially the bacon part, because honestly you can’t go wrong with bacon. Moral of the story: your recipe is super delish and will be talked about now and when this dinner rolls around again. Thanks for your creation and inspiration!

  9. So I mentioned to the girls at the gym that I’m going to make spicy pineapple chili today. Both of them said it was “different” and they didn’t like it. I was disappointed to hear that since I was looking forward to making it. I decided to make it anyways. Omg it’s the best chili recipe ever!!! I’ve tried several other recipes and didn’t like them. I’m so glad I didn’t listen to those Bs!!! Lol thank you!!!

  10. This is by far my favorite chili recipe. The combination of sweet and spicy is the best! I have made it multiple times and now have multiple coworkers making it. Yum!!!

  11. So you mentioned in this post that you like to make huge batches of things for freezing and eating later. I take it this is one of those concoctions that lends itself well to that. Do you have other recommendations or a section of the website devoted to those type recipes? Thabnks for all the great recipes

  12. Made this for the first time in the Crockpot today. Ah-may-zing!!! Probably my most favorite Paleo chili recipe ever!

  13. This recipe was amazing and helped our group win the schools chili cook-off! We added half a can of pinto beans and half a can of kidney beans and it was delicious!

  14. I made this last weekend and subbed the bell pepper for one shredded sweet potato and used spicy turkey sausage (uncased) instead of beef. I also left out the bacon because I forgot to get it at the store :|
    HOLY COW. I couldn’t stop eating it. It fueled me for my workouts and was perfect after them as well! I was raving about it for days but wouldn’t share with anyone haha.

  15. This is one of my favorite go-to recipes when I’m cooking for my non-paleo boyfriend. He and I absolutely love it. Your recipes are the best, George. Keep up the great work!

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