Pot Of Chili
A hearty, flavorful chili with sweet pineapple, savory ground beef, and vibrant spices, perfect for comforting gatherings or weeknight dinners that appeal to all tastes.
Ingredients
Instructions
- Drain the pineapple tidbits and set aside the juice.
- In a large pot, brown the ground beef in olive oil.
- Add pressed garlic, chopped onion, and chopped green pepper; sauté until vegetables are tender.
- Pour in the reserved pineapple juice along with the chopped tomatoes, kidney beans (undrained), picante sauce, chili powder, cumin, and salt.
- Cover the pot and simmer for 1 1/2 hours, stirring occasionally.
- Add the drained pineapple to the chili and heat thoroughly before serving.
Tips & Substitutions
For a spicier kick, consider adding chopped jalapeños or a dash of cayenne pepper to the mix. You can substitute ground turkey or chicken for a leaner option. If you're out of kidney beans, black beans work great too. Using fresh tomatoes instead of canned can enhance flavor, but be sure to adjust cooking time accordingly. This chili is reminiscent of Chili Con Carne (Easy But Tasty), making it a comforting choice.
Serving Suggestions
Serve this chili with warm cornbread or over a bed of rice for a hearty meal. Topping with shredded cheese, sour cream, and fresh cilantro adds a delicious finish. It pairs beautifully with other Mexican recipes, making it perfect for a themed dinner night. For a complete meal, consider serving with a side salad or tortilla chips.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portion-sized containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or microwave, adding a splash of water if it’s too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Of Chili contains roughly 1175 calories, with 63g protein, 144g carbohydrates, and 54g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (163% of the Daily Value), and vitamin C (137% of the Daily Value). Note that it is relatively high in sodium, at 1032mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Adding the pineapple at the end during the last 30 minutes of cooking will keep it from becoming mushy.
Is this chili gluten-free?
Yes, this chili is gluten-free as long as you ensure the picante sauce and other ingredients are labeled gluten-free. Always check the labels on canned products to avoid any hidden sources of gluten.
What can I add to thicken the chili?
If your chili is too thin, you can thicken it by simmering uncovered for the last 20-30 minutes to reduce the liquid. Alternatively, mash a portion of the kidney beans and stir them back into the mix, or add a tablespoon of cornstarch mixed with water to help thicken the chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).