Polynesian Chili

  1. 1 1/2 pounds boneless pork, cut into 1-inch cubes
    2 (15 1/2-ounce) cans great northern beans, drained
    1 (14.5-ounce) Mexican-style stewed tomatoes, undrained
    1 cup chopped onion
  2. 2 cloves garlic, minced
    1 tablespoon chili powder
    2 teaspoons ground cumin
    1/8 teaspoon black pepper
    1 (20-ounce) pineapple chunks, drained
    2/3 cup chopped green pepper
    1 (6-ounce) can tomato paste
  1. Place all ingredients except pineapple in 3 1/2-quart slow cooker. Mix until well-combined.
  2. Cover. Cook on low heat setting 6 to 7 hours or until pork is tender, stirring once halfway through cooking time, if possible.
  3. Stir in pineapple just before serving.
  4. Makes 6 servings
  5. Recipe by Pork, The Other White Meat

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases