Spicy Pineapple Pork Chili

  1. 1 pound lean boneless pork, trimmed of fat and cut into 1-inch cubes
    1 cup dried small white beans, rinsed, drained and picked over
    1 cup hot water
    1 (14 1/2 ounce) can diced tomatoes in purée
    1 (6 ounce) can tomato paste
  2. 1 (4 ounce) can diced green chiles
    1 medium onion, chopped
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1/2 teaspoon garlic powder
    1 (20 ounce) can unsweetened pineapple chunks, drained, juice reserved
  1. In a 3 1/2-quart electric crockpot, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice drained from the pineapple chunks, chiles, onion, chili powder, cumin and garlic powder. Mix well.
  2. Cover and cook on the LOW heat setting 8 1/2 to 9 hours, until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
  3. Stir in the pineapple chunks and serve.
  4. Makes 4 to 6 servings

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