This Sunday I wanted a low fuss meal that would be good on a cold night. I made this chili for the first time back in October and loved it! The sweetness of the pineapple with the spicy of the pepper makes a great flavor combo. As someone who doesn’t love pineapple to begin with I thought it was very successful in this dish.
As you can tell this has a lot of ingredients. I already had 90% of these things on hand. Spices have a good shelf life, so I always say just go for it if a recipe calls for something you don’t have- then you have it for another recipe later on.
I started by prepping the veggies. I diced an orange bell pepper and seeded 3 Serrano peppers and diced them as well. The seeds and membrane carry most of the heat. Serranos are hotter than Jalapeños, so if you want less spice go for one of those instead. After my prep work was done I browned my meat, drained it and added it to my slow cooker.
After this I added all my other ingredients: the diced peppers, salt, black pepper, molasses, honey, paprika, sage, curry powder, chili powder, cinnamon sugar, a can of fire roasted diced tomatoes (drained), a can of corn (drained), a can of black beans (drained and rinsed), a can of tomato paste and hard cider. I used Harpoon hard cider, but woodchuck, magners and other ciders would work well too.
I then set my slow cooker on low for 7 hours and went to work (it is Sunday after all).
When I got home the apartment smelled great and I couldn’t wait to give this a taste! I like to serve mine with low fat sour cream, shredded cheddar and some scallions sprinkled on top. You can use any combo of these or just eat it plain! I am greatly looking forward to leftovers for lunch this week!