A New Chili for Football Season

By: Brady Evans

Brady Evans

The other day I was jogging and contemplating the state of my life as I often do when I run.  I was thinking about how busy I was about to get with school starting soon and my plate newly loaded with exciting opportunities at the high school where I teach.

For some reason when I feel like I’m really busy, I gravitate toward making myself more busy.  So, while running, I started counting backwards the weeks from November 17th to the present, trying to determine if I had enough time to train for a marathon.

Yeah, so I’m about to be busier than ever at work, my husband is about to be traveling for his job more than he ever has, and I’m trying to fit a marathon into my schedule.  Just to spice up my life a little.

Around mile 12 or so, I figured that if I wanted to spice up my life, maybe I should just do it in other ways – like cook new and interesting recipes.  If you’d ask my husband, whenever I feel adventuresome in the kitchen, pineapple shows up in our meal.

This recipe was really good.  I might make it again before I dig up another chili recipe.  Pineapple makes sense in chili to me – we love pineapple black bean enchiladas and pineapple peanut stew.  It is officially football season: I just got back from our first home football game.  That makes this recipe even more perfect for my life right now.  What’s more is that I made it all in the crockpot so while I get busier, my time in the kitchen gets shorter, but my excitement about eating stays the same.  And for now, my craving for a marathon might be quenched…until my 14-mile-run this Saturday.

Other chili recipes on Branny Boils Over:

Black Bean Pineapple Chili (inspired by Better Homes and Gardens)

Ingredients

  • 1 pound ground pork or turkey
  • 1 16 ounce jar pineapple salsa (this was easy to find at my normal grocery store)
  • 1.5 cups crushed pineapple, drained
  • 2 15 ounce can beans (your choice!), rinsed and drained
  • 3 ounces tomato paste
  • 1 tablespoon chili powder
  • 1 bell pepper, diced
  • 1 onion, diced
  • salt to taste
  • cilantro, fresh Mexican cheese, lime for serving

Instructions

  1. Brown ground meat stovetop.
  2. Combine all ingredients in a crockpot or large soup pot and cook until vegetables are tender (8 hours on low in crockpot and 45 minutes stovetop).
  3. Garnish with cheese, cilantro, and lime, if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s