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)


  • 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


  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.

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