Pineapple Chili for Ward Cookoff (3 Dec 2011)

(Note: Procedure and ingredients recreated from memory 2 days later)

Ingredients:

5 cans crushed tomatoes

3 cans petite diced tomatoes

2 cans dole pineapple (drained)

~5.75lb beef roast

1/2 cup chili powder

1/3 cup cumin

4 Tbsp. cayenne pepper

1 can evaporated milk

2 yellow onions, coarsely chopped

3 green bell peppers

Some Tabasco

4 cans black beans, drained and rinsed

Some Indian spice mix (not a lot)

Roast Prep

Cut up 1/2 onion (in addition to above), add to slow cooker w/ roast, Worcestershire (a lot, but not measured) and heaping spoon of garlic from jar. Cook ~8 hours, first 2 on high, rest on low. Pull apart with forks.

In Wok

Chop onion and pepper

Brown in wok

Add cooked meat

Combine dry ingredients with ~1/2 cup water, and add to wok

Coat, and cook off excess water

In stockpot

Add tomatoes, beans, start warming

Add wok ingredients

Heat to boiling

Add pineapple

Add milk

Stir

Add Tabasco

Serve

Comments/Results

• Milk was added mostly to combat excess chili powder flavor. In future, reduce chili powder, but milk can stay.
• Could have been spicier, but not cayenne. Consider adding a hot pepper or other flavorful heat
• Pineapple chunks were too big. Use same amt, but in smaller chunks. Another can wouldn't hurt.
• I personally didn't like the green peppers. Consider switching to something else. Suggestions?

Future Work

• Add BBQ sauce (Diana sauce? Prolly not Sweet Baby Rays)
• Add more/different veggies (Carrots? Red onions?)
• Asian flavors (Oyster-Flavored sauce?)
• Change source of heat (Spicy mustard? Jalapenos/ other peppers?)