Ingredients

The following ingredients have 6 Servings
  • 1 small pineapple, peeled, cored and ¼-inch diced, divided
  • 1 lb ground beef
  • 1 small yellow onion, ¼-inch diced
  • 1 large carrot, peeled and ¼-inch diced
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp soy sauce or tamari
  • ¼ cup chili powder
  • 2 tsp salt
  • 1 tsp ground cumin
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne
  • ½ tsp red pepper flakes
  • 1 bell pepper, ¼-inch diced (any color)
  • 3 cups chicken stock
  • 1 (14.5-oz) can crushed tomatoes
  • ½ cup dried kidney beans, soaked overnight and drained
  • ½ cup dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • Cooked sushi rice or brown rice, for serving
  • Grated sharp Cheddar or Monterey Jack cheese, for garnish
  • 5 fresh chives, minced

Instruction

  • Place half of pineapple in a food processor or high-speed blender; process until smooth. Measure 2 cups pureed pineapple into a medium bowl (reserve any remaining pureed pineapple); stir in remaining diced pineapple. Place a large pot over high heat. Add beef, onion, carrot, ginger and soy sauce, stirring to break up meat. Stir in chili powder, salt, cumin, black pepper, cayenne and red pepper flakes. Stir in pineapple and bell pepper. Cook 8 minutes or until beef is lightly browned. Add stock, tomatoes, kidney and pinto beans and bay leaf; bring to a boil. Reduce heat and simmer 2 hours or until liquid reduces and thickens, and beans are tender, skimming fat from surface as needed. Adjust seasoning and add any reserved pureed pineapple as needed. Serve with rice, cheese and chives.