Tools:
- 3qt slow cooker or simmering pot
- Large skillet (for browning beef)
Instructions:
- Brown ground beef in skillet
- Throw all ingredients into cooking device and mix well
- Wait 5 hours
- 3.5lbs ground beef
- 30oz red kidney beans
- 30oz diced tomatoes
- 30oz tomato sauce
- 16oz sliced jalapeños
- 20oz crushed pineapple
- 9tsp chili powder
- 3tsp onion powder
- 2tsp garlic powder
- 1.5tsp ground cayenne
- 2tsp cumin
- Pineapple chunks was a bad idea, back to crushed format
- Bumped chili powder to intended final amount
- 3.5lbs ground beef
- 30oz red kidney beans
- 30oz diced tomatoes
- 30oz tomato sauce
- 16oz sliced jalapeños
- 20oz pineapple chunks
- 5tsp chili powder
- 3tsp onion powder
- 2tsp garlic powder
- 1.5tsp ground cayenne
- 2tsp cumin
- Traded crushed pineapple for pineapple chunks
- Tweaked spice ratios (should be much more chili powder, but I ran out)
Pineapple chunks did not retain flavor after cooking, instead ending up as just oddly-textured chunks of the same flavor as the rest of the chili. Reverting this change to crushed pineapple in the next version.
- 3.5lbs ground beef
- 30oz red kidney beans
- 30oz diced tomatoes
- 30oz tomato sauce
- 16oz sliced jalapeños
- 20oz crushed pineapple
- 4tsp chili powder
- 2tsp onion powder
- 2tsp garlic powder
- 2tsp ground cayenne
- 2tsp cumin
- Reduced quantity of jalapeños in an attempt to make pineapple discernible
- Added 1lb of ground beef, because there was room for it and I like beef
- 2.5lbs ground beef
- 30oz red kidney beans
- 30oz diced tomatoes
- 30oz tomato sauce
- 24oz sliced jalapeños
- 20oz crushed pineapple
- 4tsp chili powder
- 2tsp onion powder
- 2tsp garlic powder
- 2tsp ground cayenne
- 2tsp cumin
- Removed banana peppers due to dissolving issues, substituted more jalapeños
- Reduced cook time from 6 hours to prevent jalapeños from dissolving as much
- Added crushed pineapple (experimental)
- Slightly reduced amounts of ground beef and beans to make room for pineapple
- Draining fluid from jalapeño jars this time to avoid vinegar taste
Doubling the jalapeños resulted in a bit more spiciness than was intended, and the pineapple was mostly undetectable. Taste-tester reviews were positive nonetheless.
- 3lbs ground beef
- 30oz red kidney beans
- 15oz small red beans
- 30oz diced tomatoes (?)
- 30oz tomato sauce (?)
- 12oz sliced jalapeños
- 12oz banana pepper rings
- 4tsp chili powder
- 2tsp onion powder
- 2tsp garlic powder
- 2tsp ground cayenne
- 2tsp cumin
- Increased ingredient quantities to take full advantage of my 3-quart cooker
- Added jalapeños and banana peppers to enhance ingredient variety (and spiciness)
- Added cumin
Banana peppers mostly dissolved during cooking, leaving long stringy bits of skin that weren't fun to spoon up. Didn't think to drain the fluid from the jars that the jalapeños and banana peppers came in, resulting in an unpleasant vinegary aftertaste. Slightly soupy consistency might have been caused by using more tomatoes or tomato sauce than listed above, this was written from memory so I'm not sure.
Same as version 0.1.0, but with a custom blend of chili powder, onion powder, garlic powder, and cayenne instead of the pre-made seasoning packet. Exact ingredient quantities were not recorded.
Early prototype using roughly 2lbs ground beef, red kidney beans, diced tomatoes, tomato sauce, and a pre-made packet of chili seasonings. Exact ingredient quantities were not recorded.