I got this recipe from what seems like an unlikely source – my teenage son’s Scout troop. My son had a recent training class where they talked about some new and different meals to make while camping, and after the class he told me I had to try Hawaiian Chili.
So I got the recipe from him and modified it to be made in the crock pot, because I like to let chili simmer away all day. The chili is the perfect combination of sweet and spicy! We make Cincinnati Chili frequently, which uses cocoa to add sweetness, while this Hawaiian Chili uses pineapple and ginger for a distinct flavor.
It is pretty easy to make, although you do need to brown the ground beef on the stove before you start. After that it is simply a matter of combining the all ingredients in the slow cooker and stirring. The recipe uses convenience foods like salsa and chili beans to make it easy, so you can see why it would be perfect for a camping trip!
For campingÂ you would need to brown the meat and onions ahead of time and the combine it all when it was time for dinner. On a campfire or on a stove it would need about an hour of cooking time, or you can do the long, slow cooking in the crock pot that works so well for chili. Chili is one of my favorite foods, especially for the fall. It is so easy to make early in the day and know that dinner will be waiting when we get home. Since I make chili so often it is good to have a bunch of different variations, and I am sure we will be making this one again soon.
- 1 lb ground beef
- 1 onion chopped
- 4 celery stalks chopped
- 4 garlic cloves chopped
- 1 Tablespoon chili powder
- 1 Tablespoon ginger
- 1 can chili beans 16 oz
- 1 jar medium salsa 16 oz
- 1 can pineapple chunks 20 oz
In a medium frying pan cook the ground beef until no longer pink.
Drain the beef and add it to the crockpot.
In the same frying pan cook the onions, celery and garlic for 5 minutes.
Add to the crockpot.
Add the chili powder and ginger.
Add the salsa and beans.
Finish with the pineapple.
Stir the entire mixtures, then cover and cook for 3-4 hours on high or 6-8 hours on low.
Garnish with green onions, cheese, sour cream, avocado and tortilla chips.
Nutrition facts are estimates.