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.
Find more easy recipes like Instant Pot Pineapple Chili and Slow Cooker Olive Garden Chicken Pasta!
So I got the recipe from him and modified it to be made in the crockpot because I like to let the 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 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 camping, you would need to brown the meat and onions ahead of time and then 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 crockpot 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.
Slow Cooker Hawaiian Chili
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 4 celery stalks chopped
- 4 garlic cloves chopped
- 1 Tablespoon chili powder
- 1 Tablespoon ground ginger
- 1 can chili beans 16 ounces
- 1 jar medium salsa 16 ounces
- 1 can pineapple chunks 20 ounce, drained
Instructions
- In a medium frying pan cook the ground beef until no longer pink.1 lb ground beef
- Drain the beef and add it to the crockpot.
- In the same frying pan cook the onions, celery and garlic for 5 minutes.1 onion, 4 celery stalks, 4 garlic cloves
- Add to the crockpot.
- Add the chili powder and ginger.1 Tablespoon chili powder, 1 Tablespoon ground ginger
- Add the salsa and beans.1 jar medium salsa, 1 can chili beans
- Add the drained pineapple chunks.1 can pineapple chunks
- 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.
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Nutrition Information
Nutrition facts are estimates.
I have this is my slow cooker tonight. Did a small taste test and tasted really good! Can’t wait to try it after it’s been in the crockpot all night!
Anne
When you add the pineapple chunks do you also add the juice?
No, drain the pineapple. Sorry it doesn’t say that I’ll add it right now!
Thanks Annie for the rapid reply.
FYI I couldn’t find a can of chunks so I bought fresh cut up chunks at my produce dept. Will be making it in a few days.
Ed
Hi Annie
Last question, I promise. Is the ginger dried or fresh?
Thanks
Ed
It is dried, and I will add that to the recipe. Sorry about that!
Hi Anne
I made it and everyone, including my 99-year-old Mother-in-Law, loved it. I only made one change. I used pineapple tidbits instead of chunks, fit better on the soup spoon.
Ed
This is high on my recipe list to try. It sounds really good and a little different too. I’m thinking about using crushed pineapple instead of big chunks so it better incorporated throughout the chilli. Do you think that would work?
Yes, crushed would also work, I’ve made it that way in the past. I like it better with chunks because it gives you bursts of sweetness. But it is good either way.