A new twist on a traditiona dish. Add the wonderful flavor of pineapple and the spice of Texas Brew salsa to the tradional flavor of chili. All done with the ease of a crockpot.
Recipe by Brenda Craig, Texas Brew Products
2 Hrs 20 Min
1 jar (16 oz.)Texas Brew Honey Roasted Pineapple Salsa
2 lbs. ground chuck, or turkey (I used half ground pork and beef)
2 white onions, chopped
1 – 15 oz. can pinto beans
1 – 15 oz. can garbanzo beans (I use black beans)
1- 15 oz. can fire roasted tomatoes
1 zucchini, quarter sliced and chopped
1/8 cup of honey
1 tsp. cayenne pepper
1 tsp. chipotle pepper (can sub with chili pepper)
1/2 tsp. black pepper
1 Tbsp. cumin powder
1/8 tsp. Liquid Mesquite Smoke (optional)
Chipotle Tabasco Sauce to taste (optional)
1. Brown meat and transfer to pre-heated Crockpot
2. Add chopped onions, beans, zucchini, roasted tomatoes and salsa
3. Mix spice paste ingredients in a bowl and add to Crockpot
4. Cook on high for 2 hours
5. Turn down to low and simmer for 2 hours
6. Serve warm with a light salad.
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.