Pineapple chili

My lil sister Meesha commented about a great pineapple chili she made. She is a dumper (she always just throws stuff in and doesn't measure so it took a while to get it out of her). I have made it 2 times and it is great. In the picture I served it on Paula Deens Cornbread Waffles . I thought the concept was kinda cool...like a Navajo Taco without the deep fry. I wasn't wild about the recipe though...too bread like, not enough cornbread like. I think next time I will just try throwing my own cornbread recipe on the waffle iron and see what happens. My little boy liked the cornbread waffles and chose to dip his in a bowl of soup instead (it was nice to not have them load up the cornbread with butter and honey).

Well, without further ado here is the best Chili recipe you will ever try :)

Meesha's Pineapple Chili (with a few minor adjustments)

3 cans of chili beans (these are just beans in a little bit of spicy red sauce, I tried using my own cooked beans and they needed LOTS more seasoning then but are do-able)

Large can of chopped tomatoes (I used peeled chopped and frozen ones from my freezer)

1 Can of chunk pineapple plus most of the juice (I chopped them in thirds so there was pineapple in more bites)

1 big onion chopped and sauteed

1 big green bell chopped and sauteed with the onion

1 lb of lean ground hamburger (browned)

1/4 cup honey

1/4 cup brown sugar

1/4 cup ketchup

1 chili seasoning packet

*she also added a little BBQ sauce for a smokey taste, I did not.

Dump it all in a pot and let it simmer for 30 minutes. It is also GREAT leftovers, it tastes better the second day.