The Cheating Gourmet: Hawaiian Chicken Chili
October 06, 2011, By Todd Jessee 1 comment
Our very own Cheating Gourmet is back, and he's still cheating his way through the kitchen—this time putting his own spin on chili. This isn't your grandma's chili; it's new, it's fresh, it's delicious and you're going to wish you thought of it first.
A pineapple in your chili? Sounds weird, but give this award-winning recipe a try. If you want to become king of the kitchen or win your very own chili cook-off, make it for yourself. Clear off the old stock pot, grab a ladle and get cooking.
What you'll need:
- 6 (4.5 oz.) cans of canned chicken
- 4 cups of whole grape seed tomatoes
- 2 (20 oz.) cans of chunk pineapples—drained
- 2 (16 oz.) bags frozen whole pearl onions
- 1 large (14.75 oz.) can of whole kernel of corn
- 2 medium-sized green peppers—diced
- 2 medium-sized orange peppers—diced
- 2 large carrots—chopped
- 2 large (15 oz.) cans of tomato sauce
- 1 small (6 oz.) can of tomato paste
- 2 Tbsp. ginger spice blend Gourmet Garden
- 1 ¼ cup of chili powder
- 1 tsp. of white pepper
- ½ tsp. of ground cumin
- 1 cup of honey
- 1 ½ cup of water
Cover the bottom of a large stock pot with olive oil. Put in the chicken and sauté it with onions on medium to high heat for 10 minutes. Add all other dry ingredients (tomatoes, corn, peppers, carrots) with one cup of water and throw in chili powder, white pepper, cumin and let cook for 5-10 minutes on medium. Add tomato sauce and paste, ginger and honey. Stir really well and reduce heat between medium and low. Cover and cook for 30 to 40 minutes.
That's it. You're finished. Remember, it's not cheating if it's good eating.
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