Generally, chili is one of my go to meals on cold winter evenings. My favorite recipe is time consuming and takes over three hours to cook. However when it's summertime and I crave chili, I whip up a batch with tropical flavors. Pork replaces the beef, kidney beans replace the black beans, and chunky pineapple salsa transports me to an oceanside villa. Unbelievably, this chili can be made in just twenty minutes! There's no chopping or prepping, the hardest thing you have to do is open a few cans! Stop worrying about dinner and make this super simple yet delicious dish. Throw some cold beers in the freezer and
1 lb. ground pork or beef
1 16-oz. jar pineapple salsa*
1 15-oz. can red kidney beans, rinsed and drained
1 8-oz. can tomato sauce
1 Tbsp. chili powder
Pineapple slices (optional)
- In 3-quart saucepan brown pork; drain.
- Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
- Serve with pineapple slices.
*If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.