Best Hawaiian Chili Recipes

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HAWAIIAN CHICKEN CHILI



Hawaiian Chicken Chili image

Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.

Provided by BothFex

Categories     Chicken

Time 1h10m

Yield 1 large pot of chili, 8 serving(s)

Number Of Ingredients 13

1 (20 ounce) can chunk pineapple, drained and juice reserved
8 -12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 garlic cloves, diced
1 large onion, diced
1 large bell pepper, diced
2 (15 ounce) cans kidney beans
1 (28 ounce) can chopped tomatoes, undrained
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6 ounce) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt

Steps:

  • In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
  • Add garlic, onion and bell pepper and cook for 2 more minutes.
  • Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
  • Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
  • Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
  • Next day, reheat on stove top, stir in pineapple and serve.
  • *Note about chicken: recipe originally calls for 12 chicken breasts.
  • I found this a bit excessive and so tweaked the measurement.
  • I find 7-8 breasts works for me.
  • I guess it depends on how well endowed your chickens were.
  • Judge accordingly.

Nutrition Facts : Calories 395.4, Fat 7.9, SaturatedFat 2.8, Cholesterol 83.2, Sodium 1652.1, Carbohydrate 49.5, Fiber 11.7, Sugar 26.3, Protein 35.1

AMAZING HAWAIIAN CHICKEN CHILI



Amazing Hawaiian Chicken Chili image

This is a hearty chicken chili with sweet pineapple and a few subtle kicks of spice that the whole family will enjoy.

Provided by Jessica and Antonia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 2h15m

Yield 12

Number Of Ingredients 19

2 pounds skinless, boneless chicken breast halves
1 cup barbeque sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
½ teaspoon white sugar
1 (20 ounce) can pineapple chunks
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
salt and pepper to taste

Steps:

  • Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
  • Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
  • Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
  • Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
  • Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 32.7 g, Cholesterol 44.1 mg, Fat 4.4 g, Fiber 6 g, Protein 19.6 g, SaturatedFat 1.8 g, Sodium 807.9 mg, Sugar 19.6 g

"HAWAIIAN CHILI"



A friend told me about how she had found a Hawaiian Chicken Chili. I decided to challenge myself to come up with a Hawaiian Beef Chili. I find it more difficult to make beef salty, spicy and sweet without being overpowering, this came out wonderfully spicy.

Provided by Valerie Reel

Categories     Chili

Time 40m

Number Of Ingredients 20

1 lb lean ground beef
2 tsp olive oil (unless you are using a fattier meat, if so don't add the oil and you will need to drain the meat)
2 tsp basil, dried
2 tsp oregano, dried
2 tsp all-purpose seasoning (i prefer simply organic)
3 clove garlic, finely chopped (or 4 teaspoons garlic powder)
2 tsp parsley flakes
3 tsp cumin
1 Tbsp ginger
3 tsp chipotle chili powder
2 tsp cayenne pepper
1/4 tsp allspice, ground
2 tsp paprika
2 tsp salt
1 can(s) (20oz) pineapple chunks
1 can(s) (10oz) mild rotel tomatoes
1/2 medium sized red onion, diced finely
1 can(s) (15oz) ranch style beans
1 can(s) (27oz)bush's chili beans
1 can(s) (27oz) bush's pinto beans

Steps:

  • 1. Brown the beef with the garlic and onions, add in all the spices and olive oil. You can make this all in one pan if you use a very large skillet or pot. (If using a fattier meat, brown the meat(without the oil) , onions and garlic together, strain off the grease. Return to pot and add the spices)
  • 2. Once the beef is browned nicely and just starts to stick a little to the bottom, add in the pineapple, juice and all. Cook it into the beef about 5 minutes and slowly add in the beans and rotel tomatoes, you want all the juices from the beans and tomatoes as well.(Again a fattier meat will not start to stick to the pan, which is ok, just make sure the meat is thoroughly cooked)
  • 3. After adding in the beans and tomatoes slowly bring to a nice simmer, about 10 minutes. Taste and add accordingly, more salt or pepper chili powders for more heat, however you like it.
  • 4. Serve as is or a dollop of sour cream, monterey cheeses anything that you usually like with your chili. A sweet honey cornbread would be delicious.

HAWAIIAN CHILI PEPPER WATER



Hawaiian Chili Pepper Water image

This is a popular condiment in Hawaii, but you can use it wherever you are. It goes great with rice and Asian-style dishes and it's easy to make. Remember to keep it refrigerated to preserve the flavor and color.

Provided by JenSmith

Categories     Hawaiian

Time 8h5m

Yield 1 pint

Number Of Ingredients 6

4 -8 small dried hot red chili peppers
2 teaspoons rice vinegar
2 quarter-sized slices fresh ginger, bruised
1 garlic clove, peeled and cut into thin strips (or you can leave it whole)
1 teaspoon salt
2 cups hot water (not boiling)

Steps:

  • Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar. Pour in about 2 cups of hot water and let the mixture steep at room temperature overnight.
  • Refrigerate in the morning.

Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 2341.8, Carbohydrate 2.2, Fiber 0.6, Sugar 0.8, Protein 0.4

HAWAIIAN CHILI



Hawaiian Chili image

This is a great alternative to a traditional chili. It is especially great for Spring and Summer as it is much lighter and a bit sweet and spicy. It is very easy to make and can even be done on a camping trip as the ingredients (except for the cheese and bread) are all canned or dry. I actually dreamed about this recipe, woke up the next day and wrote it down. I have never found a similar chili so I consider this a one of a kind creation. I love it for lunch or supper, especially with a slice of swiss cheese melted on top and slice of buttered french bread. It is even better the second day as all the flavors get a chance to meld together.

Provided by clownes

Categories     One Dish Meal

Time 15m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 15

1 (15 ounce) can chunk pineapple (with half the juice)
1 (15 1/2 ounce) can pinto beans (drained)
1 (15 1/2 ounce) can navy beans (drained)
1 (15 1/2 ounce) can diced new potatoes (drained)
16 ounces diced ham
1 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 garlic clove (chopped)
1 teaspoon italian seasoning
6 slices swiss cheese
1 loaf French bread

Steps:

  • Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
  • Melt a slice of Swiss cheese on top and serve with French bread.

Nutrition Facts : Calories 1136.9, Fat 23.7, SaturatedFat 10.7, Cholesterol 97.6, Sodium 3176.6, Carbohydrate 162.2, Fiber 28.7, Sugar 25.1, Protein 69.5

HAWAIIAN TRI-TIP STEAK WITH AVOCADO-CHILI RELISH RECIPE



Hawaiian Tri-Tip Steak with Avocado-Chili Relish Recipe image

Provided by cacelias

Number Of Ingredients 17

Avocado-Chili Relish:
1 tri-tip roast
1 tablespoon honey
1 tablespoon olive oil
14 oz. pineapple juice
1 teaspoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon granulated garlic
1 recipe Avocado-Chili Relish (see below)
1 cup mango or papaya, finely diced 1/2 inch
1 cup pineapple, finely diced, 1/2 inch
2 avocados, pitted and finely diced 1/2 inch
1/4 cup fresh cilantro, chopped coarsely
1/4 cup red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
salt and pepper to taste

Steps:

  • To make the steak marinade: Mix all of the ingredients together and whisk to emulsify. Immerse the roast into the mixture and marinate overnight in the refrigerator in a ziplock top bag. Drain steak. Grill steaks to your liking (130 degrees for medium). When finished, let steak rest for at least 5 minutes before carving. Serve with Avocado-Chili Relish To make the Relish: Gently toss all of the ingredients together and let it sit a minimum of one hour.

HAWAIIAN-STYLE CHILI



Hawaiian-Style Chili image

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Provided by Christian

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 40m

Yield 10

Number Of Ingredients 9

2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Steps:

  • Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
  • Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g

HAWAIIAN CHILI



HAWAIIAN CHILI image

Categories     Soup/Stew     Beef     Super Bowl     Quick & Easy     Lunch     Simmer

Yield 6 BOWLS

Number Of Ingredients 8

2 lb. ground beef
1 large onion
1 16 oz can pork and beans
1 large can of undrained pineapple tidbits
1 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1 can rinsed and drained kidney beans

Steps:

  • Brown meat and onion, then add the rest of the ingredients and simmer for about 20 min. If it is too thick I add a little water.

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