Pineapple Chili
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Bacon and pineapple pair very well together. Now, any time I see bacon in a recipe, I’m half-inclined to add pineapple too (or vice versa). Chili was a no-brainer. Of course pineapple and bacon would be great in chili! This recipe packs quite a bit of punch for not having any nightshades in it, even if you take the AIP option and omit the black pepper.
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Pineapple Chili
Ingredients
- 3 whole carrot chopped
- 2 cloves garlic minced
- 1 whole beet chopped
- 1/2 whole onion chopped
- 1/2 whole pineapple chopped
- 1 pound ground beef
- 1 cups no-tomato sauce
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground black pepper omit for AIP
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon sea salt
- 4 slices bacon cooked and chopped
Equipment
Instructions
- Add all ingredients except bacon to a slow-cooker and cook for 3 hours on low.
- Serve the chili with the bacon for garnish.
Hi – does this recipe need broth? I am having trouble locating all of the broth from the shopping list in the recipes for week 4 of your meal plan. Thanks!
I do not use broth in this recipe. Week four’s broth comes from the stews and braised greens.
Do you put the ground beef into the crockpot while it is raw?
I bought your AIP ebook and it was well worth the $$ for the ideas! Thanks for the great resource!!
I do, but you can cook off the fat first if you prefer. I’m glad you like the book!!!
I’m allergic to pineapple. Is there another fruit you would recommend?
I suggest leaving it out or subbing something like pumpkin or sweet potato instead.
I hadn’t thought of pumpkin/sweet potato! Thanks!
How long would you pressure cook this? I don’t often have three hours to cook but this looks incredible. Thanks!
I haven’t tried it in a pressure cooker, so I can’t say. It could be slow-cooked on a lower setting overnight or while you’re at work, though–that’s my go-to for saving time with recipes like these!