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Pineap­ple is the sur­prise in­gre­di­ent in this tangy, spicy-sweet Hawai­ian-style chili by Lisa Weiss. The recipe is her con­tri­bu­tion to the new book Sharp by Josh Don­ald, owner of Ber­nal Cut­lery in San Fran­cisco. The book pairs knife skill lessons with de­li­cious recipes.


Com­bine ½ cup dried kid­ney beans and ½ cup dried pinto beans in a large bowl. Cover with 2 inches cold wa­ter. Cover and soak overnight.

Peel, core and trim 1 small pineap­ple; cut into a ¼-inch dice. Place half of pineap­ple in a food pro­ces­sor or high-speed blender; process un­til smooth. Mea­sure 2 cups pureed pineap­ple into a medium bowl (re­serve any re­main­ing pureed pineap­ple); stir in re­main­ing diced pineap­ple.

Place a large pot over high heat. Add 1 lb ground beef; 1 small

yel­low onion, cut in ¼-inch dice; 1 large car­rot, peeled and cut in ¼-inch dice; 1 Tbsp grated fresh gin­ger and 2 Tbsp soy sauce or tamari, stir­ring to break up meat. Stir in ¼ cup chili pow­der,

2 tsp salt, 1 tsp ground cumin, ½ tsp freshly ground black pep­per,

½ tsp cayenne and ½ tsp red pep­per ƃakes. Stir in pineap­ple and 1 bell pep­per (any color), cut in ¼-inch dice. Cook 8 min­utes or un­til beef is lightly browned. Drain beans. Add beans, 3 cups

low-sodium chicken stock, 1 (14.5-oz) can crushed toma­toes and 1 bay leaf to beef mix­ture; bring to a boil. Re­duce heat and sim­mer 2 hours or un­til liq­uid re­duces and thick­ens and beans are ten­der, skim­ming fat from sur­face as needed. Ad­just sea­son­ing and add any re­served pureed pineap­ple as needed. Serve with cooked sushi or brown rice, grated sharp ched­dar or Mon­terey Jack

cheese and minced fresh chives. Serves 6.

Go to Pa­ for step-by-step pineap­ple-cut­ting in­struc­tions, plus an au­tumn squash salad recipe.

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