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 Parade.com/sharp for step-by-step pineapple-cutting instructions, plus an autumn squash salad recipe.