Made this twice now. Oddly enough the pineapple that looked the most burnt tasted the best! The first time I actually dropped the cloves for more cinnamon and used dark rum but only because I didn't have any cloves and the first bottle of rum I found was Meyer's. :) It was requested of me again so second round, same rum, doubled EVERYTHING because I was using a plastic container and I wanted to have plenty to let it sit in. I even poured what didn't soak into the pineapple onto it while it was on the grill. Oh Man! Next time I will double again except for the cloves...they were too strong. Still awesome though!

Reviewed On: Jun. 9, 2008

I have to 5 star this one although I really only used it as a base because it was the only Slow Cooker chile that sounded good so I didn't follow the recipe exact. I made the following variations.. Meat: 1.5lbs 90% lean beef and 1lb ground turkey (we were looking for healthy chile). Dropped the chipotle peppers and only had about 4 tablespoons of chile powder in the pantry so that's all it got. My wife and I are hot food whimps so that was enough for both of us. I also used pre-minced garlic (in oil) since I didn't feel like buying a whole head for 2 cloves. I also only used half an onion because a "large onion" here is HUGE so 1/2 of one was a good cup of onions. I did use the red kidney beans as well. The final product was AWESOME, the combination didn't need any additional water or anything like others have done, but I did use less meat. I realize I took the chipotle out of the Chipotle Chili, but like I said I was really just looking for a good base crock-pot recipe for chile and this more than qualified.

Reviewed On: May 20, 2008