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Reviewed: Jul. 8, 2008

This just tasted like regular chili to me. I could not taste the pineapple. Maybe crushed pineapple would work better. It did make a lot, as the recipe states. I got more than 10 servings.

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Reviewer:

KKH3


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Reviewed: May 2, 2008

I've never rated a recipe before officially serving it but I will give it 5 stars because hubby has been sneaking small bowls of it out of the crockpot all afternoon. Fortunately there is enough left for dinner. I had a little taste too and really like it. I followed directions except reduced onions and omitted chili pepper and salt as I used pinto beans in chili sauce that is plenty spicy for us. Finished it up in the crock pot because we like the onions and bell peppers pretty soft in our chili. Also used crushed pineapple with the juice. I think this is our new favorite chile. Thanks. UPDATE: I've made this several times since I rated it the first time and we still love it. Last night I maded it with no ground beef and it was still great. I did double the amount of beans to take the place of the beef. Love it, love it, love it.

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Reviewer:

CONNIE-O

	Cooking Level: Intermediate Home Town: San Luis Obispo, California, USA
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Reviewed: Dec. 10, 2007

We have a large family and they all loved this recipe - some going back for third bowls. I made it according to the recipe but followed one review's advice and used only 2 onions.

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Reviewer:

Lynda


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Reviewed: Oct. 11, 2007

this dish was great i used crushed pineapple instead, and 1 red onion and 1 white onion. plus i added a tbl spoon of cayanne, and fresh tomato whith an extra half can of tomato sauce. justa little minced jalapeno pepper. spicy sweet treat!!!

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Reviewer:

MR.Charlie


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Reviewed: Aug. 5, 2007

I cut the recipe to 6 servings and the onions to approx. one. My husband and I really enjoyed this! Thank you.

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Reviewer:

Tricia


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Reviewed: Aug. 1, 2007

Wow--this was so good! I loved the salty vs. sweet combo, it was delicious. I followed the first reviewer's advice and cut the onions way down, but otherwise followed the recipe. Also took the suggestion of adding the pineapple juice to the broth. Edit: Oops, I forgot to get the kidney beans at the store and so I didn't get to use those in this recipe (posted pic), but next time I definately will remember! (: Thanks, Christain!

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Reviewer:

opal~/~dragonfly

	Cooking Level: Expert Home Town: Dilley, Texas, USA Living In: Belton, Texas, USA
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Reviewed: Jul. 4, 2007

We did not enjoy this. Ended up using it as filler for a burrito. Added salsa and sour cream

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Reviewer:

RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Jun. 5, 2007

Loved it. I cut this recipe in half and one large onion was ENOUGH. I also decided to take the previous reviewer's advice and add in the juice from the canned pineapple. If I had served it immediately it would have been too watery, but I served it the next day and the texture was perfect. This does make a spicy chili so the pineapple does take a bit of the edge off. This is a keeper! My guy loved it.

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Reviewer:

Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Apr. 17, 2007

This is absolutely my new favorite chili recipe. I only made a few changes to suit our preferences. I halved the amount of meat (and used grnd turkey instead of beef), but left all the veggies at the full quantity except onions, of which I only used 2. I really cannot imagine, even if i had used 2lbs of meat, using 6 onions. Also, I didn't drain the pineapples, which were packed in juice. The light sweetness really helped to balance out the heat. I will make this again, for sure, and often.

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Reviewer:

Aly

	Cooking Level: Intermediate Home Town: Brenham, Texas, USA Living In: Gainesville, Florida, USA
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