Hawaiian-Style Chili Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Patrick Luce
Reviewed: Jul. 31, 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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Photo by Patrick Luce

Cooking Level: Expert

Home Town: Belton, Texas, USA
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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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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Cooking Level: Expert

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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Cooking Level: Intermediate

Home Town: Brenham, Texas, USA
Living In: Gainesville, Florida, USA

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