Pineapple and brown sugar give this out-of-the-ordinary chili a tropical taste. Everyone who samples it is pleasantly surprised, and they often request a second bowl. —Dyan Cornies, Vernon, British Columbia
Ingredients
2 pounds ground beef
1 large onion, finely chopped
1 can (20 ounces) pineapple chunks, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-3/4 ounces) pork and beans
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup white vinegar
Instructions
1In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain.
2Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
