I gotta say, it interests me a little bit.
Not like just open a can of pineapple chunks and throw it in the pot though. I saw a method of grilling the pineapple in advance, caramelizing some of the sugars, giving it a smoky/sweet combo that would balance out the heat of a hot chili really well. Maybe a Pineapple Habanero chili? I will have to add that one to the text kitchen queue.
What other sweet ingredients have you seen in chili, either in the US or internationally? Brown sugar is the most common in the US, along with regular sugar, but I never use either in any of my chilis. Chocolate, semi-sweet especially, can add a nice flavor, but nothing sweet like fruit.
My original chili seasonings in now for sale on www.eatgoodchili.com, along with selected other merchants online and in the Chicagoland area. One packet of this seasoning, along with your choice of protein (ground beef or ground chuck, ground turkey, ground chicken or impossible beef) will create a eye-popping, symphony of flavor in your mouth. You’ll never go back to plain chili powder again!
Each packet of Matt’s Chili Seasoning is created from fresh peppers, dehydrated and ground in our kitchen. Our Original Chili Seasoning uses four different types of pepper to create a mildly spicy, incredibly flavorful, mix of sweet and smoky without ever needing to add sugar, soybean oil, corn syrup, or any other fake or overly processed ingredients!
What Matt’s Chili Seasoning does not include:
- No Added Salt
- No Soybean Oil
- No Wheat
- No Flour
- No Artificial Flavors
- No Added Sugar
- No MSG
- No GMOs
- Gluten Free
- Lactose Free
Ingredients: Freshly Ground Chili Peppers, Spices (including cumin), Garlic Powder, Onion Powder, Natural Flavors
