2 pounds ground beef or boneless, skinless chicken thighs
1 yellow onion
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (20-ounce) can crushed pineapple, juices drained
2 tablespoons chili powder
3 tablespoons paprika
(I used smoked paprika and thought it gave the chili an extra kick)
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
Place the ground beef or chicken, onion, bell peppers, garlic, diced tomatoes, tomato sauce, and crushed pineapple in a slow cooker and stir well breaking up the ground beef as much as possible.
If using chicken, place the thighs in the slow cooker whole and you can shred them with two forks once the chili is done cooking. Add the chili powder, paprika, cumin, cayenne, salt, and pepper and mix well.
Cover and cook on low for 8 hours. Once done, stir well before serving.
Recipe credit: The Paleo Kitchen by Juli Bauer & George Bryant
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