Jonathan's Hawaiian Style Chili


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This is my competition chili for the 2011-2012 season. I will add, it gets better tasting after the fist day.


1 lbs ground pork (cooked and drained)
1 15 oz can black beans (drained)
1 15 oz can red kidney beans (drained)
1 15 oz can pinto beans (drained)
1 15 oz can black eyed peas (drained)
1 15 oz Whole Kernel Corn (drained)
2 15 oz can diced tomatoes (fire roasted)
1 08 oz can mushrooms (drained)
1 24 oz jar chunky salsa
1 20 oz can pineapple chunks (drained)
1 11 oz can mandarin oranges (drained)
1 cup shredded coconut
1 envelope chili seasoning mix
1 cup coconut rum
1 large onion (diced) optional
1 large red pepper (diced) optional
1 large yellow pepper (diced) optional
1 large green pepper (diced) optional


Fry ground pork and drain excess oil. Pour all ingredients in 5 quart crock pot. Stir and heat on warm or high. Cook thoroughly.

Other options that I have used for this chili. ¼ cup Idahoan Southwest Mashed Potatoes for a base topped with the chili.

Toppings: shredded sharp cheddar cheese, sliced jalapenos, sour cream, oyster crackers

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