Now that summer is here, it's time to say goodbye to the traditional heavy wintertime chili, and say aloha to this light Hawaiian chili recipe.
Northumberland, PA - June 27, 2006 - Contrary to popular belief, chili is not just a cold-weather meal. In fact, there are so many different varieties of chili that you could eat a different version every day of the year. So now that summer is here, it's time to say goodbye to the traditional heavy wintertime chili, and say aloha to this light Hawaiian chili recipe from Furmano's.
Ingredients: 2 cups diced/cubed smoked ham 3/4 cup onion, chopped 1/4 cup diced green pepper 2 tsp chili powder 1 tsp garlic, minced fine/crushed 1 28 oz can Furmano's Diced Tomatoes - UNDRAINED 1 8 oz can crushed pineapple - UNDRAINED 1 16 oz can dark red kidney beans - UNDRAINED 1 jalapeno pepper seeded and chopped fine (Optional) Use hot pepper sauce
Preparation: Saute over medium heat - ham, onions, and green pepper in 2T butter/margarine until lightly browned (about 5-7 minutes). Add garlic and sauté 1 minute more. Add Furmano's Diced Tomatoes, beans, pineapple, and chili powder. Stir to mix well and simmer about 45 minutes over low heat, stirring occasionally. Good over hot rice, noodles or all on it's own in a big bowl.
Served over rice, Aloha Hawaiian Chili uses ham, crushed pineapple and Furmano's tomatoes to give it a classic, summery Hawaiian taste. In fact, this recipe is so unique and delicious that it won the Furmano's "Get your Sauce on Chili Style" recipe contest. The winner, Regina Haley of Shamokin, PA, was among hundreds of contestants who tried to create a chili unlike any other. Congratulations Regina!
About Furmano Foods
In business since 1921, Furmano's processes millions of cases of tomatoes, beans, salads, vegetables and peppers each year. Furmano's quality, fresh tasting vegetables are available for the retail and foodservice markets. Please call 1-877-877-6032 with questions or for additional information.