BACON PINEAPPLE JALAPEÑO CHILI
A homemade sweet and spicy chili that's ready to enjoy in under an hour. Serve with corn bread for a meal that's perfect on crisp autumn evenings.
1 lb. Hardwood smoked bacon, thick cut, diced
1 lb. Mild country sausage, ground
1 large Sweet onion, diced
3 cloves Garlic, minced
2 (14.5 oz.) cans Diced tomatoes
2 (6 oz.) cans Tomato paste
2 (15.5 oz.) cans Dark kidney beans
1 cup Robert Rothschild Farm Roasted Pineapple & Habanero Sauce
3/4 tsp. Chili powder
1/8 tsp. Cumin
Chicken stock- optional
Salt and cayenne pepper, to taste
Heat a large stock pot over medium heat. Add bacon and sausage, stir until cooked through. Mix in all other ingredients. Bring to a boil, reduce heat and simmer for 45 minutes. If chili gets too thick, add chicken stock to desired consistency. Season with salt and cayenne pepper to desired taste.