Hawaiian Chili
"This tangy, spicy-sweet chili is an homage to professional knife sharpener Lisa Weiss's childhood in Hawaii. And the recipe is fromSharp, a new book by Josh Donald, owner of Bernal Cutlery in San Francisco and the go-to knife expert for the Bay Area's top food pros. How to Cut Up a Pineapple Lay pineapple on…..."
INGREDIENTS
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1 small pineapple, peeled, cored and ¼-inch diced, divided
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1 lb ground beef
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1 small yellow onion, ¼-inch diced
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1 large carrot, peeled and ¼-inch diced
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1 Tbsp grated fresh ginger
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2 Tbsp soy sauce or tamari
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1/4 cup chili powder
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2 tsp salt
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1 tsp ground cumin
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1/2 tsp freshly ground black pepper
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1/2 tsp cayenne
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1/2 tsp red pepper flakes
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1 bell pepper, ¼-inch diced (any color)
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3 cups chicken stock
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1 (14.5-oz) can crushed tomatoes
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1/2 cup dried kidney beans, soaked overnight and drained
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1/2 cup dried pinto beans, soaked overnight and drained
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1 bay leaf
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Cooked sushi rice or brown rice, for serving
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Grated sharp Cheddar or Monterey Jack cheese, for garnish
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5 fresh chives, minced
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