Chili Hawaiian-style

6 onions, cut into small pieces 2 red bell peppers, remove seeds and chop

2 cans of stewed tomatoes, each 16 ounces, including the liquid.

2 cans of kidney beans (15.5 ounces each), including the liquid

1 can of tomato sauce (16 ounces)

1 can of pineapple chunks (16 ounces), without the juice

2 tablespoons of chili powder

2 small spoons of salt

Hawaiian Way Pimiento picante.

Heat a big pot on high heat. Put the minced meat in the pan and cook it until it is slightly pink, stirring continuously to break it into small pieces. Add onions and bell pepper to the mixture. Cook until the meat is browned and the onions are soft and see-through, which should take around 5 minutes. Put the meat in a big strainer and press to remove extra fat.

Put the meat back in the pot with tomatoes, beans, tomato sauce, and pineapple. Add chili powder and salt to taste. Heat until boiling, then lower the heat and let it cook without a lid for 10 minutes, or until the chili is as thick as you like.