Hawaiian Chili

1 medium onion 🧅 chopped

4 cloves garlic 🧄 minced

1 Tbsp ginger 🫚 minced

1 lb ground beef 🥩

5 oz Portuguese sausage mild

4 medium stalks celery chopped

1 bell pepper 🫑 chopped

1 tsp salt 🧂

3 Tbsp chili 🌶️ powder

1 Tbsp cumin

1 Tbsp oregano 🌿

2 bay leaves 🍃

1 Tbsp worchestire sauce

1 (16 oz) can tomato 🍅 sauce

2 (16 oz) cans stewed 🍅 with juice

2 cans black beans 🫘

1 (16 oz) can pineapple 🍍 chunks

1 cups broth

1/4 cup mayonnaise

Pulse the Portuguese sausage in food processor until consistency of ground beef

Sauté and cook onion, garlic & ginger until soft

Add ground beef, Portuguese sausage and cook until browned

Stir in remaining ingredients

Cook at high pressure for 60 minutes

When done let sit 15 mins, release remaining pressure and stir in mayo

Set to Saute and cook, stiring occasionally, until thickened (may take up to an hour or more)

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Beef Chili

2 tablespoons vegetable oil 2 yellow onions medium, finely chopped 1 red bell pepper stemmed, seeded and finely chopped ¼ cup chili powder 1 tablespoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon salt divided 6 garlic cloves minced 2 pounds ground beef 85-90% lean 30 oz can dark red kidney beans drained and rinsed 28 oz can diced tomatoes 28 oz can tomato puree

Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds. Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes. Remove the lid and continue to simmer for an additional 45 minutes.

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