Mele Kalikimaka Chili (Ham & Pineapple)

Looking for ways to make the most of your holiday ham leftovers? Then this 'Merry Christmas' ham & pineapple chili is for you!

- Ingredients - 
1 ½ lbs leftover (pre-cooked) ham, diced into ½ inch pieces
20 oz pineapple chunks
1 can Hala Kahiki Pineapple Beer4 pints grape tomatoes
30 oz kidney beans
½ cup brown sugar
3 ears corn
1 jalapeno
1 small green pepper
1 red onion
3 garlic cloves
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon liquid smoke
1 tablespoon chili powder

For Serving
1 cup shredded mozzarella

- Tools - 
Weston Tomato Press
Weston Corn Cutter
Weston Kitchen Kit
Weston Slow Cooker

Step One | Oven Roast Tomatoes

Preheat your oven to 450°F. Broil 1 pint of tomatoes at 450°F for 10 minutes, or until tomatoes are soft and the skins begin to blacken. Place roasted tomatoes into your Slow Cooker.

Step Two | Puree Tomatoes
Use your Tomato Press to puree the remaining 3 pints of tomatoes. Pour the puree into your Slow Cooker.

Step Three | Slice Corn
Use a Corn Cutter to slice fresh corn kernels from the cobs. Pour the corn into the Slow Cooker.

Step Four | Chop Veggies
Roughly chop the jalapeno, green pepper, onion and garlic. Use your Kitchen Kit with the chopper attachment to dice them more finely. Pour chopped veggies into the Slow Cooker.

Step Five | Slow Cook
Stir in remaining ingredients in your Slow Cooker. Mix well to combine. Set the Slow Cooker to low and allow to cook 8 hours.

Sprinkle mozzarella on top before serving.

Sample Product Label
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