Welcome Home Chili

Paul was the winner at Kerry and Isaac's 11th annual Chili Cookoff and Bakeoff.  His recipe was called "Welcome Home Chili"  He wrote:  Pineapple, a symbol of welcome, is the focal ingredient here.  Made with spicy turkey sausage, a bowl of this Hawaiian-inspired chili has both sweet and spicy elements.  Welcome home!

Congrats Paul!

Pineapple Chili

20 ounces hot Italian turkey sausage, (links with casings removed)
1 medium onion, chopped (equal to 2 cups)
1 jalapeno pepper, chopped, using seeds also
1 20 ounce can pineapple tidbits in juice (divided)
2 - 28 ounce cans seasoned diced tomatoes (Dei Fratelli brand)
1 15 ounce can black beans, rinsed and drained
1 6 ounce can tomato paste
1 1/2 tablespoons chili powder
4 teaspoons cumin
2 cloves garlic, minced
shredded cheddar cheese, sour cream

Preparation:
In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage.  Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.  

Drain the pineapple, reserving both the juice and the fruit separately.  Add the juice to the slow cooker.  Cover and store the fruit in the refrigerator.  It will be added toward the end of cooking.

Add tomatoes, jalapeños (with seeds), black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.

Stir everything to combine.

Cook on low (6-8 hours), adding reserved pineapple during the last hour or two of cooking, or on high (4-5 hours), adding pineapple during last 1/2 hour - 1 hour of cooking.

Serve topped with cheese, sour cream.

Note:

The texture of the pineapple is completely controlled by when you add it.  Add it toward the end of cooking time so that it's still fairly firm.