Pineapple Chili (Costa Rica)

For the pineapple chili, cut the meat into approx. 2 x 2 cm cubes. Rinse the beans with cold water and drain well. Blanch (scald) the tomatoes, skin and dice them, removing the seeds. Finely chop chili peppers and garlic.

Heat oil in a large heavy pot and sauté onions and carrots until onions are translucent. Add paradeis pulp and stir well. Now add in the meat cubes and brown on all sides. Deglaze with the pineapple juice and pour in the vegetable soup. Add the tomato cubes and spices and simmer for 45 minutes.

Then add the well drained beans and the pineapple pieces to the pot and simmer the pineapple chili for a few more minutes.

Preparation Tip:

If the spiciness is a bit too much for you, deseed the chilies. Serve the pineapple chili with rice.

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