Mauna Loa Luau Chili

Fall seems to be the season for chili cook-offs.  I entered this one twice, making it initially sort of on the fly, and it ended up placing both times.

Let me preface this by reminding everyone that Mauna Loa is a volcano, so yes, it's hot.  (Even though Mauna Loa hasn't erupted for quite some time, I am told it is still active.)

Putting this recipe together, the theme was exotic ingredients.  While pineapple isn't exactly the most exotic thing you can throw in a recipe, it's not very common in chili, so I built it from there.

I've never been to an actual Luau, but I imagine the things that might be served there would include pork, something spicy, and there would be lots of fire and grilling.

Here's what you'll need -

To be grilled:
1 lb of pork chops, boneless is best
1 can pineapple in heavy syrup
1/4 medium red onion diced
2 cloves garlic
1 or 2 small habeneros (depending on how deathly hot you want it and the strength of your habeneros)

For the chili:
1 can black beans
1 can pinto beans
flake red pepper
1/4 c soy sauce
1 Tbsp corn starch
dash black pepper
dash garlic powder
1 1/2 Tbsp dark brown sugar
1 c water

It seems like a long list, but it's easier than it looks.

Start by straining the pineapple, saving the syrup in a saucepan.  Throw them on on the grill with the garlic and onion in a grill basket or sheet of foil.  If you're using a gas grill, get some smoke pellets for flavor.

 Get them nice and toasty before you start grilling anything else.  The pineapple is very moist, so it takes the longest to start to brown.

While the fruits and veggies are grilling, go back to your saucepan.  Mix the syrup with the soy sauce, corn starch, black pepper, garlic powder, brown sugar, and red pepper.  Bring it to a boil as you whisk until it thickens, then add the water.

Back on the grill, throw on the pork chops and the habenero(s).  You want some black on the peppers and the pork to be cooked thoroughly.

 You don't have to grill the habeneros on the pork, it just looks really good that way.

 After grilling, dice up the pork, and the peppers.  I like to really mince the pepper so they blend well with the rest of the chili.  Add the diced meat, peppers, beans, and your pineapple/onion blend to the saucepan.  Let that simmer for about five minutes so everything is nice and hot (temperatue and seasoning).

Dish it up and serve.  And remember it tastes like a volcano.