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Pineapple? In chili? Just trust me on this one.
Season chicken breasts with salt and pepper. Heat a skillet over medium high heat and add the oil. Once the oil is hot add the chicken and brown it in the olive oil just until both sides have some color but are not cooked through.
Place chicken in crockpot and top with onion, bell pepper, garlic, tomatoes, beans, BBQ sauce, and 3/4 cup of the reserved pineapple juice. Stir chili powder, cumin, and ginger into the chili and set crockpot to cook on low for 6- 8 hours, or high for 3-4.
Remove chicken from chili and shred it into bite-sized pieces. Return the shredded chicken into the chili and stir in pineapple chunks. Season with salt and pepper to taste. Heat until the pineapple is heated through.
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!