Maui Chili

The original pineapple & ginger chicken chili — by Mickey Steinborn

🏆 2nd Place, Beverly Hills Farmers' Market Chili Cook-Off, 1999

Ingredients (26)

• 6½ lb boneless, skinless chicken breasts — 1" chunks
• 2 × 12 oz amber beer
• 8–12 oz water (keep it thick)
• 5–6 large bell peppers, mixed colors, large pieces
• 3–4 whole heads garlic, chopped & crushed
• 3–4 tbsp fresh shredded ginger root
• 4–6 sweet Maui onions, chopped large
• 1 whole ripe pineapple, large chunks
• 3–4 large carrots, peeled, chunks
• 6–8 green jalapeños, chopped, seeds & all
• ¾ cup fresh lovage (or 6–8 dark green celery stalks)
• 1 cup chopped fresh basil leaves
• 2 cups fresh chopped oregano
• ½ cup fresh chopped thyme
• 2 cups chili powder blend (no preservatives)
• 6 tsp pure cayenne pepper powder
• 6–8 tbsp fresh ground cumin
• ¼ cup light soy sauce
• 3 tbsp sea salt
• 2 × 15 oz cans tomato sauce
• 1 × 14½ oz can whole peeled tomatoes
• 1 × 28 oz can stewed, chopped tomatoes
• 3 × 6 oz cans tomato paste
• 1 cup buckwheat honey
• 6–10 whole bay laurel leaves
• 2 cups whole grain yellow corn meal
• 1 cup extra virgin olive oil

Method

1. Heat the olive oil in a twenty-quart pot first.
2. Add celery/lovage and vegetables early: bell peppers, garlic, onions, carrots, jalapeños, and the bay leaves.
3. Add all tomato ingredients, then the beer and water. Don't over-add water — keep it thick.
4. Add the chicken after most vegetables and herbs are in; it will shred as it cooks. (Pre-cook separately in olive oil with some herbs if you prefer chunks.)
5. Add ginger, pineapple, honey, soy and the fresh herbs. Season gradually with chili powder, cumin, cayenne and salt — a spoonful at a time, tasting frequently.
6. Thicken with corn meal a tablespoon at a time. Stir continuously to avoid bottom sticking. Total cook time about 2½ hours.