Sweet and Spicy Pineapple Habanero Beef and Black Bean Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp oil
• 2 lb (900 g) ground beef (85–90% lean)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1–2 habanero peppers, seeded and minced (to taste)
• 2 tbsp chili powder, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, salt and pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups (480 ml) low-sodium beef broth
• 2 cups diced pineapple (fresh or canned, drained)
• 2 tbsp light brown sugar
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• Optional toppings: sour cream, shredded cheese, extra cilantro, lime wedges, extra pineapple

Do This

• 1. Prep all produce; seed and mince habanero carefully (wear gloves if possible).
• 2. Brown ground beef in a large pot over medium-high heat until well browned and cooked through; drain excess fat if needed.
• 3. Add onion, bell pepper, garlic, and habanero; cook until softened.
• 4. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and tomato paste; cook 1–2 minutes to bloom flavors.
• 5. Add crushed and diced tomatoes, beef broth, brown sugar, and any reserved pineapple juice. Bring to a boil, then simmer on low for about 20 minutes.
• 6. Stir in black beans and diced pineapple; simmer 10–15 minutes more. Finish with lime juice and cilantro, adjust seasoning, and serve with toppings.

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Why You’ll Love This Recipe

• Sweet-hot balance: juicy pineapple and rich tomatoes tame the kick of habanero for a beautifully rounded heat.
• Hearty and satisfying: ground beef and black beans make this a complete, stick-to-your-ribs meal in one bowl.
• Tropical twist on a classic: familiar chili comfort with bright, sunny flavors that feel a little special.
• Easy to customize: dial the heat up or down, swap proteins, or make it ahead for stress-free meals.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, habanero peppers, fresh pineapple (or canned pineapple), limes, fresh cilantro (plus optional: jalapeño, extra pineapple and limes for serving)
• Dairy: Sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese (for serving, optional)
• Pantry: Ground beef, canned black beans, crushed tomatoes, fire-roasted diced tomatoes, low-sodium beef broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, light brown sugar, cooking oil

Full Ingredients

For the Pineapple-Habanero Beef Chili

• 2 tbsp neutral oil (canola, vegetable, or avocado oil)
• 2 lb (900 g) ground beef, 85–90% lean
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 cup)
• 4 cloves garlic, minced
• 1–2 habanero peppers, seeds and white ribs removed, finely minced (start with 1 for medium heat)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional, for a citrusy note)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with juices
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 2 cups (480 ml) low-sodium beef broth
• 2 cups (about 320 g) diced pineapple, fresh or canned in juice, drained
  • If using canned, reserve 1/4 cup (60 ml) of the juice for the pot.
• 2 tbsp light brown sugar, packed
• 2 tbsp fresh lime juice (about 1 large lime)
• 1/4 cup chopped fresh cilantro leaves and tender stems

For Serving (Optional but Recommended)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Extra chopped fresh cilantro
• Lime wedges
• Extra diced pineapple
• Sliced fresh jalapeño or additional minced habanero (for those who love heat)
• Tortilla chips, warm rice, or warm cornbread on the side

Step-by-Step Instructions

Step 1: Prep the Aromatics and Pineapple

Dice the onion and red bell pepper into small, even pieces so they cook quickly and evenly. Mince the garlic.

For the habanero, wear disposable gloves if you have them. Slice off the stem, cut the pepper in half, and carefully remove the seeds and white ribs (this is where most of the heat lives). Finely mince the flesh. Start with one pepper if you are unsure about the heat level; you can always add more later.

Dice the pineapple into small bite-size cubes if using fresh. If using canned pineapple, drain it well and reserve 1/4 cup (60 ml) of the juice to add to the chili later. Chop the cilantro and cut the lime so everything is ready to go.

Step 2: Brown the Beef

Place a large, heavy pot or Dutch oven (at least 5–6 quarts) over medium-high heat. Add the oil and let it heat for about 1 minute, until it shimmers.

Add the ground beef, breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, stirring occasionally, until the meat is well browned and cooked through. Aim for small crumbles; this gives the chili a great texture.

If there is a lot of fat in the pot, spoon off and discard most of it, leaving about 1–2 tablespoons behind for flavor. The beef should reach an internal temperature of at least 160°F (71°C) for food safety.

Step 3: Soften the Vegetables and Habanero

Add the diced onion and red bell pepper to the browned beef. Cook over medium heat for 5–6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Add the minced garlic and minced habanero. Stir and cook for 1–2 minutes more, just until fragrant. Keep the heat at medium so the garlic does not burn; it should smell aromatic but not browned.

Step 4: Bloom the Spices and Tomato Paste

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), salt, and black pepper. Toss well so the beef and vegetables are thoroughly coated in the spices.

Add the tomato paste and cook, stirring constantly, for 1–2 minutes. You want the tomato paste to darken slightly in color and stick a bit to the bottom of the pot; this “blooms” the spices and deepens the flavor. If the bottom starts to scorch, lower the heat slightly.

Step 5: Build the Chili Base and Simmer

Pour in the crushed tomatoes, fire-roasted diced tomatoes (with their juices), beef broth, reserved pineapple juice (if using canned pineapple), and brown sugar. Stir, scraping up any browned bits from the bottom of the pot.

Increase the heat to medium-high and bring the mixture just to a boil. Once it boils, reduce the heat to low so the chili is at a gentle simmer (the liquid should be moving with small, lazy bubbles, around 180–190°F / 82–88°C).

Partially cover the pot with a lid and simmer for about 20 minutes, stirring occasionally. This step allows the flavors to meld and the sauce to thicken slightly.

Step 6: Add Black Beans and Pineapple

After the chili base has simmered, stir in the drained and rinsed black beans and the diced pineapple. Mix well so the beans and pineapple are evenly distributed.

Keep the chili at a gentle simmer over low heat for another 10–15 minutes. The beans should be heated through, and the pineapple should be hot but still juicy and distinct, not falling apart.

If the chili looks too thick for your liking, stir in a splash of extra broth or water. If it is thinner than you like, leave the lid off and simmer a little longer, stirring occasionally, until it reaches your preferred consistency.

Step 7: Finish with Lime and Cilantro, Then Serve

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning: add more salt for overall flavor, lime juice for brightness, or a pinch more brown sugar if the habanero heat feels a bit sharp.

Ladle the chili into bowls. Garnish each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, extra cilantro, and a few pieces of fresh pineapple or sliced jalapeño if you like. Serve hot with lime wedges on the side and tortilla chips, rice, or cornbread.

Pro Tips

• Control the heat: Start with 1 habanero and taste toward the end of cooking. If you want more heat, stir in a little more minced habanero or a pinch of cayenne and simmer for a few minutes.
• Glove up for habaneros: The oils are very strong. Wear gloves when handling, and avoid touching your face. Wash your cutting board and knife thoroughly afterward.
• Brown the beef well: Let the beef sit undisturbed for a minute or two at a time so it can brown instead of steaming. Those browned bits add a lot of flavor to the chili.
• Pineapple timing: Adding pineapple toward the end keeps its texture and bright flavor. If you add it too early, it can break down and disappear into the sauce.
• Adjust sweetness last: The sweetness from pineapple and tomatoes grows as the chili simmers. Wait until the end before adding extra sugar so you do not oversweeten.

Variations

• Milder chili: Swap the habanero for 1–2 jalapeños or use only half a habanero and remove all seeds and ribs. You still get flavor without intense heat.
• Lighter turkey version: Use lean ground turkey or chicken instead of beef. Add 1 extra tablespoon of oil when browning to prevent sticking, and taste for seasoning since poultry is milder.
• Vegetarian twist: Omit the beef and use an extra can of black beans plus a can of kidney beans or chickpeas. Use vegetable broth instead of beef broth.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until steaming hot, or microwave in short intervals, stirring between each.

This chili freezes very well. Portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove. You may need to add a splash of water or broth if it has thickened in the fridge or freezer.

For make-ahead prep, you can brown the beef, cook the aromatics, and simmer the base (through Step 5) a day in advance. Chill, then reheat and add the beans and pineapple on the day you plan to serve, finishing with lime and cilantro just before eating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 570 calories; 35 g protein; 45 g carbohydrates; 24 g fat; 11 g dietary fiber; 17 g sugars; 950 mg sodium. Actual values will vary based on specific ingredients and toppings used.