We LOVE a good chili, and in the winter months it is in our crock pot regularly. We've made 5 already this season (and there's 3 bags in my freezer for rugby season!).
My new favorite is Pineapple Chicken Chili, adapted from Adventures in my Freezer.
1 lb boneless, skinless chicken breast (about 2)
1/2 cup barbeque sauce
1 tsp onion powder (or half an onion, chopped)
2 cloves garlic, minced
1 can tomato paste (6 oz) *****
1 1/2 tbsp chili powder
1/2 tsp chipotle powder, optional
1 1/2 tsp cumin
1/2 tsp ground ginger
1/2 can pineapple chunks (used whole can, a big can)
1 can black beans or kidney beans, or half of each (15 oz total) (drained and rinsed) (used one can of each)
1/2 jar salsa (1 1/2 cups) (used a whole jar, one of the midsized ones)
1. Chop raw chicken into bite-sized pieces. Put into crockpot.
2. Add spices, beans, pineapple juice, and salsa. Reserve pineapple.
3. Cook 8-10 hours on low or 4-5 hours on high. Add pineapple and cook until warm (about 15 min on high).
4. Serve with buns or cornbread. (We did oyster crackers. And no cheese which is super weird for me but the pineapple meant we didn't need it!)
**** The first time we made this, we didn't have any tomato paste, and we loved it so much we made a batch a week later...with tomato paste. We ended up adding a WHOLE bunch more BBQ sauce. It was just so...tomatoey. OK with the extra BBQ sauce but we wouldn't have made it again if it was like that the first time. I will make this again though, sans tomato paste!
My fav. thing about the recipe (besides the BBQ/Pineapple combo) - the chicken goes in raw!