Ross Sveback's pineapple chili recipe

- 1 lb. spicy Italian sausage

1 large onion, chopped

1, 20-oz can pineapple chunks

2, 28 oz. cans diced tomatoes

1, 15-oz. can black beans, rinsed and drained

1, 6-oz. can tomato paste

1 1/2 tbsp chili powder

1 tbsp. ground cumin

1 tbsp. minced garlic

Shredded jack cheese, sour cream and hot sauce for garnish

In a large dutch oven, brown sausage and onion until thoroughly cooked - do not drain.  Add pineapple juice - reserve pineapple chunks for later.  Add diced tomatoes, black beans, tomato paste, chili powder, cumin and garlic - bring to boil, reduce to simmer, cover and cook for 30 minutes. Add pineapple chunks, and cook for five minutes to warm.  Serve with shredded cheese, sour cream and hot sauce.

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