I realize chili fans, pizza fans, and those who see pineapple on pizza as a cardinal sin will all cry foul, but this is a chili recipe we came up with for a Boy Scout chili cook-off (don’t worry, no wine) that ended up being the unanimous winner. We followed the dutch oven method and didn’t have measuring cups/spoons available, so the measurements are best guesses: chili is an art, not a science!

Camp Decorah Pizza Chili:

“Sauce”:

1 16oz can Tomato Sauce

1 8oz can Pizza Sauce

½ cup dry Red Wine (optional, and extra credit if it’s Italian)

“Crust”:

1 16oz can Butter Beans

1 16oz can Kidney Beans

Fritos Corn Chips (optional)

“Toppings”:

1/2lb Ground Beef

1/2lb Sausage

2 cloves Garlic, diced

25 slices Pepperoni (half of a 3.5oz package)

8oz (1 cup) Pineapple Tidbits (for sweetness)

1 Onion (red or white) diced

½ Green Pepper, diced

1 16oz can Diced Tomatoes

1t Cumin

½t Basil (or Italian Seasoning)

1t Chili Powder (because it’s still Chili!)

Shredded Italian Cheese Blend

In a skillet, pot, or dutch oven, brown and drain the ground beef, sausage, onion, green pepper, and garlic. Add the rest of the ingredients (except the Beans, Fritos, and Italian Cheese) and simmer for 20 minutes. Add beans and simmer 10 more. Serve topped with a sprinkling of the Italian Cheese blend, and feel free to throw on the optional Fritos for some crunch or kick it up a notch with a few drops of Chipotle Tabasco. Yee-Haw and Mangiamo!