Ingredients

• 8 medium baking potatoes
• 2 tablespoons oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 14 oz (400g) can diced tomatoes, undrained
• 1 14 oz (400g) can tomato sauce
• 1 14 oz (400g) can black beans, drained
• 1 cup water
• 1 1/2 cups whole kernal corn
• 2 tablespoons worchestershire sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon liquid smoke
• 3 teaspoons chili powder
• 2 1/2 teaspoons salt, or more to taste
• 1 teapoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• Toppings:
• sour cream
• avacado
• shredded cheese
• chopped onions
• cilantro
• sqeeze of lime

Instructions

1. Pre-heat oven to 375 degrees F (190 C) Use a fork or sharp knife to pierce potatoes in multiple places. Wrap tightly in foil and bake for 30 - 50 minutes until soft to sqeeze.
2. While potatoes are baking, brown ground beef in a medium skillet over medium-high heat until no pink remains. Drain and pour onto separate plate, set aside.
3. Add oil, onions, and garlic to pan and return to medium- heat and saute until softened. Add diced tomatoes and cook for 1 minute; remove from heat. Add all ingredients including cooked beef to a large pot over low heat. Simmer for 45 minutes - 1 hour until thickened.
4. To assemble, cut potatoes legthwise and place on large serving plates. Spoon chili on top and add desired toppings. Serve immediately.

Notes

Ingredients

Sauce:
• 1 1/2 cups water
• 1 can (20 oz. or 570g) pineapple chunks with juice
• 1/2 plus 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1/4 cup cornstarch
• 1/2 cup vinegar
• 2 tablespoons prepared barbeque sauce (I used homemade)
• 1 red bell pepper, chopped into small chunks
• 1 large carrot, grated
• Coconut Rice:
• 2 cups brown rice
• 4 cups water
• 1 teaspoon salt
• 2 inch peice of ginger
• 2 cups full fat coconut milk
Meatballs:
• 1 pound or 500 grams ground beef, turkey, or chicken
• 1/2 cup pineapple juice (reserved from sauce)
• 1 cup dry breadcrumbs
• 1 large egg
• 1 small onion, minced
• 1/2 teaspoon pepper
• 1 teaspoon salt

Instructions

1. First chop and prepare all vegetables and gather ingredients for sauce. In large saucepan melt butter and cook carrots and peppers until soft. Drain pineapples from juice and set aside, saving juice. Reserve one half cup of juice for meatballs and add remaining juice and all other ingredients for sauce to saucepan with peppers and carrots. Bring to a boil over medium heat and stir until thickened. Remove from heat and set aside.
2. Pour 4 cups of water into medium pot, cover, and bring to a boil. Reduce heat to low and add rice and ginger then cover for about 10 minutes. Stir in coconut milk and salt and cover again. Cook until all the liquid is absorbed and rice is al dente adding more water if necessary.
3. Preheat oven to 375 degrees F (190 C). Line a baking sheet with foil and combine egg, salt, pepper, onion, reserved pineapple juice and breadcrumbs in medium bowl and stir to combine. Add ground beef and mix well. Roll large chunks (about 3 tablespoons) of mixture into balls and place on foil lined pan. You should have about 38- 40 meatballs. Bake for about 30 minutes until done all the way through.