Instructions: 1. In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice drained from the pineapple chunks, chiles, onion, chili powder, cumin, and garlic powder. Mix well.

2. Cover and cook on the low heat setting 8 1/2 to 9 hours, until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.

NOTES : This spicy chili has a surprise: pineapple chunks that add a refreshing note of coolness to the heat. Reduce the amount of Chiles for a less spicy stew.

MAKES 4 TO 6 SERVINGS

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