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It’s no secret we like love to work out.

When you’re on a journey to lose over a combined 200+ pounds (yes we said 200+) you come to appreciate the strength and endurance gained while leaving some serious sweat on the gym floor.

We run. We lift heavy shit. We get our hearts pumping and our muscles working in ways we both never thought imaginable. While living apart we each had our own trainers that we both love and respected. When I (Tara) came to Halifax, I felt I was infringing on Meegan’s already established relationship with Chris. It was silly but those of us that have had long term (and significant weight loss) relationships with one particular trainer understand that feeling of “butting in”.

Fast forward to today and I’ve gotten over that “I’m totally stepping in where I don’t belong” feeling and get my ass handed to me (and trust me it happens quite often) along side with Meegan multiple times of the week. One of the things I really appreciate about Chris is he’s become our “taste tester” for most of the recipes here on TheHDD.

We make it.

He eats it.

When something is really really (really) good, he’s sure to let us know.

(that means make it again asap)

This is one of those recipes.

The original recipe for the Paleo Spicy Pineapple Chili was found over at Civilized Caveman and as usual we changed things up according to our preferences. This chili is freaking amazing and you can be sure we’ll be making it over and over again (not just to make Chris happy but for our tummy’s too!)


Paleo Spicy Pineapple Chili


  • 8 – 10 bacon strips, cut into thin pieces
  • 2 Medium Onions (peeled and diced)
  • 5 Sweet Peppers (seeded and chopped)
  • Garlic (how much is up to you – we used 6 cloves)
  • 2 lbs Ground Beef
  • 1/4 C Chili Powder (less for more mild, more for a super kick)
  • 2 Tsp Ground Cumin
  • 1 – 2 Tsp Red Pepper Flakes (see chili powder)
  • 1/2 Fresh Pineaple (peeled and diced)
  • 1 lb Fresh Tomatos
  • 1 13oz Tomato Paste

Now if you need to cut out some time you can always buy canned pineapple and a nice tomato sauce but we work hard to keep our “can opening” to a minimum.

The nice thing about this recipe is everything is cooked in a stock pot. Cut it up, cook it up, simmer and BAM!

  • Cut your bacon into thin strips and place in a large Stock Pot over medium heat and brown until cooked to your preference.
  • Add onions, pepper and garlic. Stir often and cook until onions become translucent.

  • Add ground beef, chili powder, red pepper flakes and cumin. Mix together and cook until ground beef is cooked thoroughly.

  • Add remaining ingredients (pineapple, tomatoes, tomato paste) and bring to a boil. Once boiling reduce heat and simmer for about 30 minutes.


This will make about 6 servings (1 1/2 cups each serving). We usually put quinoa or mashed sweet potato on the bottom of our bowl.

This chili has a lot of heat to it so if you like to have things a little more on the mild side adjust accordingly. On the flip side if you like a lot of heat try spices as listed but then next time adjust to your preference…

~ Now that’s good eatin’ folks!