Spicy Pineapple Pork Chili 1 pound lean boneless pork, trimmed of fat and     cut into 1-inch cubes 1 cup dried small white beans, rinsed, drained     and picked over 1 cup hot water 1 (14 1/2 ounce) can diced tomatoes in purée 1 (6 ounce) can tomato paste 1 (20 ounce) can unsweetened pineapple chunks,     drained, juice reserved 1 (4 ounce) can diced green chiles 1 medium onion, chopped 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 teaspoon garlic powder In a 3 1/2-quart electric crockpot, 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. 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. Makes 4 to 6 servings.