Chop the onion, garlic, peppers and put aside for later

If you are using fresh pineapples, peel and core it, then dice them into small pieces (around the same size as the beans). If you are using canned pineapples, drain the water out of the can and roughly chop it into smaller pieces. Add the pineapple into the slow cooker.

If you are using canned beans, pour out the liquid from the can and rinse the beans out. Add the beans into the slow cooker.

Add the tomatoes into slow cooker and set it on low.

In a frying pan or cast iron skillet, add some oil and set it on medium-high heat

When the oil is hot, add in the onions and peppers and cook until brown (approximately 5 minutes)

Add in the garlic, cumin, cocoa powder, tomato paste and gochujang paste and toast it for approximately 3 minutes. It should look thick and goopy

Add in the meat and mix well with the onions and paste. Break up the meat into tiny bits and cook until it has browned. (approximately 5-8 minutes)

Once the meat is done cooking, add it into the slow cooker and mix everything together until it is combined.

The smoked chipotle is very spicy, so start off by mixing 2 tablespoons of the sauce into the chili first and do a taste test. Keep doing this until it is the right amount of spiciness for you. If you want a bit more flavor and heat, finely chop the chiptole and add that into the chili 1 tablespoon at a time and do a taste test to ensure it is not too spicy for you.

Set the slow cooker to cook for 3 hours.

After 3 hours has passed, the chili is done! Add the maple syrup and fish sauce in to flavor it and do a taste test to ensure it is the right amount of sweet and salty to your liking! :)

Prep the garnishes and enjoy on its own or with a side of nacho chips!