When it comes to chili recipes, you don't normally find pineapple in the ingredient list, but the fruit adds a hint of sweetness in contrast to the beef and spices.
Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add meat, onion, celery, and garlic. Cook and stir until meat is brown and onion is tender.
Carefully stir in the water, pineapple, chili beans with gravy, tomatoes, tomato sauce, brown sugar, chili powder, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. If desired, serve with sour cream. Makes 5 or 6 servings.