You can find many crazy chili recipes on-line, and this is one of them!

20 oz. spicy Italian bulk sausage
1 onion, chopped
1 20-oz. can pineapple tidbits in juice (divided)
2 28-ounce cans seasoned diced tomatoes
1 15-ounce can black beans, rinsed and drained
1 6-oz. can tomato paste
1½ T. chili powder
4 tsp. ground cumin
2 cloves garlic, minced

In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble. Once sausage is cooked through, drain and transfer to slow cooker. Drain pineapple, reserving both the juice and the fruit separately. Add juice to slow cooker. Cover and store fruit in the fridge (to add toward the end of cooking). Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic. Stir to combine. Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking. Top with shredded cheese, sour cream or hot sauce, as desired.