astray recipes: Fire & ice chili

Categories: Chili
Yield: 10 Servings

Measure	Ingredient
20 ounces	Pineapple chunks in syrup
2 pounds	Lean boneless pork roast cut into 1-inch cubes
2 tablespoons	Olive oil
1 medium	Yellow onion; chopped
1	Garlic clove; minced
28 ounces	Tomatoes, canned; cut up
6 ounces	Tomato paste
4 ounces	Green chili peppers; canned drained, diced
1	Green pepper; chopped
1 medium	Yellow onion; chopped
2	Garlic cloves; minced
¼ cup	Chili powder
4 teaspoons	Ground cumin
1 tablespoon	Jalapeno peppers to 3 tablespoons seeded and finely chopped
½ teaspoon	Salt
	Sliced green onions
	Shredded cheddar cheese
	Sour cream

Recipe by: Kenny Rogers, Midwest Living, October 1994 Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove.

Cook over medium heat until the onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1½ hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).

fire & ice chili