Fire & ice chili
10 Servings
Ingredients
| Quantity | 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 | ||
Directions
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).