Fire and ice 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 \N Garlic clove; minced
28 ounces Tomatoes, canned; cut up
6 ounces Tomato paste
4 ounces Green chili peppers; canned drained, diced
1 \N Green pepper; chopped
1 medium Yellow onion; chopped
2 \N 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
\N \N Sliced green onions
\N \N Shredded cheddar cheese
\N \N 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).

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