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  Recipe Home » Soups » Fire & Ice Chili
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  Fire & Ice Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 332
Ingredients:
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast -cut into 1-inch cubes
2 tbsp Olive oil
1 medium Yellow onion, chopped
1 Garlic clove, minced
28 oz Tomatoes, canned, cut up
6 oz Tomato paste
4 oz Green chili peppers, canned -drained, diced
1 Green pepper, chopped
1 medium Yellow onion, chopped
2 Garlic cloves, minced
1/4 cup Chili powder
4 tsp Ground cumin
1 tbsp Jalapeno peppers -to 3 tablespoons -seeded and finely chopped
1/2 tsp Salt
Sliced green onions
Shredded cheddar cheese
Sour cream
Instructions:
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 1 1/2 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).
Rate this recipe:  
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