Fire-and-Ice Chili
Source of Recipe
Midwest Living
List of Ingredients
1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped (1/2 cup)
1 clove garlic, minced
1 28-ounce can tomatoes, cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers, drained
1 green sweet pepper, chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced green onions, dairy sour cream, and shredded cheddar cheese
Recipe
Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat until onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green sweet pepper, 1 onion, chili powder, jalapeno pepper, cumin, the 2 cloves garlic, and the salt.
Bring to boiling. Reduce heat. Cover and simmer the chili for 1-1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
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