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Kenny Rogers' Fire and Ice Chili




Source of Recipe


recipegoldmine


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 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green 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 jalapeño pepper
1/2 teaspoon salt

Chili toppers
Sliced onions
Sour cream
Shredded Cheddar cheese


Recipe




Drain pineapple, reserving syrup.

In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeño pepper and 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, Kenny adds 2 more tablespoons of the jalapeño pepper.