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    Kenny Rogers' Fire and Ice Chili


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: cajunlady2*********Source: Midwest Living Magazine

    List of Ingredients




    1 (20 oz) can pineapple chunks in syrup
    2 lbs lean boneless pork roast cut into 1-inch cubes
    2 tbs olive oil
    1 medium yellow onion chopped (1/2 cup)
    1 clove garlic minced
    1 (8 oz) can tomatoes, cut up
    1 (6 oz) can tomato paste
    1 (4 oz) can diced green chile peppers, drained
    1 green pepper chopped (3/4 cup)
    1 med yellow onion chopped (1/2 cup)
    2 cloves garlic, minced
    1/4 cup chili powder
    4 tspns ground cumin
    1 to 3 tbs seeded and finely chopped jalapeño pepper
    1/2 tspn 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.

 

 

 

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