Shelly's Recipe

FIRE AND ICE CHILI (Kenny Rogers)

Category: Chili

1 (20 oz) can pineapple chunks in syrup
2 lbs lean boneless pork roast cut into 1-inch cubes
2 tbsp 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 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 tsp ground cumin
1 to 3 tbsp seeded and finely chopped jalapeno pepper
1/2 tsp salt

Chili toppers:
Sliced onions
Sour cream
Shredded Cheddar cheese

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, jalapeno 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. Serves 8-10

NOTE: To increase the spiciness of the chili, adds 2 more tbsp of the jalapeno pepper.