Kenny Rogers' Fire and Ice Chili |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage. Ingredients:
1 (20 ounce) can pineapple chunks in syrup |
2 lbs 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 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 -3 tablespoon seeded and finely chopped jalapeno pepper |
1/2 teaspoon salt |
sliced green onion, shredded cheddar cheese and dairy sour cream |
Directions:
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
3. Return all the meat to the pot.
4. Add the first chopped onion and 1 clove garlic.
5. Cook over medium heat till onion is tender, stirring occasionally.
6. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
7. Bring to boiling.
8. Reduce heat.
9. Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
10. Add the pineapple chunks.
11. Cover and simmer for 30 minutes more.
12. Let diners add their own toppers.
13. To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.
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