Kenny Rogers' Fire and Ice Chili
I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.
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INGREDIENTS
Nutrition- 1(20 ounce) can pineapple chunks in syrup
- 2
- 2tablespoons olive oil
- 1
- 1
- 1
- 1(6 ounce) can tomato paste
- 1
- 1
- 1
- 2
- 1⁄4cup chili powder
- 4teaspoons ground cumin
- 1 -3tablespoon seeded and finely chopped jalapeno pepper
- 1⁄2teaspoon salt
chili toppers
-
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DIRECTIONS
- 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 chili 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 and 1/2 hours, stirring occasionally.
- Add the pineapple chunks.
- Cover and simmer for 30 minutes more.
- Let diners add their own toppers.
- To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.
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