Kenny Rogers' Fire and Ice Chili
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
8-10
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
-
chili toppers
- sliced green onion, shredded cheddar cheese and dairy sour cream
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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RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio