sliced green onion, shredded cheddar cheese and dairy sour cream
NUTRITION INFO
Serving Size: 1 (315) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 407
Calories from Fat 139 g34 %
Total Fat 15.5 g23 %
Saturated Fat 4.6 g22 %
Cholesterol 97.5 mg
32 %
Sodium 431.1 mg
17 %
Total Carbohydrate
32.4 g
10 %
Dietary Fiber 5.5 g22 %
Sugars 17 g68 %
Protein 37.1 g
74 %
Advertisement
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.