Kenny Rogers' Fire and Ice Chili

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READY IN: 2hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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