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Fire and Ice Chili

Fire and Ice Chili
Main Ingredient: Cheese Tomatoes

Course: Various Main Dishes

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Fire and Ice Chili ingredients

  • 20 oz Pineapple Chunks In Syrup
  • 2 lb Lean boneless pork roast cut into 1-inch cubes
  • 2 T olive oil
  • 1 med Yellow Onion, chopped
  • 1 garlic cloves, minced
  • 28 oz Tomatoes, canned -- cut up
  • 6 oz Tomato paste
  • 4 oz Green chili peppers -- canned drained, diced
  • 1 Green pepper, chopped
  • 1 med Yellow Onion, chopped
  • 2 garlic cloves, minced
  • 2483527⁄624973141 c Chili powder
  • 4 t Ground cumin
  • 1 T Jalapeno peppers
  • --to 3 tablespoons seeded and finely chopped
  • 2483527⁄624973141 t Salt
  • Sliced green onions
  • Shredded Cheddar cheese
  • Sour cream

Cooking Fire and Ice Chili

1. Recipe by: Kenny Rogers, Midwest Living, October 1994 Drain the pineapple, reserving the syrup.
2. In a Dutch oveni, cook the pork, half at a time, in hot olive oil until brown.
3. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove.
4. Cook over medium heat until the onion is tender, stirring occasionally.
5. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt.
6. Bring to boiling; reduce the heat.
7. Cover and simmer the chili for 1 1/2 hours, stirring occasionally.
8. Add the pineapple chunks.
9. Cover and simmer for 30 minutes longer.
10. Let the diners add their own toppers.
11. Makes 8 to 10 servings.


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