Kenny Rogers Fire-And-Ice Chili
1 20-ounce can pineapple chunks in syrup 2 pounds 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 to 3 tablespoons seeded and finely chopped
jalapeno pepper
2/2 teaspoon salt Chili toppers: sliced onions, sour cream, shredded cheddar cheese
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 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes
more. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
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