Recipe Finder:
Check out our most popular categories:
Fire-and-Ice Chili
Cook: 2 hrs
Ingredients
- 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 sweet 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
- 1/2 teaspoon salt
- Chili toppers: sliced green onions
- dairy sour cream
- shredded cheddar cheese
Directions
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat until onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green sweet pepper, 1 onion, chili powder, jalapeno pepper, cumin, the 2 cloves garlic, and the salt.
4. 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.
5. 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.
