Fire-and-Ice Chili | Midwest Living

Fire-and-Ice Chili

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Fire-and-Ice Chili

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  • Makes: 8 to 10 servings
  • Prep 35 mins
  • Cook 2 hrs

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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 -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.

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