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Ingredients

Chili toppers:

Directions

  • Drain pineapple, reserving syrup.

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  • 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.

  • 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.

  • 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.

Tips

To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.

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