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
1/2 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.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/