Kenny Rogers Fire−And−Ice Chili

Kenny Rogers Fire−And−Ice Chili

1 20−ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1−inch cubes2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)1 clove garlic minced
1 28−ounce can tomatoes cut up1 6−ounce can tomato paste
1 4−ounce can diced green chili peppers drained1 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 pepper1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese
1. Drain pineapple, reserving syrup.
2. 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 clovegarlic. Cook over medium heat till onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, greenchili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,
cumin, jalapeno pepper and 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 for30 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 thejalapeno pepper.