Fire and Ice Chili

Course : Chili
Serves: 10
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20 ounces Pineapple chunks in syrup
2 pound Lean boneless pork roast -cut into 1-inch cubes
2 tablespoons Olive oil
1 medium Yellow onion -- chopped
1 clove garlic
28 ounces Tomatoes, canned -- cut up
6 ounces Tomato paste
4 ounces Green chili peppers -- canned drained, diced
1 medium Green pepper -- chopped
1 medium Yellow onion -- chopped
2 cloves garlic
1/4 Cup Chili powder
4 teaspoon Ground cumin
2 tablespoons Jalapeno peppers -seeded and finely chopped
1/2 teaspoon Salt
1 bunch Sliced green onions
1 cup Shredded cheddar cheese
1 cup Sour cream

Preparation / Directions:

Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove. Cook over medium heat until the onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings.

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