Fire & Ice Chili Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
20 ounce: Pineapple chunks in syrup,
2 lbs: Lean boneless pork roast -cut into 1-inch cubes,
2 tbsp: Olive oil,
1 medium: Yellow onion, chopped
1: Garlic clove, minced
28 ounce: Tomatoes, canned, cut up
6 ounce: Tomato paste,
4 ounce: Green chili peppers, canned -drained, diced
1: Green pepper, chopped
1 medium: Yellow onion, chopped
2: Garlic cloves, minced
1/4 cup: Chili powder,
4 tsp: Ground cumin,
1 tbsp: Jalapeno peppers -to 3 tablespoons -seeded and finely chopped,
1/2 tsp: Salt,
Sliced green onions,
Shredded cheddar cheese,
Sour cream,
Directions:
Recipe by: Kenny Rogers, Midwest Living, October 1994
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. Penny Halsey (ATBN65B).
Source from luhu.jp
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. Penny Halsey (ATBN65B).
Source from luhu.jp
Tags
Chili