|
| Home
-> [Chili, Herbs & Spices] -> [Fire and ice chili Recipe] |
| |
| |
Fire and ice chili
|
| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices |
| Yield: |
10 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 20
| oz | Pineapple chunks in syrup | | 2
| lbs | Lean boneless pork roast | | | --cut into 1-inch cubes | | 2
| tbsp | Olive oil | | 1
| med | Yellow onion, chopped | | 1
| | Garlic clove, minced | | 28
| oz | Tomatoes, canned, cut up | | 6
| oz | Tomato paste | | 4
| oz | Green chili peppers, canned | | | --drained, diced | | 1
| | Green pepper, chopped | | 1
| med | 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 |
|
Procedures:
| 1 | Recipe by: kenny rogers, midwest living, october 1994 drain the pineapple, reserving the syrup. | | 2 | In a dutch oven, cook the pork, half at a time, in hot olive oil until brown. | | 3 | Return all of the meat to the pot. | | 4 | Add the first chopped onion and 1 garlic clove. | | 5 | Cook over medium heat until the onion is tender, stirring occasionally. | | 6 | Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. | | 7 | Bring to boiling; reduce the heat. | | 8 | Cover and simmer the chili for 1 ?hours, stirring occasionally. | | 9 | Add the pineapple chunks. | | 10 | Cover and simmer for 30 minutes longer. | | 11 | Let the diners add their own toppers. | | 12 | Makes 8 to 10 servings. | | 13 | Penny halsey (atbn65b). |
|
|
|
| |
| |
| |
|
|
|
|
|
|