KENNY ROGERS FIRE-AND-ICE CHILI

KENNY ROGERS FIRE-AND-ICE CHILI

1 20-oz. can 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 clove garlic, minced
1 28-oz. tomatoes cut up
1 6-oz. can tomato paste
1 4-oz. can diced green chili peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion, chopped
2 cloves garlic, minced
¼ cup chili powder
4 tsp. ground cumin
1 to 3 Tbsp. seeded and finely chopped jalapeno peppers
½ tsp. 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 until 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, 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 30 minutes more.

Yield: 8-10 servings.