Fire and Ice Chili

Kenny Rogers' Fire & Ice Chili

Ingredients

• 1 - 20 oz can pineapple chunks (in syrup)
• 1 - 28 oz can tomatoes
• 1 - 6 oz can tomato paste
• 1 - 4 oz can diced green chilies
• 1/4 cup chili powder
• 4 tsp ground cumin
• 1 TB diced jalapenos
• 3 cloves minced garlic
• 2 TB olive oil
• 2 tsp salt
• 2 medium yellow onions (diced)
• 2 lb boneless pork butt (1" cubes)
• 1 green pepper, seeded & cubed

Directions

1. Drain pineapple & tomatoes. Reserve pineapple.
2. Chop tomatoes. Combine pineapple syrup & tomato juice with all ingredients except pork, 1 clove garlic, 1 onion, & green pepper.
3. Brown pork in olive oil. Add garlic, onion, & green pepper.
4. Cook until onion is soft, then add to other ingredients in large pan.
5. Cover & simmer 3 hours. Add pineapple chunks & simmer another 1/2 hour.
6. Serve with sliced green onions, shredded cheddar cheese, & sour cream.

An excellent REAL (no beans!) Chili recipe. The pineapple chunks take away most of the burn while adding a very unique flavor.

Note: I like to add about 2 TB Liquid Smoke just before serving.

Panhead