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Post by marilyn777 on Feb 1, 2010 19:13:43 GMT -5
--Kenny Rogers Fire-And-Ice Chili--
1/20 oz can pineapple chunks in syrup 2# lean boneless pork roast cut into 1" cubes 2 T. olive oil 1 medium yellow onion chopped (1/2 cup) 1 clove garlic minced 1/28 oz can 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 med yellow onion chopped (1/2 cup) 2 cloves garlic minced 1/4 cup chili powder 4 t. ground cumin 1 to 3 T. seeded and finely chopped jalapeno pepper 1/2 t. salt Chili toppers: sliced onions, sour cream, shredded cheddar cheese 1. Drain pineapple, reserving syrup. 2. In a Dutch oven, cook pork, half at a time, in hot olive oil till 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. 3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt. 4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more. 5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
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