Fire And Ice Chili Recipes
KENNY ROGERS' FIRE AND ICE CHILI
I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.
Provided by Recipe Junkie
Categories Pork
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving syrup.
- 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.
- 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.
- Bring to boiling.
- Reduce heat.
- Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
- Add the pineapple chunks.
- Cover and simmer for 30 minutes more.
- Let diners add their own toppers.
- To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.
Nutrition Facts : Calories 407, Fat 15.5, SaturatedFat 4.6, Cholesterol 97.5, Sodium 431.1, Carbohydrate 32.4, Fiber 5.5, Sugar 17, Protein 37.1
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