Insider's Recipes Master Edition by Recipe Masters - HTML preview

Kenny Rogers Fire−And−Ice Chili

 1 20−ounce can pineapple chunks in syrup
 2 pounds lean boneless pork roast cut into 1−inch cubes
 2 tablespoons olive oil
 1 medium yellow onion chopped (1/2 cup)
 1 clove garlic minced
 1 28−ounce can tomatoes cut up
 1 6−ounce can tomato paste
 1 4−ounce can diced green chili peppers drained
 1 green pepper chopped 3/4 cup)
 1 medium yellow onion chopped (1/2 cup)
 2 cloves garlic minced
 1/4 cup chili powder
 4 teaspoons ground cumin
 1 to 3 tablespoons seeded and finely chopped jalapeno pepper
 1/2 teaspoon 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.