*  Exported from  MasterCook  *

                           FIRE AND ICE CHILI

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 20       oz           Pineapple chunks in syrup
  2       lb           Lean boneless pork roast
                       --cut into 1-inch cubes
  2       tb           Olive oil
  1       md           Yellow onion -- chopped
  1                    Garlic clove -- minced
 28       oz           Tomatoes, canned -- cut up
  6       oz           Tomato paste
  4       oz           Green chili peppers -- canned
                       --drained, diced
  1                    Green pepper -- chopped
  1       md           Yellow onion -- chopped
  2                    Garlic cloves -- minced
    1/4   c            Chili powder
  4       ts           Ground cumin
  1       tb           Jalapeno peppers
                       --to 3 tablespoons
                       --seeded and finely chopped
    1/2   ts           Salt
                       Sliced green onions
                       Shredded cheddar cheese
                       Sour cream

 Recipe by: Kenny Rogers, Midwest Living, October 1994
      Drain the pineapple, reserving the syrup.  In a Dutch oven, cook the
 pork, half at a time, in hot olive oil until brown. Return all of the meat
 to the pot. Add the first chopped onion and 1 garlic clove. Cook over
 medium heat until the onion is tender, stirring occasionally. Add the
 reserved pineapple syrup, undrained tomatoes, tomato paste, green chili
 peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin,
 jalapenos and salt.  Bring to boiling; reduce the heat. Cover and simmer
 the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks.
 Cover and simmer for 30 minutes longer.  Let the diners add their own
 toppers.  Makes 8 to 10 servings. Penny Halsey (ATBN65B).



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