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Fire and Ice Chili Recipe

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This recipe for Fire and Ice Chili is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz.) can pineapple chunks in syrup
2 lb. lean boneless pork roast cut in 1 in. pieces
2 tbsp. olive oil
1 med. yellow onion chopped (1/2 c.)
1 clove garlic minced
1 (8 oz.) can tomatoes cut up
1 (6 oz.) can tomato paste
1 (4 oz.) can green chile peppers drained
1 green pepper chopped (3/4 c.)
1 medium yellow onion chopped (1/2 c.)
2 cloves garlic minced
1/4 cup chili powder
4 tsp. ground cumin
3 tbsp. seeded and finely chopped jalapeņo pepper
1/2 tsp. salt
Directions:
Directions:
Drain pineapple, reserving syrup. In Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all meat to the pot. Add the first chopped onion and one clove garlic. Cook over medium heat until onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chiles, green pepper, one onion, 2 cloves garlic, chili powder, cumin, jalapeņo and salt.

Bring to boiling and reduce heat. Cover and simmer for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer 30 more minutes.
Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This recipe has been made famous by Kenny Rogers. It's easy to adjust to your taste by adding or deleting ingredients. It should be hot though, as the pineapple is a sweet balance to the heat and the pork makes an interesting, uncommon chili. I've won contests with this one, but be warned, it's not traditional chili!

 

 

 

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