*  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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