FIRE AND ICE CHILI

FIRE AND ICE CHILI image

Yield 8 servings

Number Of Ingredients 14

1 28 oz can pineapple chunks in syrup
1 28 oz can whole tomatoes with juice
1 6 oz can tomato paste
1 4 oz can diced green chilis
3 cloves minced garlic
2 med-size chopped yellow onions
1 chopped green pepper
1/4 cup chili powder
4 tsp. ground cumin
1 tablespoon diced jalepeno chilis
2 tsp salt
2 tablespoons olive oil
2 lb. lean boneless pork butt, cut into 1 inch cubes
garnish - grated cheese, sliced green onions and/or sour cream

Steps:

Drain pineapple, reserving syrup. Drain & chop tomatoes, reserving juice. In large bowl, combine reserved syrup, tomatoes & juice, tomato paste, green chilis, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapenos and salt. Heat olive oil in dutch oven until very hot. Brown pork on all sides. Add remaining garlic & onion. Add tomato mixture. Cover and simmer 3 hours, stirring occasionally. Add pineapple for last 30 minutes of cooking. Serve with grated cheese, sour cream and/or sliced green onions.