Kenny Rogers Fire−And−Ice Chili

I entered this into a chili cookoff with about 10 other chili’s.  This one is very different from what you expect, but everyone LOVED it.  It was a tie for first place between this recipe, and my friend, Alex’, recipe (hmmm, guess I should request his too)  I’m making this for dinner tonight and decided to throw in a can of beans as well.

1 20−ounce can pineapple chunks in syrup
2 lbs lean boneless pork roast cut into 1−inch cubes
2 Tbs 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 tsp ground cumin
1 to 3 Tbs seeded and finely chopped jalapeno pepper
1/2 tsp 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.

3. Return all the meat to the pot. Add the first chopped onion and 1 clove

4. garlic. Cook over medium heat till onion is tender, stirring occasionally.

5. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green

6. chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,

7. cumin, jalapeno pepper and salt.

8. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2

9. hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for

10. minutes more.

11. Let diners add their own toppers.

Servings: 8

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