Fire & Ice Chili

Directions

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 1½ hours, stirring occasionally.

Add the pineapple chunks.

Cover and simmer for 30 minutes longer.

Let the diners add their own toppers.