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Fire and Ice Chili

 

29

Yield

8

servings

Prep

25

min

Cook

170

min

Ready

195

min

Trans-fat Free, High Fiber
 

Ingredients

20 ounces pineapple chunks
in syrup
2 pounds pork loin roast
boneless, cut into 1 inch cubes
2 tablespoons olive oil
1 medium yellow onion
chopped
*
1 cloves garlic
peeled and minced
28 ounces tomatoes
canned, cut up
6 ounces tomato paste
4 ounces green chili peppers
canned drained, diced
1 each green bell peppers
green, chopped
1 medium yellow onion
chopped
*
2 each garlic cloves
minced
¼ cup chili powder
*
4 teaspoons cumin
ground
1 tablespoon jalapeño pepper
seeded and finely chopped
½ teaspoon salt
1 x onions
green, sliced
*
1 x cheese
cheddar, shredded
*
1 x sour cream
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 593g (20.9 oz)
Amount per Serving
Calories 71941% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 579mg 24%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 28%
Sugars g
Protein 136g
Vitamin A 45% Vitamin C 125%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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