Fire and Ice Chili
29
29
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.
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?
