Fire & Ice Chili
Yield
8 servingsPrep
25 minCook
170 minReady
195 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple chunks
in syrup |
|
| 907.2 | g |
pork loin roast
boneless, cut into 1 inch cubes |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
yellow onion
chopped |
*
|
| 1 | cloves |
garlic
peeled and minced |
|
| 809.2 | ml/g |
tomatoes
canned, cut up |
|
| 173.4 | ml/g |
tomato paste
|
|
| 115.6 | ml/g |
green chili peppers
canned drained, diced |
|
| 1 | each |
green bell peppers
green, chopped |
|
| 1 | medium |
yellow onion
chopped |
*
|
| 2 | each |
garlic cloves
minced |
|
| 59 | ml |
chili powder
|
*
|
| 2E+1 | ml |
cumin
ground |
|
| 15 | ml |
jalapeño pepper
seeded and finely chopped |
|
| 2.5 | ml |
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.
