Copycat Kenny Rogers Fire-And-Ice Chili

[BellyJean]

–Kenny Rogers Fire-And-Ice Chili–

1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons 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 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.

Directions:

1. Drain pineapple, reserving syrup.

2. Cook pork in a skillet or dutch over, in hot olive oil till brown.Then add 1/2 c. chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, remaining onion & garlic, chili powder, cumin, jalapeno pepper and salt.

4. Bring it all to a boil, stirring frequently. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.

Top with whatever you like, scallions, sour cream, shredded cheese, etc
Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.

[mos]

I’ve never been to Kenny Rogers so I don’t know any of the meals.  Adding pineapple is definitely a new twist for me, but I really hate to use a pork loin for chili! LOL!  Since I’ve never had the chili, maybe I’ll use ground pork sausage.  I’ve made chili with pork sausage and Italian sweet sausage — both were awesome.  I do want to try this twist with the pineapple;-D

[Author]

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