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Name: Fire and Ice Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 2 Garlic minced; 1/4 c Chili powder; 1 tb Jalapeno peppers; 1/2 ts Salt; 1 md Yellow onion; chopped; Cheddar cheese shredded; Green Onions Sliced; 1 Garlic minced; 1 Green pepper; chopped; 1 md Yellow onion; chopped; 20 oz Pineapple chunks in syrup; 2 lb Lean boneless pork roast; 4 ts Ground cumin; Sour cream; 28 oz Tomatoes, canned; cut up; 6 oz Tomato paste; 4 oz Green chili peppers; canned; 2 tb olive oil

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INGREDIENTS

2 Garlic ; minced
1/4 c Chili powder
to 3 tablespoons
1 tb Jalapeno peppers
1/2 ts Salt
seeded and finely chopped
1 md Yellow onion; chopped
Cheddar cheese ; shredded
Green Onions ; Sliced
1 Garlic ; minced
1 Green pepper; chopped
1 md Yellow onion; chopped
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
4 ts Ground cumin
Sour cream
28 oz Tomatoes, canned; cut up
6 oz Tomato paste
cut into 1inch cubes
4 oz Green chili peppers; canned
drained, diced
2 tb olive oil

Servings

INSTRUCTIONS

Recipe by: Kenny Rogers, Midwest Living, October 1994 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 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).

NOTES

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Fire and Ice Chili

2 Garlic minced
1/4 c Chili powder
 to 3 tablespoons
1 tb Jalapeno peppers
1/2 ts Salt
 seeded and finely chopped
1 md Yellow onion; chopped
 Cheddar cheese shredded
 Green Onions Sliced
1 Garlic minced
1 Green pepper; chopped
1 md Yellow onion; chopped
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
4 ts Ground cumin
 Sour cream
28 oz Tomatoes, canned; cut up
6 oz Tomato paste
 cut into 1inch cubes
4 oz Green chili peppers; canned
 drained, diced
2 tb olive oil

Recipe by: Kenny Rogers, Midwest Living, October 1994       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 1 1/2 hours, stirring occasionally. Add the pineapple chunks.  Cover and simmer for 30 minutes longer.  Let the diners add their own  toppers.  Makes 8 to 10 servings. Penny Halsey (ATBN65B).

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Nutrition

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Serving Size: 1 Serving (515g)
Recipe Makes: 10 Servings

Calories: 239
Calories from Fat: 27 (11%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.8g
Cholesterol 0.5mg		0 %
Sodium 2051.7mg		71 %
Potassium 2713.1mg		71 %
Total Carbohydrate 52g		15 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 39.9g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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