Logo

Logo

Search This Blog

Fire and Ice Chili


FIRE and ICE CHILI
Kenny Rogers Roasters Copycat Recipe

Makes 8 to 10 servings

1 (20 oz.) 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 oz.) can tomatoes cut up
1 (6 oz.) can tomato paste
1 (4 oz.) 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.

Drain pineapple, reserving syrup. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender, stirring occasionally.

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt. Bring to boiling. 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.

Let diners add their own toppers. To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.

No comments:

Post a Comment