Kenny Rogers Fire And Ice Chili Recipes

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KENNY ROGERS' FIRE AND ICE CHILI



Kenny Rogers' Fire and Ice Chili image

I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.

Provided by Recipe Junkie

Categories     Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (20 ounce) can pineapple chunks in syrup
2 lbs 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 -3 tablespoon seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
sliced green onion, shredded cheddar cheese and dairy sour cream

Steps:

  • 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 and 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, Kenny adds 2 more T of the jalapeno pepper.

Nutrition Facts : Calories 407, Fat 15.5, SaturatedFat 4.6, Cholesterol 97.5, Sodium 431.1, Carbohydrate 32.4, Fiber 5.5, Sugar 17, Protein 37.1

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