Fire and Ice Chili - Just Dutch Oven Recipes

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Fire and Ice Chili

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

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.