>From the Recipe Trove website... ~~~~~
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 1. Drain pineapple, reserving syrup. 2. 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. 3. 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. 4. 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. 5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~ Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/ Owner of http://groups.yahoo.com/group/ThePlaceToSwap/ My MySpace.com page - http://www.myspace.com/rhondag2u ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
