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Fire And Ice Chili Recipe
|Canned pineapple chunks||20 Ounce (1 Can)|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Canned diced green chili peppers||4 Ounce (1 Can)|
|Yellow onions||2 Medium, chopped|
|Green bell pepper||To Taste, seeded and chopped|
|Garlic||3 Clove (15 gm), pressed / minced|
|Chili powder||1⁄4 Cup (4 tbs)|
|Ground cumin||4 Teaspoon|
|Diced jalapeno peppers||1 Tablespoon (Chilies)|
|Olive oil||2 Tablespoon|
|Lean boneless pork butt||2 Pound, cut into 1 inch cubes|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3444 Calories from Fat 1726
% Daily Value*
Total Fat 193 g297.2%
Saturated Fat 63.2 g316.1%
Trans Fat 0 g
Cholesterol 604.6 mg
Sodium 6833.3 mg284.7%
Total Carbohydrates 236 g78.8%
Dietary Fiber 55.2 g220.9%
Sugars 89.2 g
Protein 220 g439.1%
Vitamin A 578% Vitamin C 374.5%
Calcium 101.1% Iron 214.2%
*Based on a 2000 Calorie diet
Drain and chop tomatoes; reserve juice.
In large bowl, combine reserved juices, tomatoes, tomato paste, green Chiles, 1 onion, green pepper, 2 cloves garlic, chili powder, cumin, jalapeno chiles and salt.
In Dutch oven, heat oil until very hot.
Brown 1/4 of the pork in oil.
Remove from pot.
Repeat with remaining pork.
Return browned pork to pot; add remaining 1 onion and 1 clove garlic.
Cook until onion is soft.
Add tomato mixture to pork mixture.
Cover and simmer 2 1/2 hours, stirring occasionally.
Stir in pineapple; cover and simmer 30 minutes longer