Fire And Ice Chili Recipe

Fire and ice chili is a pork and vegetable chili. Prepared with whole tomatoes and tomato paste for a tangy taste, the fire and ice chili is spiced with jalapenos and chili powder, with added garlic. Finished with a fruity flavor with pineapples, the fire and ice chili is really savory and peppy.


Health IndexAverageCuisine
CourseMain Ingredient


 Canned pineapple chunks20 Ounce (1 Can)
 Canned whole tomatoes28 Ounce (1 Can)
 Tomato paste6 Ounce (1 Can)
 Canned diced green chili peppers4 Ounce (1 Can)
 Yellow onions2 Medium, chopped
 Green bell pepper To Taste, seeded and chopped
 Garlic3 Clove (15 gm), pressed / minced
 Chili powder1⁄4 Cup (4 tbs)
 Ground cumin4 Teaspoon
 Diced jalapeno peppers1 Tablespoon (Chilies)
 Salt2 Teaspoon
 Olive oil2 Tablespoon
 Lean boneless pork butt2 Pound, cut into 1 inch cubes
 Sliced green onions1⁄4 Cup (4 tbs)
 Shredded cheddar cheese1⁄4 Cup (4 tbs)
 Dairy sour cream1⁄4 Cup (4 tbs)

Nutrition Facts

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 pineapple; reserve juice.
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