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.
Ingredients
1 can (20 ounces) Pineapple Chunks
1 can (28 ounces) whole tomatoes
1 can (6 ounces) tomato paste
1 can (4 ounces) diced green chiles
2 medium yellow onions, chopped
1 Green Bell Pepper, seeded and chopped
3 cloves garlic, pressed or minced
1/4 cup chili powder
4 teaspoons ground cumin
1 tablespoon diced jalapeno chiles
2 teaspoons salt
2 tablespoons olive oil
2 pounds lean boneless pork butt, cut into 1-inch cubes
Condiments: small bowls of sliced green onions, shredded Cheddar cheese and dairy sour cream
Directions
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
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
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