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
| Pineapple chunks | 1 Can (10oz) | |
| Whole tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Green chiles | 1 Can (10oz), diced | |
| Yellow onions | 2 Medium, chopped | |
| 1 Green Bell Pepper, seeded and chopped | ||
| Garlic | 3 Clove (5gm), pressed | |
| Chili powder | 1/4 Cup (16 tbs) | |
| Ground cumin | 4 Teaspoon | |
| 1 tablespoon diced jalapeno chiles | ||
| Salt | 2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| 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
Chef
