Fire and Ice Chili
| Yield: | 10 Servings |
| Categories: | Chili |
| 20 | oz | Pineapple chunks in syrup |
| 2 | lb | Lean boneless pork roast |
| DIVIDER | --cut into 1-inch cubes | |
| 2 | tb | Olive oil |
| 1 | md | Yellow onion; chopped |
| 1 | Garlic clove; minced | |
| 28 | oz | Tomatoes, canned; cut up |
| 6 | oz | Tomato paste |
| 4 | oz | Green chili peppers; canned |
| DIVIDER | --drained, diced | |
| 1 | Green pepper; chopped | |
| 1 | md | Yellow onion; chopped |
| 2 | Garlic cloves; minced | |
| 1/4 | c | Chili powder |
| 4 | ts | Ground cumin |
| 1 | tb | Jalapeno peppers |
| DIVIDER | --to 3 tablespoons | |
| DIVIDER | --seeded and finely chopped | |
| 1/2 | ts | Salt |
| Sliced green onions | ||
| Shredded cheddar cheese | ||
| Sour cream |
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