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Kenny Rogers' Fire and Ice Chili


Singer Kenny Rogers, who's building a new home near Branson, cooks up a pot of his chili flavored with pineapple chunks to share with family and friends. "It's a favorite of mine," he says, "and, believe me, it's meant to warm a southern boy's heart and soul!"



  • 1 (20 ounce) can pineapple chunks in syrup
  • 2 pounds lean boneless pork roast cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped (1/2 cup)
  • 1 clove garlic minced
  • 1 (8 ounce) can tomatoes, cut up
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) can diced green chile peppers, drained
  • 1 green bell pepper chopped (3/4 cup)
  • 1 medium yellow onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1/4 cup chili powder
  • 4 teaspoons ground cumin
  • 1 to 3 tablespoons seeded and finely chopped jalapeno pepper
  • 1/2 teaspoon salt

Chili Toppers

  • Sliced onions
  • Sour cream
  • Shredded Cheddar cheese


  1. Drain pineapple, reserving syrup.
  2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat until onion is tender, stirring occasionally.
  3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the bell pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
  4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.
  5. Let diners add their own toppers.

Makes 8 to 10 servings.

To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalapeno pepper.

Source: Midwest Living Magazine


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