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,
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can diced green chile peppers,
- 1 green pepper chopped (3/4 cup)
- 1 medium yellow onion, chopped (1/2
- 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
- Sliced onions
- Sour cream
- Shredded Cheddar
- Drain pineapple, reserving syrup.
- 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 till onion is tender, stirring occasionally.
- Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile
peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno
pepper and salt.
- 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.
- 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