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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!"

Ingredients

Chili

Chili toppers



Instructions

  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 till onion is tender, stirring occasionally.
  3. 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.
  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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