Kenny Rogers
Fire and Ice Chili

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

Yield: 8 to 10 servings.

Ingredients

Chili

• 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

Instructions

1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil until 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.

Notes

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

Attribution

Midwest Living magazine