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
Shredded Cheddar cheese
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 until onion is tender, stirring occasionally.
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.
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.