🫙 From the Spice Rack
Kenny Rogers Fire−And−Ice Chili
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 c...
maineasy
Ingredients8 items
Ingredients
- 1. drain pineapple, reserving syrup.
- 2. in a dutch oven, cook pork, half at a time, in hot olive o
- 3. add the reserved pineapple syrup, undrained tomatoes, toma
- 4. bring to boiling. reduce heat. cover and simmer the chili
- 30minutes more.
- 5. let diners add their own toppers. makes 8 to 10 servings.
- 2poundlean boneless pork roast cut into 1−inch cubes
- 2tablespoonolive oil
Directions
- 1
Drain pineapple, reserving syrup
- 2
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown
- 3
Return all the meat to the pot
- 4
Add the first chopped onion and 1 clove garlic
- 5
Cook over medium heat till onion is tender, stirring occasionally
- 6
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili p
- 7
Bring to boiling
- 8
Reduce heat