Kenny Rogers' Fire and Ice ChiliSource: Midwest Living Magazine 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 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 jalape?o pepper 1/2 teaspoon salt Chili toppers Sliced onions Sour cream 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 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, jalape?o 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. NOTE: To increase the spiciness of the chili, Kenny adds 2 more tablespoons of the jalape?o pepper. |