Recipe - Fire And Ice Chili

20 ounce Pineapple chunks in syrup
2 pound Lean boneless pork roast
cut into 1inch cubes
2 tablespoon Olive oil
1 md Yellow onion; chopped
1 Garlic clove; minced
28 ounce Tomatoes, canned; cut up
6 ounce Tomato paste
4 ounce Green chili peppers; canned
drained, minced
1 Green pepper; chopped
1 md Yellow onion; chopped
2 Garlic cloves; minced
One fourth cup Chili powder
4 teaspoon Ground cumin
1 tablespoon Jalapeno peppers
to 3 tablespoons
seeded and finely chopped
One half teaspoon Salt
Sliced green onions
Shredded cheddar cheese
Sour cream

Recipe by: Kenny Rogers, Midwest Living, October 1994
Drain the pineapple, reserving the syrup. In a Dutch oven, cook the
pork, half at a time, in hot olive oil until brown. Return all of the meat
to the pot. Add the first chopped onion and 1 garlic clove. Cook over
medium heat until the onion is tender, stirring occasionally. Add the
reserved pineapple syrup, undrained tomatoes, tomato paste, green chili
peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin,
jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer
the chili for 1 One half hours, stirring occasionally. Add the pineapple chunks.
Cover and simmer for 30 minutes longer. Let the diners add their own
toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini