Name: Fire and Ice Chili
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 1, 20 ounce can ,pineapple chunks in juice; 2, lbs ,boneless pork roast cut into chunks; 2, TBS ,olive oil; 2, med ,yellow onion, chopped (1/2 cup); 2, clove ,garlic, minced; 1, 28 ounce can ,tomatoes, chopped; 1, 6 ounce can ,tomato paste; 1, 4 ounce can ,diced green chilis, drained; 1, large ,green pepper, chopped (384 cup); 1, med ,yellow onion, chopped (1/2 cup); 2, cloved ,garlic, minced; 1/4, cup ,chili powder; 4, tsp ,ground cumin; 1, ,jalapeno pepper, seeded and finely chopped (up to three); 1/2, tsp ,salt; , ,chopped green onions; , ,grated cheese; , ,sour cream

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Category:	Breakfast & Brunch Pastries & Baked Goods
Seasons	October

Ingredients

For 8 Serving(s)

Fire & Ice Chili

1 20 ounce can pineapple chunks in juice
2 lbs boneless pork roast cut into chunks
2 TBS olive oil
2 med yellow onion, chopped (1/2 cup)
2 clove garlic, minced
1 28 ounce can tomatoes, chopped
1 6 ounce can tomato paste
1 4 ounce can diced green chilis, drained
1 large green pepper, chopped (384 cup)
1 med yellow onion, chopped (1/2 cup)
2 cloved garlic, minced
1/4 cup chili powder
4 tsp ground cumin
1 jalapeno pepper, seeded and finely chopped (up to three)
1/2 tsp salt

Toppings

chopped green onions
grated cheese
sour cream

Fire and Ice Chili Directions

Drain pineapple, reserving the juice.
In a Dutch oven, heat the oliv oile till hot
Add the the pork, cooking half at a time until brown
Return all the meat bak to the pot,
Add the first chopped onion, and the garlic, cooking until onion is tender
Add the reserved pineaplle juice, undrained tomatoes, tomato paste, green chili peppers, green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalepeno pepper, and salt.
Bring to a boil.
Reduce heat to low
Cover and simmer for 1.5 hours, stirring occationally
Add pineapple chunks.
Cover and simmer 30 minutes more