Fire And Ice Chili

Recipe Ingredients

1		Dole pineapple chunks in syrup - (28 oz.)
1		Whole tomatoes - with juice (28 oz.)
1		Tomato paste - (6 oz.)
1		Diced green chilies - (4 oz.)
3		Garlic - pressed or minced
2		Size yellow onions - chopped (medium)
1		Green bell pepper - seeded and chopped
1/4 cup	59ml	Chili powder
4 teaspoons	20ml	Ground cumin
1 tablespoon	15ml	Died jalapeno chilies
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Lean boneless pork butt - cut into 1 inch cube
		Condiments: small bowls of sliced green on
		Cheddar cheese - and dairy sour cream

Recipe Instructions

Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice. In large bowl, combine reserved syrup, tomatoes and juice, tomato paste, green chilies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapeno chilies, and salt.

Heat olive oil in Dutch oven until very hot. Brown pork on all sides in batches. (Don't overcrowd pot. Add just enough pork to cover bottom.) With all browned pork in pot, add remaining garlic and onion. Cook until onions is soft. Add tomato mixture to pork mixture.

Cover and simmer 3 hours, stirring occasionally. Add pineapple for the last 30 minutes of cooking. Serve with condiments. *For more fire, add 2 tablespoons jalapeno chilies.

Source:
Houston Chronicle, May 1997

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