Wayne, if you seriously want a fantastic chili recipe, give this one a try. I've been making it for 20+ years, and got it from, of all places, "Cooking With Kenny Rogers." Best I've ever tasted.
Ground rule? For this one, it's "No beans allowed."
Secret ingredient: Pineapple. Enjoy.
Note: I like this served over rice.
Fire-and-Ice Chili
* 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 28-ounce can tomatoes, cut up
* 1 6-ounce can tomato paste
* 1 4-ounce can diced green chili peppers, drained
* 1 green sweet 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 jalapeno pepper
* 1/2 teaspoon salt
* Chili toppers: sliced green onions, dairy sour cream, and shredded cheddar cheese
Directions
1. Drain pineapple, reserving syrup.
2. In a Dutch oven, cook pork, half at a time, in hot olive oil until brown. Return all the meat to the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat until onion is tender, stirring occasionally.
3. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green sweet pepper, 1 onion, chili powder, jalapeno pepper, cumin, the 2 cloves garlic, and the salt.
4. 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.
5. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.
(((((Wayne)))))
