| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Chili |
10 |
Servings |
INGREDIENTS
| 20 |
oz |
Pineapple chunks in syrup |
| 2 |
lb |
Lean boneless pork roast cut into 1-inch cubes |
| 2 |
tb |
Olive oil |
| 1 |
md |
Yellow onion; chopped |
| 1 |
|
Garlic clove; minced |
| 28 |
oz |
Tomatoes, canned; cut up |
| 6 |
oz |
Tomato paste |
| 4 |
oz |
Green chili peppers; canned drained, diced |
| 1 |
|
Green pepper; chopped |
| 1 |
md |
Yellow onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Chili powder |
| 4 |
ts |
Ground cumin |
| 1 |
tb |
Jalapeno peppers to 3 tablespoons seeded and finely chopped |
| 1/2 |
ts |
Salt |
|
|
Sliced green onions |
|
|
Shredded cheddar cheese |
|
|
Sour cream |
INSTRUCTIONS
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 1/2 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
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