Kenny Rogers Fire and Ice Chili recipe

Step 1

Drain pineapple, reserving syrup.

Step 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.

Step 3

Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chile peppers, the bell pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.

Step 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.

Step 5

Let diners add their own toppers.