KENNY ROGERS THE GAMBLERS FIRE & ICE CHILI ENJOY DAN:

KENNY ROGERS THE GAMBLERS FIRE & ICE CHILI by CHEF DAN:

(Good for when all the dealings done)  (1951 Cowboy Cook Book from Mr. Lindgrad)

Serves 8-10

INGREDIENTS:

1 28-ounce can pineapple chunks in syrup

1 28-ounce can whole tomatoes with juice

1 6-ounce can tomato paste

1 4-ounce can diced green chilies

3 garlic cloves, pressed or minced, divided

1 green bell pepper, seeded and chopped

1/4-cup chili powder

4 teaspoons ground cumin

1 tablespoon diced jalapeno chilies

1 teaspoon salt

2 tablespoon olive oil

2 pounds lean boneless pork butt, cut into 1-inch cubes

Sliced green onions

Shredded light Cheddar cheese

Light sour cream

DIRECTIONS:

1.   Drain pineapple, reserving syrup.

2.   Drain and chop tomatoes, reserving juice.

3.   In a large bowl, combine reserved pineapple syrup, tomatoes and juice, tomato paste, green chilies, 2 garlic cloves, 1/2-the onions, bell pepper, chili powder, cumin, jalapeno chilies and salt.

4.   Heat oil in Dutch oven until very hot.

5.   Brown pork on all sides in batches.

6.   (don’t crowd the pot, add just enough pork to cover the bottom)

7.   With all browned pork in the pot, add remaining onion and garlic.

8.   Cook until onion are soft.

9.   Add tomato mixture to pork mixture.

10.                 Cover and simmer for 3 hours, stirring occasionally.

11.                Add pineapple for the last 30 minutes of cooking.

12.                For more fire, add 2 tablespoons jalapeno chilies.

13.                Serve with onion, cheese, and sour cream.

ENJOY DAN:                                SING SONGS & PLANT SEEDS!!