Kenny Rogers' Fire And Ice Chili Recipe

Name: Kenny Rogers' Fire And Ice Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can pineapple chunks in syrup; 2 lbs 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 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 -3 tablespoon seeded and finely chopped jalapeno pepper; 1/2 teaspoon salt; chili toppers; sliced green onion, shredded cheddar cheese and dairy sour cream

Servings: persons

1 (20 ounce) can pineapple chunks in syrup
2 lbs 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 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 -3 tablespoon seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
chili toppers
sliced green onion, shredded cheddar cheese and dairy sour cream

1
Drain pineapple, reserving syrup.
2
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
3
Return all the meat to the pot.
4
Add the first chopped onion and 1 clove garlic.
5
Cook over medium heat till onion is tender, stirring occasionally.
6
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
7
Bring to boiling.
8
Reduce heat.
9
Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
10
Add the pineapple chunks.
11
Cover and simmer for 30 minutes more.
12
Let diners add their own toppers.
13
To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (20 ounce) can pineapple chunks in syrup, 2 lbs lean boneless pork roast, cut into 1 - inch cubes, 2 tablespoons olive oil, 1 medium yellow onion, chopped (1/2 cup), and more.

Yes, Kenny Rogers' Fire And Ice Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kenny Rogers' Fire And Ice Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions