Fire And Ice Chili

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

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).