Kenny Rogers' Fire And Ice Chili - cooking recipe

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

Preparation

Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot.
Add the first chopped onion and 1 clove garlic.
Cook over medium heat till onion is tender, stirring occasionally.
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.
Bring to boiling.
Reduce heat.
Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
Add the pineapple chunks.
Cover and simmer for 30 minutes more.
Let diners add their own toppers.
To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.