Famous Restaurant Recipes

One of our Famous Restaurant Recipes gets requested more then once, its delicious, a bit of fire and spice, and you always come back for seconds. It’s unique name is well known world wide, it has been a Secret Recipe for many years, but now here today at Famous Restaurant Recipes we are able to show you step by step the ingredients and the cooking techniques so you can enjoy the flavours at home in no time. Please check it out our Famous Recipe Kenny Rogers Fire-And-Ice Chili.

Ingredients:

1 20−ounce can pineapple chunks in syrup
2 pounds 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 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt Chili toppers: sliced onions, sour cream, shredded cheddar cheese

Prepare:

1. Drain pineapple, reserving syrup.

2. 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.

3. 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.

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.

5. Let diners add their own toppers. Makes 8 to 10 servings.
Note: To increase the spiciness of the chili, add 2 more tablespoons of the jalapeno pepper.