Fire And Ice Chili

This unique Fire and Ice Chili balances the heat of jalapenos and cumin with the sweet tang of pineapple. Lean boneless pork roast becomes incredibly tender as it simmers in a rich tomato base, absorbing deep savory flavors. The addition of pineapple chunks and syrup adds a bright, fruity contrast that cuts through the richness, creating a complex and satisfying dish. Perfect for casual weeknight dinners, potlucks, or family gatherings, this chili offers a comforting yet adventurous twist on traditional recipes. Serve it hot with fresh toppings for a customizable meal that delights the whole table.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 399.7

Dietary: Gluten-free

Description

This unique Fire and Ice Chili balances the heat of jalapenos and cumin with the sweet tang of pineapple. Lean boneless pork roast becomes incredibly tender as it simmers in a rich tomato base, absorbing deep savory flavors. The addition of pineapple chunks and syrup adds a bright, fruity contrast that cuts through the richness, creating a complex and satisfying dish. Perfect for casual weeknight dinners, potlucks, or family gatherings, this chili offers a comforting yet adventurous twist on traditional recipes. Serve it hot with fresh toppings for a customizable meal that delights the whole table.

Ingredients

20 ounce Pineapple chunks in syrup 1 md Yellow onion; chopped
2 pound Lean boneless pork roast 2 Garlic cloves; minced

Directions

1
Drain the pineapple, reserving the syrup.
2
Cut the lean boneless pork roast into 1-inch cubes.
3
In a Dutch oven, heat olive oil over medium-high heat.
4
Cook the pork cubes in batches until browned on all sides.
5
Return all of the browned meat to the pot.
6
Add the chopped yellow onion and 1 minced garlic clove to the pot.
7
Cook over medium heat until the onion is tender, stirring occasionally.
8
Add the reserved pineapple syrup, undrained canned tomatoes, tomato paste, canned green chili peppers, chopped green pepper, chopped jalapenos, chili powder, ground cumin, remaining minced garlic, and salt.
9
Stir well to combine all ingredients and bring the mixture to a boil.
10
Reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, stirring occasionally.
11
Add the drained pineapple chunks to the chili.
12
Cover and simmer for an additional 30 minutes.
13
Serve hot, allowing diners to add their own toppings such as shredded cheddar cheese, sour cream, and sliced green onions.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 399.7kcal

% Daily Value *
Total Fat 16.1g25%
Saturated Fat 5.7g29%
Cholesterol 90.8mg31%
Sodium 72.9mg4%
Total Carbohydrate 32.5g11%
Dietary Fiber 3.5g15%
Sugars 25.0g
Protein 31.9g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier kick, increase the amount of jalapenos or add diced serrano peppers.

If you prefer a thicker chili, simmer uncovered for the last 15 minutes to reduce excess liquid.

This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can substitute lean ground beef or turkey for the pork roast if desired, adjusting cooking time as needed for ground meat.

Ensure the pork is cooked thoroughly until no longer pink in the center for food safety.

Keywords: chili, pork, pineapple, spicy, sweet, cumin, tomato, jalapeno, dinner, simmered, comfort food, family meal, american cuisine, slow cook, hearty, protein, garlic, onion, cheddar, sour cream

Read it online: https://www.chefs-mate.com/recipe/fire-and-ice-chili/