Include in Print View:

Fire & Ice Chili

Fire & Ice Chili recipe image
This unique Fire & Ice Chili blends savory, spicy pork with the unexpected sweetness of pineapple. The lean boneless pork roast simmers slowly in a rich tomato base infused with cumin, chili powder, and jalapeños, creating a deep, complex flavor profile. The addition of pineapple chunks towards the end adds a bright, tropical contrast that cuts through the heat. It's a hearty, protein-packed meal perfect for weeknight dinners or casual gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 399.7
Dietary: Gluten-free
Description
This unique Fire & Ice Chili blends savory, spicy pork with the unexpected sweetness of pineapple. The lean boneless pork roast simmers slowly in a rich tomato base infused with cumin, chili powder, and jalapeños, creating a deep, complex flavor profile. The addition of pineapple chunks towards the end adds a bright, tropical contrast that cuts through the heat. It's a hearty, protein-packed meal perfect for weeknight dinners or casual gatherings.
Ingredients
  • 20 ounce Pineapple chunks in syrup
  • 2 pound Lean boneless pork roast
  • 2 tablespoon Olive oil
  • 1 medium Yellow onion; chopped
  • 1 clove Garlic; minced
  • 28 ounce Tomatoes, canned; cut up
  • 6 ounce Tomato paste
  • 4 ounce Green chili peppers; canned --drained, diced
  • 1 medium Green pepper; chopped
  • 1 medium Yellow onion; chopped
  • 2 clove Garlic; minced
  • 1/4 cup Chili powder
  • 4 teaspoon Ground cumin
  • 1 to 3 tablespoon Jalapeno peppers --seeded and finely chopped
  • 1/2 teaspoon Salt
  • Sliced green onions (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Sour cream (for garnish)
Directions
  1. 1
    Drain the pineapple chunks, reserving the syrup in a separate bowl.
  2. 2
    Cut the lean boneless pork roast into 1-inch cubes.
  3. 3
    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. 4
    Brown the pork cubes in batches, ensuring not to overcrowd the pot, until browned on all sides.
  5. 5
    Return all the browned pork to the pot.
  6. 6
    Add the first chopped yellow onion and 1 minced garlic clove to the pot.
  7. 7
    Cook over medium heat, stirring occasionally, until the onion is tender.
  8. 8
    Pour in the reserved pineapple syrup.
  9. 9
    Add the undrained canned tomatoes, tomato paste, drained green chili peppers, chopped green pepper, second chopped yellow onion, remaining 2 minced garlic cloves, chili powder, ground cumin, chopped jalapeños, and salt.
  10. 10
    Stir well to combine all ingredients and bring the mixture to a boil.
  11. 11
    Reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, stirring occasionally.
  12. 12
    Add the drained pineapple chunks to the chili.
  13. 13
    Cover and continue to simmer for an additional 30 minutes.
  14. 14
    Serve hot, allowing diners to add their own toppings like sliced green onions, shredded cheddar cheese, and sour cream.

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.

Keywords: chili, pork, pineapple, spicy, sweet, savory, american, main, dinner, slow-cooked, tomato, jalapeno, cumin, family-friendly, hearty, fusion
Read it online: https://www.chefs-mate.com/recipe/fire-ice-chili/