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Edenchef
04-24-2013, 10:40 AM
Sorry, broke the rules. Reposting in a new thread.

Fire N Ice Chili (feeds 16 to 20)

4 pounds cubed Pork - 1/2 to 1 inch cubes shoulder or butt is best
2 to 6 seeded and finely diced Jalapeno Peppers - The Fire -adjust amount for your taste but push a little remember there is Ice.
4 medium onions - chopped
3 green peppers - seeded and chopped
6 cloves of garlic - chopped fine
2 - 28 ounce cans whole tomatoes or equivalent fresh chopped
2 - 6 ounce cans plain tomato paste
2 - 4 ounce cans chopped green chilies
1/2 cup chili powder
1/4 cup ground cumin
2 - 20 ounce cans pineapple chunks - drained or equivalent fresh The ice
1 can beer
oil for frying
salt to taste

In a large Dutch oven on the stove or campfire. Heat the oil.
add onion, green pepper, garlic, jalapenos, cumin, and chili powder
Cook, stirring constantly, until the onion is semi transparent
add pork cubes. cook, stirring constantly until browned evenly
add diced chilies, tomatoes, and tomato paste. rinse out tomato paste cans with some beer and add
cover and simmer for 2 - 3 hours check and stir every 30 - 45 minutes taste and add salt as needed
add beer to thin as necessary

Cool and divide into freezer bags for long term storage. Add pineapple on thawing and simmer for 30 minutes
or add pineapple for last 30 minutes of cooking and serve

Serve with Chopped Green Onion, Tex Mex Shredded Cheese, Sour Cream, and fresh, baked Crusty Buns.

It can also be made with Wild Boar....That's pure heaven!

Enjoy!!

EChef :evil1:

Recoil
04-24-2013, 06:03 PM
Mmmm sounds delicious. I've never had pineapple in my chili before.

JustBen
04-24-2013, 08:34 PM
Mmmm sounds delicious. I've never had pineapple in my chili before.

I know! I'm really curious about the pineapple too!