Fire and Ice Chili

1 - 20 oz. can pineapple chunks (in syrup)
1 - 28 oz. can tomatoes
1 - 6 oz. can tomato paste
1 - 4 oz. can diced green chilies
1/4 cup chili powder
4 tsp. ground cumin
1 Tbs. diced jalapenos
3 cloves minced garlic
2 Tbs. olive oil
2 tsp. salt
2 medium yellow onions (diced)
2 Lb. boneless pork butt (1" cubes)
1 green pepper, seeded & cubed.

Drain pineapple & tomatoes. Reserve pineapple.
Chop tomatoes. Combine pineapple syrup & tomato juice with all ingredients except pork, 1 clove garlic, 1 onion, & green pepper.
Brown pork in olive oil. Add garlic, onion, & green pepper.
Cook until onion is soft, then add to other ingredients in large pan.
Cover & simmer 3 hours. Add pineapple chunks & simmer another 1/2 hour.
Serve with sliced green onions, shredded cheddar cheese, & sour cream.

An excellent REAL (No beans!) Chili recipe. The pineapple chunks take away most of the burn while adding a very unique flavor.

Note; I like to add about 2 Tbs. Liquid Smoke just before serving.
Panhead