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Kenny Rogers' Fire and Ice Chili

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“I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.”
READY IN:
2hrs 15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving syrup.
  2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
  3. Return all the meat to the pot.
  4. Add the first chopped onion and 1 clove garlic.
  5. Cook over medium heat till onion is tender, stirring occasionally.
  6. 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.
  7. Bring to boiling.
  8. Reduce heat.
  9. Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
  10. Add the pineapple chunks.
  11. Cover and simmer for 30 minutes more.
  12. Let diners add their own toppers.
  13. To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.

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