Kenny Rogers Fire-And-Ice Chili

1 20-ounce can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
2 medium yellow onions chopped (1/2 cup)
1 clove garlic minced
1 28-ounce can tomatoes cut up
1 6-ounce can tomato paste
1 4-ounce can diced green chili peppers drained
1 green pepper chopped (3/4 cup)
2 cloves garlic minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
Chili toppers: sliced onions, sour cream, shredded cheddar cheese.

Directions:

1. Drain pineapple, reserving syrup.

2. In a Dutch oven, cook pork, half at a time, in hot olive oil till brown. Return all the meat to
the pot. Add the first chopped onion and 1 clove garlic. Cook over medium heat till onion is tender,
stirring occasionally.

3. 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.

4. Bring to boiling. Reduce heat. Cover and simmer the chili for 1 1/2 hours, stirring
occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes more.

5. Let diners add their own toppers. Makes 8 to 10 servings. Note: To increase the spiciness of
the chili, add 2 more tablespoons of the jalapeno pepper.

Source: http://www.easybreezyrecipes.com/kenny-rogers-roasters-restaurant-recipes.html