===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-08-94 (23:37)             Number: 386
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Hot & Cold Chili               Conf: (37) Home Cooki
---------------------------------------------------------------------------

                       HOT AND COLD CHILI

20 oz. can pineapple chunks       28 oz. can whole tomatoes
   in syrup                       28 oz. can whole tomatoes
6 oz. can tomato paste               with juice
4 oz. diced green chilies          3 cloves minced garlic
2 yellow onions, chopped           1 bell pepper, seed/chop
1/4 c. chili powder                4 t. ground cumin
2 T. diced jalapeno chilies        2 t. salt
2 T. olive oil                     2 lb. lean boneless pork
Sliced green onions                  butt, cut into 1" cubes
Sour cream                         shredded cheddar cheese

Drain the pineapple, saving syrup.  Drain and chop tomatoes,
saving juice.  In a large bowl, combine saved syrup, tomatoes and
juice, tomato paste, green chilies, 2 cloves garlic, 1 onion,
bell pepper, chili powder, cumin, jalapeno chilies and salt.
Heat olive oil in a large deep pot until very hot.  Brown the
pork cubes on all sides in batches just to cover the bottom of
the pot.  Continue until all pork is browned.  Add all the pork
back to the pot and add the remaining garlic and onion.  Cook
until the onion is clear of color.  Add the tomato mixture to the
pork mixture.

Cover and simmer 3 hours, stirring occasionally.  Add the
pineapple for the last 30 minutes.  Serve with small side bowls
of green onions, shredded cheddar and sour cream.  Serves 8.

THE KOUNTRY KITCHEN BBS - ST MARYS, GEORGIA - 912-673-6564 - ****RECIPE FILES***
   IN THE COUNTRY - ON THE GEORGIA/FLORIDA BORDER - ONLINE 24 HOURS A DAY
       RECIPE SWAP THEME - ONLINE CDROM MISC. FILES - KOUNTRY COOK - SYSOP