Fire and Ice Chili

Fire and Ice Chili


(2 votes) 4 2

To me this is a very elegant dish, first given to me from Dole, many years ago in Atlanta. I like as many veggies as meat, so I only use one and a half pounds of tenderloin and I cut my green pepper and second onion in large chunks to match the meat I cut into one inch chunks, since I use pork tenderloin.

Shared by ,
Westside, Rolling Hills, Jacksonville, FL

Time needed

25 min preparation + 3 1/2 hour cooking

Serving Size / Yield

10 servings


  • 1 20-oz. can Dole pineapple chunks
  • 1 28-oz. can whole tomatoes
  • 1 6-oz. can tomato paste
  • 1 4-oz. can diced green chilies
  • 3 cloves garlic, finely chopped
  • 2 med. yellow onions, chopped
  • 1 green bell pepper, seeded, chopped
  • 1/4 C. chili powder
  • 4 tsp. ground cumin
  • 1 Tbs. finely chopped jalapeno chilies*
  • 2 tsp. salt
  • 2 Tbs. olive oil
  • 2 lb. lean boneless pork butt, cut into 1/2-inch cubes
  • sliced green onions, shredded Cheddar cheese and sour cream (optional)

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Drain pineapple, reserve syrup. Drain and chop tomatoes, reserve juice. Combine reserved syrup, tomatoes and juice in a large bowl with tomato paste, green chilies, 2 cloves garlic, 1 onion, bell pepper, chili powder, cumin, jalapenos and salt. Heat oil in Dutch oven or large saucepan. Brown meat on all sides in batches. (Don't overcrowd the pot. Add just enough meat to cover bottom.) Return all meat to pot; add remaining garlic and onion. Cook until onion is soft. Add tomato mixture to meat. cover and simmer 3 hours, stirring ocassionally. Add pineapple during last 30 minutes of cooking. Serve with green onions, cheese and sour cream if desired.

* For more fire, add 2 Tbs. diced jalapenos.

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