Kenny Rogers' Fire And Ice Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 (20 ounce) can pineapple chunks in syrup
• 2 lbs lean boneless lamb roast, cut into 1 - inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, 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)
• 1 medium yellow onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup chili powder
• 4 teaspoons ground cumin
• 1 -3 tablespoon seeded and finely chopped jalapeno pepper
• 1/2 teaspoon salt
• sliced green onion, shredded cheddar cheese and dairy sour cream

Recipe

• 1 drain pineapple, reserving syrup.
• 2 in a dutch oven, cook lamb, 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.