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Receta Fire And Ice Chili
by Global Cookbook

Fire And Ice Chili
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  Raciónes: 10

Ingredientes

  • 20 ounce Pineapple chunks in syrup
  • 2 lb Lean boneless pork roast cut into 1-inch cubes
  • 2 Tbsp. Extra virgin olive oil
  • 1 med Yellow onion, minced
  • 1 x Garlic clove, chopped
  • 28 ounce Tomatoes, canned, cut up
  • 6 ounce Tomato paste
  • 4 ounce Green chili peppers, canned liquid removed, diced
  • 1 x Green pepper, minced
  • 1 med Yellow onion, minced
  • 2 x Garlic cloves, chopped
  • 1/4 c. Chili pwdr
  • 4 tsp Grnd cumin
  • 1 Tbsp. Jalapeno peppers to 3 Tbsp. seeded and finely minced
  • 1/2 tsp Salt Sliced green onions Shredded cheddar cheese Lowfat sour cream

Direcciones

  1. Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in warm extra virgin olive oil till brown. Return all of the meat to the pot. Add in the first minced onion and 1 garlic clove. Cook over medium heat till the onion is tender, stirring occasionally. Add in the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili pwdr, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1 1/2 hrs, stirring occasionally. Add in the pineapple chunks.
  2. Cover and simmer for 30 min longer. Let the diners add in their own toppers.
  3. Makes 8 to 10 servings. Penny Halsey (ATBN65B).