How To make Fire and Ice Chili
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
--cut into 1-inch cubes 2 tb Olive oil
1 md Yellow onion
chopped
1 Garlic clove :
minced
28 oz Tomatoes, canned cut up
6 oz Tomato paste
4 oz Green chili peppers :
canned
drained, diced 1 Green pepper :
chopped
1 md Yellow onion chopped
2 Garlic cloves :
minced
1/4 c Chili powder
4 ts Ground cumin
1 tb Jalapeno peppers
to 3 tablespoons :
seeded and finely chopped 1/2 ts Salt
Sliced green onions Shredded cheddar cheese Sour cream
Recipe by: Kenny Rogers, Midwest Living, October 1994 Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove. Cook over medium heat until the onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).
How To make Fire and Ice Chili's Videos
Sweet & Spicy Pickles Recipe | The Crunchiest Pickles You'll Ever Eat
#pickles #breadandbutter #dillpickles
These are without a doubt the crunchiest pickles I've ever had! This pickle recipe is so easy to make and will last in your fridge for up to 6 months!!! Say goodbye to those store bought pickles when you try RFD's sweet & spicy pickles! Once you've mastered the pickling brine, then you can tweak it however you'd like!
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Ingredients:
- 5 pickling cucumbers, (any cucumbers will work)
- 3 cloves garlic
- 2 cups white vinegar
- 3/4 cups water
- 3/4 cup sugar
- 3tbsp salt
- 1.5tbsp whole black peppercorn
- 1tbsp mustard seed
- 4 Thai chilis
Directions:
Slice cucumbers into desired thickness and set aside. Combine the vinegar, water, salt, sugar, pepper, mustard seed, and chilis into a sauce pan and bring to a rolling boil. Immediately turn off the heat and let the brine cool to room temperature. Tightly pack the cucumber chips into an glass jar. Lightly crush 3 cloves of garlic and place them into the jar. Pour the cooled brine over the cucumbers until they are completely submerged. Close jar and place in fridge for at least 24 hours.
Serve & Enjoy :)
Fire & Ice Cooking Demo part 2 of 2 (Jan 31 2015)
Rockin Road Grill's Eddie Berner Demos Mexican Chili at Mount Holly's Fire & Ice Festival (part 2)
Fire & Ice Pickles
How to Make Fire & Ice Pickles... a Southern Sweet & Spicy Classic!
CHILI (One Pot) Chili - How to make CHILI Recipe
An easy to make family favorite...CHILI...at home. See this simple yet delicious recipe below by clicking on show more...
CHILI RECIPE
In a large heavy pan over medium high heat add...
1 Tablespoon vegetable oil
Heat until hot, add...
2 cups onions, chopped
Saute for 5 minutes, add...
2 lbs. Round Ground Beef
Cook on medium high heat until brown, add...
1 Tablespoon garlic, chopped (optional)
Cook with meat during the last five minutes of browning. Add...
1-15 oz can Fire Roast Tomatoes
1-8 oz can tomato sauce
4 Tablespoons Chili Powder
2 Tablespoons all-purpose flour
1 teaspoon sugar
2 teaspoon salt
1 1/2 cup water, or more if needed
Stir ingredients well together. If mixture is too thick add more water. Bring to a boil, reduce heat to low. Cover chili with lid and simmer for 30 minutes. Stir every 10-15 minutes while simmering.
Remove chili from heat. Cool 15 minutes before serving. If you can't wait dig in immediately!!!
TIPS: Stores well refrigerated in an airtight container for up to two days. Freeze up to three months.
Enjoy!!!
-Deonda
How to Make Award Winning Chili Recipe
Today at the Purple Door I'm making chili!! It's finally getting cooler here in Alabama, so chii, gumbo, Brunswick stew, and the like are on my mind. You'll see from start to finish each process and just how super easy this recipe is to make!
Chili is always a go-to during them cooler months. In this recipe I use ground beef, but often use venison cut into small cubes, ground beef, and pork to really give it that earthy vibe. I add a cornmeal mix in at the end to make it thicker and even more earthy! This is truly an amazing chili!
For my Chili Con Carne Recipe:
For my Fried Cornbread Recipe:
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Dine & Wine Wednesday | Art's Easy Fire House Chili
The best chili recipes are easy, serve up spicy heat and make enough for a few meals so you don’t have to cook every night of the week. That’s why we love Art’s Easy Fire House Chili recipe.
Art Snyder is our warehouse manager at Duplin Winery in North Myrtle Beach, but before that Art was a firefighter for 37 years. When it was Art’s turn to cook at the firehouse, chili was a favorite.
Art’s recipe is spicy, but feel free to adjust the heat to suit your taste. It also gets a splash of Duplin Winery Burgundy. “Burgundy, I think, has a lot more body, more flavor,” Art says. “It adds a lot of flavor.” Alcohol in the wine cooks out, so this recipe is family-friendly.
When making the recipe below, Art advises cutting onions chunky and don’t skimp on the seasonings. This chili is triple-threat with a chili spice blend, chili powder and crushed red pepper. Art also likes a bean trio: kidney, pinto and black beans.
As for beef, go lean. Art likes a 93 percent lean blend, with just 7 percent fat. An 80/20 lean-to-fat ratio would be a bit too much fat, Art says.
You won’t use a whole bottle of Duplin's Burgundy wine in this recipe, which is great because of the wine’s hint of sweetness pairs perfectly with the chili. Serve leftovers over pasta, rice or crumbled cornbread.