Daniel Watkins (Kenny Rogers)

Texas Chili
1 (20 ounce) can of pineapple chunks in syrup
1 (28 ounce) can of whole tomatoes in juice
1 (6 ounce) can of tomato paste
1 (4 ounce ) can of diced green chiles
3 cloves of garlic, pressed or minced
2 medium sized yellow onions chopped.

1 green bell pepper seeded and chopped
1/4 cup of chili powder
4 teaspoons of ground cumin
1 tablespoon of diced jalapinio chiles
2 teaspoons salt
2 tablespoons of olive oil
2 lbs. lean boneless pork butt cut into 1 inch cubes
Condiments: small bowls of sliced green onions, shredded cheddar cheese and dairy sour cream
Drain pineapple and reserve syrup.Drain and chop tomatoes reserving juice.In large bowl combine reserved syrup, tomatoes and juice, tomato paste, green chiles, 2 cloves of garlic, 1 onion, bell pepper, chili poweder, cumin, jalapino chiles and salt.

Heat olive oil in dutch oven until very hot. Brown pork on all sides in batches. ( don't overcrowd pot. Add just enough pork to cover the bottom) With all browned pork in pot, add remaining garlic and onion. Cook until onion is soft. Add tomato mixture to pork mixture.

Cover and simmer 3 hours stirring ocassionally. Add pineapple for the last 3o minutes of cooking.
Serve with condiments. Serves 8-10

Recipe by Kenny Rogers, all rights reserved.