PORK ‘N PINEAPPLE CHILI
2 pounds (920 g) lean pork cut into 1-inch (2.5 cm) cubes 3 cloves garlic, minced 2 medium onions, peeled and chopped #2 blade 1 28 ounce (800 g) can chopped tomatoes, or 3 pounds plum tomatoes peeled and seeded 1 6 ounce (170 g) can tomato paste 1 4 ounce (120 g) can diced green chilies 1 green pepper, chopped ¼ cup chili powder 4 teaspoons ground cumin 1 tablespoon jalapeno chilies, seeded and diced 1 cup (240 ml) water 1 fresh cut pineapple cut into 1-inch cubes 1 can northern white beans (optional)
Preheat 6-quart (6 L) over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the pork in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until browned on all sides, about 10 minutes, stir occasionally. Remove to paper towel to drain.
Drain excess grease from Stockpot; add onions and garlic, sauté until tender.
Add remaining ingredients, reduce the heat to low, cover with the vent closed, and simmer 2 ½ hours.