Recipe: Perfect Mike's Ghost Pepper Pork Chili

Mike's Ghost Pepper Pork Chili.

Mike's Ghost Pepper Pork Chili You can cook Mike's Ghost Pepper Pork Chili using 31 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mike's Ghost Pepper Pork Chili

  1. It’s of ● For The Meat.
  2. It’s 3 Pounds of Frozen Pork Loin Roast [boiled in water + 1 can beef stock].
  3. It’s 1 1/2 tbsp of Ground Cumin.
  4. Prepare of ● For The Chili.
  5. You need 2 tbsp of Bacon Grease.
  6. It’s 4 (15 oz) of Cans Dark Kidney Beans [drained].
  7. Prepare 3 (15 oz) of Cans Beef Broth [reserve 1 can for pork boil].
  8. Prepare 1 (15 oz) of Can Crushed Tomatoes.
  9. Prepare 3 of LG Bhut Or Naga Jolokia Ghost Chiles [fine minced – seeds left in].
  10. It’s 2 of EX LG Jalapeños Peppers [de-seeded – minced].
  11. Prepare 1 of LG Beefeater Tomato [chopped].
  12. It’s 1/2 Cup of Celery [chopped].
  13. You need 1 of EX LG Viadailla Onion [rough chopped].
  14. You need 2 tbsp of Fine Minced Garlic.
  15. Prepare 3 tbsp of Regular Chili Powder.
  16. It’s 2/3 Cup of Green Bell Peppers [chopped].
  17. Prepare 1 tbsp of Italian Seasoning.
  18. Prepare 1 tbsp of Worshestershire Sauce.
  19. You need 1 tsp of Fresh Ground Black Pepper.
  20. It’s 1 tsp of Red Pepper Flakes.
  21. Prepare 1 tbsp of Smoked Paprika.
  22. It’s 2 tbsp of Tabasco Sauce.
  23. It’s of ● For The Sides & Options.
  24. You need as needed of Fresh Chilled Chopped Onions.
  25. It’s as needed of Fresh Chilled Cilantro Leaves.
  26. Prepare as needed of Fresh Chilled Chives.
  27. It’s as needed of Chilled Shreaded Cheese.
  28. Prepare as needed of Chilled Sour Cream.
  29. Prepare as needed of Fresh Tortilla Chips.
  30. You need as needed of Warmed Corn Bread.
  31. Prepare as needed of Bottled Tabasco Sauce.

Mike's Ghost Pepper Pork Chili instructions

  1. 3 pounds frozen pork loin. Boil in water for 3+ hours until your roast can easily be shreaded apart by fork..
  2. Boil frozen roast in a slight amount of water and 1 can beef broth for about 3 hours. Flip occasionally. You'll want your fluids to eventually boil completely down. Boil 1.5 hours if using an unfrozen roast..
  3. Chop all of your hard vegetables [except for sides and options] and sweat them in 2 tbsp bacon grease for 5 minutes. Then, while waiting on your pork to finishing boiling, combine all vegetables with beef stock, spices, beans and simmer until soft. About 30 minutes..
  4. Shread your pork apart with 2 forks and add your Ground Cumin. Mix well..
  5. Add seasoned pork to vegetables and broth and simmer 15 minutes longer..
  6. ● Side Note: At last minute, one of my students decided she wanted a thickener. Instead of corn starch, she decided to add a 15 oz can of canned [pre-fabed brand named] Chili. It ended up being a pretty good and a darned tasty little idea!.
  7. Serve Chili piping hot with a large dollop of fresh sour cream, shreaded sharp cheese, chilled fresh chives, cilantro and chopped white onions. Also, a side of Tabasco Sauce. Enjoy!.

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