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We hope you got insight from reading it, now let’s go back to mike's ghost pepper pork chili recipe. You can have mike's ghost pepper pork chili using 31 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Mike's Ghost Pepper Pork Chili:
- Use ● For The Meat
- Use 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]
- You need 1 1/2 tbsp Ground Cumin
- Prepare ● For The Chili
- Use 2 tbsp Bacon Grease
- Prepare 4 (15 oz) Cans Dark Kidney Beans [drained]
- Take 3 (15 oz) Cans Beef Broth [reserve 1 can for pork boil]
- You need 1 (15 oz) Can Crushed Tomatoes
- Get 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
- You need 2 EX LG Jalapeños Peppers [de-seeded - minced]
- Prepare 1 LG Beefeater Tomato [chopped]
- Use 1/2 Cup Celery [chopped]
- Provide 1 EX LG Viadailla Onion [rough chopped]
- Provide 2 tbsp Fine Minced Garlic
- Prepare 3 tbsp Regular Chili Powder
- You need 2/3 Cup Green Bell Peppers [chopped]
- Use 1 tbsp Italian Seasoning
- Prepare 1 tbsp Worshestershire Sauce
- Prepare 1 tsp Fresh Ground Black Pepper
- Use 1 tsp Red Pepper Flakes
- Get 1 tbsp Smoked Paprika
- Take 2 tbsp Tabasco Sauce
- Prepare ● For The Sides & Options
- Take as needed Fresh Chilled Chopped Onions
- Take as needed Fresh Chilled Cilantro Leaves
- Use as needed Fresh Chilled Chives
- Get as needed Chilled Shreaded Cheese
- Take as needed Chilled Sour Cream
- Prepare as needed Fresh Tortilla Chips
- Use as needed Warmed Corn Bread
- Provide as needed Bottled Tabasco Sauce
Instructions to make Mike's Ghost Pepper Pork Chili:
- 3 pounds frozen pork loin. Boil in water for 3+ hours until your roast can easily be shreaded apart by fork.
- 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.
- 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.
- Shread your pork apart with 2 forks and add your Ground Cumin. Mix well.
- Add seasoned pork to vegetables and broth and simmer 15 minutes longer.
- ● 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!
- 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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