Steps to Cook Super Quick Mike's Ghost Pepper Pork Chili

Mike's Ghost Pepper Pork Chili Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Mike's Ghost Pepper Pork Chili” recipe we have found so far. This is gonna smell and look delicious.

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. It’s of ● For The Chili.
5. Make ready 2 tbsp of Bacon Grease.
6. Prepare 4 (15 oz) of Cans Dark Kidney Beans [drained].
7. Take 3 (15 oz) of Cans Beef Broth [reserve 1 can for pork boil].
8. Take 1 (15 oz) of Can Crushed Tomatoes.
9. It’s 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. You need 1 of LG Beefeater Tomato [chopped].
12. Make ready 1/2 Cup of Celery [chopped].
13. You need 1 of EX LG Viadailla Onion [rough chopped].
14. Take 2 tbsp of Fine Minced Garlic.
15. Take 3 tbsp of Regular Chili Powder.
16. You need 2/3 Cup of Green Bell Peppers [chopped].
17. You need 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. You need 1 tbsp of Smoked Paprika.
22. Take 2 tbsp of Tabasco Sauce.
23. Make ready 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. Make ready as needed of Fresh Chilled Chives.
27. You need as needed of Chilled Shreaded Cheese.
28. You need as needed of Chilled Sour Cream.
29. Make ready as needed of Fresh Tortilla Chips.
30. Take as needed of Warmed Corn Bread.
31. It’s 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!.