Simple Way to Cook Ultimate 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… It is one of my favourite food recipe, this time i will make it a little bit tasty.

On this show members of the WE cast will try to create weird & gross types of misc products! Today the WE crew tries to create Mike's.

Here is the best “Mike's Ghost Pepper Pork Chili” recipe we have found until now. This will be smell and look delicious.

Ingredients of Mike's Ghost Pepper Pork Chili

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

The ghost pepper, also known as bhut jolokia (which literally means Bhutanese chili in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India.Does the hottest chile pepper in the world have a flavor?Perhaps, but usually it's the blinding nova-level heat that distracts people from noticing it.Its Time To Eat Some Ghost Pepper Pork Scratching Who Will Eat Them All !!

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!.

This pork chili recipe is made with chunks of tender pork shoulder, roasted red New Mexican peppers, fire roasted tomatoes and a mix of chili powders I'm Mike, your chilihead friend who LOVES good food.I love it spicy, and hopefully you do, too.Here you'll find hundreds of spicy recipes of all levels.

Eating a ghost chili pepper (challenge night).My Aunt Emy made the best chili pork I knew.It's an Indo-Chinese/Asian dish that is spicy, tangy and packed with flavor.I recently found that my mom I do have to say though, that the recipe is meant to be spicy, hence the name Chili Pork.But if you'd like to cut the heat a little, use less cayenne powder.