Mike's Ghost Pepper Pork Chili

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Mike's Ghost Pepper Pork Chili. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Ghost Pepper Pork Chili is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They are fine and they look fantastic. Mike's Ghost Pepper Pork Chili is something that I've loved my whole life.

Many things affect the quality of taste from Mike's Ghost Pepper Pork Chili, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Ghost Pepper Pork Chili delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Ghost Pepper Pork Chili is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Ghost Pepper Pork Chili estimated approx 180 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can have Mike's Ghost Pepper Pork Chili using 31 ingredients and 7 steps. Here is how you cook it.

I swear, my 7 & 8 year old New Mexican students are nuts! Or, at least their taste buds are.

I asked them this morning what masterpiece did they all want to create today. Each responded, "Chili!" I asked what type, "Green Chile Stew? Hot Dog Chili?" They all responded, "No! Spicy Pork Chili with Ghost Peppers!" [the peppers they grew in my backyard finally ripened] 🌶🌶🌶 Anyway, this was the spicy, delicious fruits of their labors!

Ingredients and spices that need to be Prepare to make Mike's Ghost Pepper Pork Chili:

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

Instructions to make to make Mike's Ghost Pepper Pork Chili

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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