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