Mike's Ghost Pepper Pork Chili
Mike's Ghost Pepper Pork Chili

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's ghost pepper pork chili. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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. Mix in a bit of chili powder and other preferred seasonings, along with panko for a bit of structure, then either pan sear or grill them through. It's simple, really, but most great things turn out to be simple.

Mike's Ghost Pepper Pork Chili is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Mike's Ghost Pepper Pork Chili is something that I have loved my whole life. They are fine and they look wonderful.

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.

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

You can find dried ghost pepper flakes or powders online. Pulled Pork, Polish Sausage, Hot Link, Jalapeno Sausage, Pork Loin, Green Chili & Cheese Sausage, Rib Ends, Chopped Beef, Sliced Brisket. The Bhut jolokia, also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga morich of Bangladesh.

Steps 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!

The Bhut jolokia, also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga morich of Bangladesh. THE KETO CALI BLT- bacon, leaf lettuce, avocado spread, tomatoes, pepper-jack cheese, and sriracha avocado oil mayo! THE FOX MULDER- italian beef, mozzarella sticks, Soothsayer "Big Smoke" aioli, and mozzarella cheese! The ghost chili is rated at more than one million Scoville Heat Units (SHUs).

So that is going to wrap it up for this exceptional food mike's ghost pepper pork chili recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!