Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's ghost pepper pork chili. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Mike's Ghost Pepper Pork Chili is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Mike's Ghost Pepper Pork Chili is something which I have loved my entire life.
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.
To get started with this recipe, we have to first prepare a few components. You can cook mike's ghost pepper pork chili using 31 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mike's Ghost Pepper Pork Chili:
- Take ● For The Meat
- Get 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]
- Prepare 1 1/2 tbsp Ground Cumin
- Make ready ● For The Chili
- Prepare 2 tbsp Bacon Grease
- Get 4 (15 oz) Cans Dark Kidney Beans [drained]
- Make ready 3 (15 oz) Cans Beef Broth [reserve 1 can for pork boil]
- Prepare 1 (15 oz) Can Crushed Tomatoes
- Take 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
- Get 2 EX LG Jalapeños Peppers [de-seeded - minced]
- Take 1 LG Beefeater Tomato [chopped]
- Take 1/2 Cup Celery [chopped]
- Get 1 EX LG Viadailla Onion [rough chopped]
- Make ready 2 tbsp Fine Minced Garlic
- Prepare 3 tbsp Regular Chili Powder
- Make ready 2/3 Cup Green Bell Peppers [chopped]
- Make ready 1 tbsp Italian Seasoning
- Make ready 1 tbsp Worshestershire Sauce
- Make ready 1 tsp Fresh Ground Black Pepper
- Take 1 tsp Red Pepper Flakes
- Prepare 1 tbsp Smoked Paprika
- Take 2 tbsp Tabasco Sauce
- Get ● For The Sides & Options
- Take as needed Fresh Chilled Chopped Onions
- Get as needed Fresh Chilled Cilantro Leaves
- Take as needed Fresh Chilled Chives
- Make ready as needed Chilled Shreaded Cheese
- Get as needed Chilled Sour Cream
- Take as needed Fresh Tortilla Chips
- Make ready as needed Warmed Corn Bread
- Prepare 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:
- 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!
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).
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