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Make smart decisions when grocery shopping. When you make wise choices at the grocery store, your meals will get much healthier automatically. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to go to your house and make something from your kitchen. Your home should be stored with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.
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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. You can cook mike's ghost pepper pork chili using 31 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Mike's Ghost Pepper Pork Chili:
- Take ● For The Meat
- Take 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]
- Take 1 1/2 tbsp Ground Cumin
- Use ● For The Chili
- Use 2 tbsp Bacon Grease
- You need 4 (15 oz) Cans Dark Kidney Beans [drained]
- You need 3 (15 oz) Cans Beef Broth [reserve 1 can for pork boil]
- Take 1 (15 oz) Can Crushed Tomatoes
- You need 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
- Get 2 EX LG Jalapeños Peppers [de-seeded - minced]
- Prepare 1 LG Beefeater Tomato [chopped]
- Use 1/2 Cup Celery [chopped]
- Take 1 EX LG Viadailla Onion [rough chopped]
- Get 2 tbsp Fine Minced Garlic
- Take 3 tbsp Regular Chili Powder
- Get 2/3 Cup Green Bell Peppers [chopped]
- Provide 1 tbsp Italian Seasoning
- Prepare 1 tbsp Worshestershire Sauce
- Get 1 tsp Fresh Ground Black Pepper
- Provide 1 tsp Red Pepper Flakes
- Provide 1 tbsp Smoked Paprika
- Prepare 2 tbsp Tabasco Sauce
- Provide ● For The Sides & Options
- Prepare as needed Fresh Chilled Chopped Onions
- You need as needed Fresh Chilled Cilantro Leaves
- Prepare as needed Fresh Chilled Chives
- Take as needed Chilled Shreaded Cheese
- Take as needed Chilled Sour Cream
- Take as needed Fresh Tortilla Chips
- Take as needed Warmed Corn Bread
- Provide as needed Bottled Tabasco Sauce
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!
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