Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mike's ghost pepper pork chili. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hope you enjoy this recipe and do share it with your family and friends!! North East Indian's loved for pork is undying and if you speak of pork belly, it's. On this show members of the WE cast will try to create weird & gross types of misc products!
Mike's Ghost Pepper Pork Chili is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mike's Ghost Pepper Pork Chili is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mike's ghost pepper pork chili using 31 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Ghost Pepper Pork Chili:
- Get ● For The Meat
- Prepare 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]
- Get 1 1/2 tbsp Ground Cumin
- Make ready ● For The Chili
- Make ready 2 tbsp Bacon Grease
- Prepare 4 (15 oz) Cans Dark Kidney Beans [drained]
- Take 3 (15 oz) Cans Beef Broth [reserve 1 can for pork boil]
- Prepare 1 (15 oz) Can Crushed Tomatoes
- Prepare 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
- Make ready 2 EX LG Jalapeños Peppers [de-seeded - minced]
- Take 1 LG Beefeater Tomato [chopped]
- Get 1/2 Cup Celery [chopped]
- Make ready 1 EX LG Viadailla Onion [rough chopped]
- Get 2 tbsp Fine Minced Garlic
- Make ready 3 tbsp Regular Chili Powder
- Prepare 2/3 Cup Green Bell Peppers [chopped]
- Make ready 1 tbsp Italian Seasoning
- Make ready 1 tbsp Worshestershire Sauce
- Get 1 tsp Fresh Ground Black Pepper
- Prepare 1 tsp Red Pepper Flakes
- Make ready 1 tbsp Smoked Paprika
- Make ready 2 tbsp Tabasco Sauce
- Make ready ● For The Sides & Options
- Take as needed Fresh Chilled Chopped Onions
- Make ready as needed Fresh Chilled Cilantro Leaves
- Prepare as needed Fresh Chilled Chives
- Get as needed Chilled Shreaded Cheese
- Get as needed Chilled Sour Cream
- Take as needed Fresh Tortilla Chips
- Prepare as needed Warmed Corn Bread
- Prepare as needed Bottled Tabasco Sauce
Eating Blairs Death Rain Jolokia Pepper Chips Chili Challenge. The ghost pepper, also known as bhut jolokia (which literally means ghost chili in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. My Aunt Emy made the best chili pork I knew.
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!
It's an Indo-Chinese/Asian dish that is spicy, tangy and packed with flavor. I tweaked the original recipe a little and added my very own dry rub on the pork for more flavor. The dry rub pork just roasted was so tasty, I could have just stopped there. People who love eating chili peppers and spicy foods might be eating their way to a longer life, according to a new study. The Scoville Scale lists all hot chili peppers sorted by their pungency and their amount of capsaicin in Scoville Heat Units (SHU).
So that’s going to wrap this up with this exceptional food mike's ghost pepper pork chili recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
