How to Prepare Award-winning Mike's Ghost Pepper Pork Chili

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The ingredients needed to make Mike's Ghost Pepper Pork Chili:

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

The ghost pepper, also known as bhut jolokia (which literally means Bhutanese chili in Assamese), is an interspecific hybrid chili pepper cultivated in Northeast India. How to Make Roasted Pepper Pork Chili. cut pork into small cubes, add salt and pepper, add half of each of the other seasonings and saute in a little olive oil until it begins to brown. If chili peppers are from South America, then why is the spiciest chili in the world found in India? That would be the Naga Bhut Jolokia, the Ghost Pepper, which is considered the spiciest chili pepper in the world according to the Guinness Book of World Records.

Instructions 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!

If chili peppers are from South America, then why is the spiciest chili in the world found in India? That would be the Naga Bhut Jolokia, the Ghost Pepper, which is considered the spiciest chili pepper in the world according to the Guinness Book of World Records. Red Chili Pork made with pork shoulder, onion, garlic, spices, and a simple red chili sauce. For the Pork: Add pork, onion, bay leaf, garlic, oregano, cumin and salt and pepper to slow cooker. For the Mexican red chili sauce: Use rubber gloves to remove the stems and seeds from the dried chiles.

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