Steps to Make Any-night-of-the-week Mike's Ghost Pepper Pork Chili

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

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

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!

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