Mike's Ghost Pepper Pork Chili

Name: Mike's Ghost Pepper Pork Chili
Total time: 10800 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Meat; 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]; 1 1/2 tbsp Ground Cumin; ● For The Chili; 2 tbsp Bacon Grease; 4 (15 oz) Cans Dark Kidney Beans [drained]; 3 (15 oz) Cans Beef Broth [reserve 1 can for pork boil]; 1 (15 oz) Can Crushed Tomatoes; 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]; 2 EX LG Jalapeños Peppers [de-seeded - minced]; 1 LG Beefeater Tomato [chopped]; 1/2 Cup Celery [chopped]; 1 EX LG Viadailla Onion [rough chopped]; 2 tbsp Fine Minced Garlic; 3 tbsp Regular Chili Powder; 2/3 Cup Green Bell Peppers [chopped]; 1 tbsp Italian Seasoning; 1 tbsp Worshestershire Sauce; 1 tsp Fresh Ground Black Pepper; 1 tsp Red Pepper Flakes; 1 tbsp Smoked Paprika; 2 tbsp Tabasco Sauce; ● For The Sides & Options; as needed Fresh Chilled Chopped Onions; as needed Fresh Chilled Cilantro Leaves; as needed Fresh Chilled Chives; as needed Chilled Shreaded Cheese; as needed Chilled Sour Cream; as needed Fresh Tortilla Chips; as needed Warmed Corn Bread

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I swear, my 7 & 8 year old New Mexican students are nuts! Or, at least their taste buds are.

I asked them this morning what masterpiece did they all want to create today. Each responded, "Chili!" I asked what type, "Green Chile Stew? Hot Dog Chili?" They all responded, "No! Spicy Pork Chili with Ghost Peppers!" [the peppers they grew in my backyard finally ripened] 🌶🌶🌶 Anyway, this was the spicy, delicious fruits of their labors!

I swear, my 7 & 8 year old New Mexican students are nuts! Or, at least their taste buds are.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I swear, my 7 & 8 year old New Mexican students are nuts! Or, at least their taste buds are.

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Ingredients

180 mins

8 servings

● For The Meat
3 PoundsFrozen Pork Loin Roast [boiled in water + 1 can beef stock]
1 1/2 tbspGround Cumin
● For The Chili
2 tbspBacon Grease
4 (15 oz)Cans Dark Kidney Beans [drained]
3 (15 oz)Cans Beef Broth [reserve 1 can for pork boil]
1 (15 oz)Can Crushed Tomatoes
3LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
2EX LG Jalapeños Peppers [de-seeded - minced]
1LG Beefeater Tomato [chopped]
1/2 CupCelery [chopped]
1EX LG Viadailla Onion [rough chopped]
2 tbspFine Minced Garlic
3 tbspRegular Chili Powder
2/3 CupGreen Bell Peppers [chopped]
1 tbspItalian Seasoning
1 tbspWorshestershire Sauce
1 tspFresh Ground Black Pepper
1 tspRed Pepper Flakes
1 tbspSmoked Paprika
2 tbspTabasco Sauce
● For The Sides & Options
as neededFresh Chilled Chopped Onions
as neededFresh Chilled Cilantro Leaves
as neededFresh Chilled Chives
as neededChilled Shreaded Cheese
as neededChilled Sour Cream
as neededFresh Tortilla Chips
as neededWarmed Corn Bread
as neededBottled Tabasco Sauce

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Steps

180 mins

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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MMOBRIEN @cook_2891564

on June 29, 2016 17:46

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!