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Mike's Ghost Pepper Pork Chili
Mike's Ghost Pepper Pork Chili

Before you jump to Mike's Ghost Pepper Pork Chili recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons why this is so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make some minor changes that can start to make a positive impact to our everyday eating habits.

One way to approach this to start seeing some results is to realize that you do not need to change everything straightaway or that you should completely do away with certain foods from your diet. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

Obviously, it’s not difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight 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 that.

The ingredients needed to make Mike's Ghost Pepper Pork Chili:
  1. Prepare ● For The Meat
  2. Take 3 Pounds Frozen Pork Loin Roast [boiled in water + 1 can beef stock]
  3. You need 1 1/2 tbsp Ground Cumin
  4. You need ● For The Chili
  5. Provide 2 tbsp Bacon Grease
  6. Use 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. Take 3 LG Bhut Or Naga Jolokia Ghost Chiles [fine minced - seeds left in]
  10. You need 2 EX LG Jalapeños Peppers [de-seeded - minced]
  11. Get 1 LG Beefeater Tomato [chopped]
  12. Take 1/2 Cup Celery [chopped]
  13. Prepare 1 EX LG Viadailla Onion [rough chopped]
  14. Get 2 tbsp Fine Minced Garlic
  15. Take 3 tbsp Regular Chili Powder
  16. Use 2/3 Cup Green Bell Peppers [chopped]
  17. Provide 1 tbsp Italian Seasoning
  18. Prepare 1 tbsp Worshestershire Sauce
  19. Get 1 tsp Fresh Ground Black Pepper
  20. Use 1 tsp Red Pepper Flakes
  21. Use 1 tbsp Smoked Paprika
  22. Use 2 tbsp Tabasco Sauce
  23. Prepare ● For The Sides & Options
  24. Use as needed Fresh Chilled Chopped Onions
  25. Prepare as needed Fresh Chilled Cilantro Leaves
  26. Get as needed Fresh Chilled Chives
  27. Take as needed Chilled Shreaded Cheese
  28. Take as needed Chilled Sour Cream
  29. Take as needed Fresh Tortilla Chips
  30. Take as needed Warmed Corn Bread
  31. Get 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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