Mike's Ghost Pepper Pork Chili

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!

  1. ● For The Meat
  2. 3 Pounds Frozen Pork Loin Roast boiled in water 1 can beef stock
  3. 1 1/2 tbsp Ground Cumin
  4. ● For The Chili
  5. 2 tbsp Bacon Grease
  6. 4 (15 oz) Cans Dark Kidney Beans drained
  7. 3 (15 oz) Cans Beef Broth reserve 1 can for pork boil
  8. 1 (15 oz) Can Crushed Tomatoes
  9. 3 LG Bhut Or Naga Jolokia Ghost Chiles fine minced – seeds left in
  10. 2 EX LG Jalape̱os Peppers de-seeded Рminced
  11. 1 LG Beefeater Tomato chopped
  12. 1/2 Cup Celery chopped
  13. 1 EX LG Viadailla Onion rough chopped
  14. 2 tbsp Fine Minced Garlic
  15. 3 tbsp Regular Chili Powder
  16. 2/3 Cup Green Bell Peppers chopped
  17. 1 tbsp Italian Seasoning
  18. 1 tbsp Worshestershire Sauce
  19. 1 tsp Fresh Ground Black Pepper
  20. 1 tsp Red Pepper Flakes
  21. 1 tbsp Smoked Paprika
  22. 2 tbsp Tabasco Sauce
  23. ● For The Sides amp Options
  24. as needed Fresh Chilled Chopped Onions
  25. as needed Fresh Chilled Cilantro Leaves
  26. as needed Fresh Chilled Chives
  27. as needed Chilled Shreaded Cheese
  28. as needed Chilled Sour Cream
  29. as needed Fresh Tortilla Chips
  30. as needed Warmed Corn Bread
  31. as needed Bottled Tabasco Sauce
  1. Change 3 pounds frozen pork loin Boil in water for 3 hours until your roast can easily be shreaded apart by fork
  2. Change Boil frozen roast in a slight amount of water and 1 can beef broth for about 3 hours Flip occasionally Youll want your fluids to eventually boil completely down Boil 15 hours if using an unfrozen roast
  3. Change 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. Change Shread your pork apart with 2 forks and add your Ground Cumin Mix well
  5. Change 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 darned tasty little idea!
  7. Change 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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