Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 15 2016
Ghost Pepper Pork Chili
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
3 pounds frozen pork loin. Boil in water for 3+ hours until your roast can easily be shreaded apart by fork.
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.
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.
Shread your pork apart with 2 forks and add your Ground Cumin. Mix well.
Add seasoned pork to vegetables and broth and simmer 15 minutes longer.
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!