Participating in a Chile Cook Off today.
I'm using a variation of my 'Chile's Chipotle Chile' which I've done very well in past cook-offs.
Over the decades it has placed and/or won various categories.
It is constructed as a very meaty chile.
But it easily adapts itself to suit many tastes, so if one knows what some judges prefer or look for, you can adjust the recipe accordingly.
And today I'm doing exactly that by adjusting the combination of Chipotle, Rotel and sugar to present a chile that is milder and sweeter.
The original award winning recipe is a large recipe, but with a little foresight it can be adjusted down for family sized pots.
Traditional Beef and Chipotle Chile
Tasty bites of steak in a spicy chile sauce, some onion, garlic and spices not much else.
5-6 lbs of Flank or Skirt steak
Marinated as for Carne Asada, then grilled over high heat.
A heavy char imparts what I consider a most important flavor to the chile
Cubed into bite sized pieces.
10- 7.5ozcans of Herdez Chipotle chiles in adobo sauce
Puree in a blender or food processor.
Sugar, white or brown
Sugar is used if necessary to cut the bitterness all too common with Chipotle chiles. Adjust to taste for bitterness and sweetness, start with one cup and add incrementally.
1 large white onion and 4 large cloves of garlic, roasted, chopped and added into the sauce
Salt, Cumin and Mexican Oregano, spices to taste.
Chile's Chipotle Chile, Original Award Winning Recipe
8-10 lbs of Flank or Skirt steak
Marinated as for Carne Asada, then grilled over high heat.
A heavy char imparts what I consider a most important flavor to the chile
Cubed into bite sized pieces.
8- 7.5oz cans of Herdez Chipotle chiles in adobo sauce
4 - 10oz cans of Rotel
1-2c Brown sugar
The brown sugar is used if necessary to cut the bitterness all too common with Chipotle chiles. Adjust to taste for bitterness and sweetness, start with one cup and add incrementally.
1- 6.8oz size, Hershey's Special Dark Chocolate
This is my secret ingredient, the chocolate gives a wonderful hint of Mole flavor.
1 lb of cooked Pinto or Black beans
6 Bell Peppers, 2 large white onions and 6 large cloves of garlic, roasted, chopped and added into the sauce
Salt, Cumin and Mexican Oregano, spices to taste.
Puree the Chipotles, brown sugar and Rotel together in a blender or food processor and add to stock pot over low heat.
Roast the bell peppers, onions and garlic, then chop and add into sauce.
Grill the steaks over high heat for a heavy char, rest the meat, chop into bite sized pieces and add into sauce.
Add beans.
I usually limit my simmering time from half an hour to one hour maximum.
To me this keeps the flavors of everything distinct, I can taste everything individually and as a whole. When I get a nice bite of steak I can chew on it and enjoy the beefy goodness without it being over powered by the chile sauce.
Chile's Sweet Chipotle Chile
5.25 lbs of Flank or Skirt steak
4 - 7.5oz cans of Herdez Chipotle chiles in adobo
4 - 10oz cans of Rotel
2C brown sugar
3/4 of a 6.8oz bar, Hershey's Special Dark Chocolate
1 lb of cooked Pinto beans
6 Bell beppers, 3 med white onion and 3 cloves of Elephant garlic
Salt, cumin and oregano, spice to taste.
Ready to Puree
Pintos
Chocolate
Roasting the Veggies
Chopped Onions/Bell Pepper
Minced Garlic
Sauce, bell pepper, onion, garlic
Skirt Steak on the Grill
Love that Char
Everything
I'm using a variation of my 'Chile's Chipotle Chile' which I've done very well in past cook-offs.
Over the decades it has placed and/or won various categories.
It is constructed as a very meaty chile.
But it easily adapts itself to suit many tastes, so if one knows what some judges prefer or look for, you can adjust the recipe accordingly.
And today I'm doing exactly that by adjusting the combination of Chipotle, Rotel and sugar to present a chile that is milder and sweeter.
The original award winning recipe is a large recipe, but with a little foresight it can be adjusted down for family sized pots.
Traditional Beef and Chipotle Chile
Tasty bites of steak in a spicy chile sauce, some onion, garlic and spices not much else.
5-6 lbs of Flank or Skirt steak
Marinated as for Carne Asada, then grilled over high heat.
A heavy char imparts what I consider a most important flavor to the chile
Cubed into bite sized pieces.
10- 7.5ozcans of Herdez Chipotle chiles in adobo sauce
Puree in a blender or food processor.
Sugar, white or brown
Sugar is used if necessary to cut the bitterness all too common with Chipotle chiles. Adjust to taste for bitterness and sweetness, start with one cup and add incrementally.
1 large white onion and 4 large cloves of garlic, roasted, chopped and added into the sauce
Salt, Cumin and Mexican Oregano, spices to taste.
Chile's Chipotle Chile, Original Award Winning Recipe
8-10 lbs of Flank or Skirt steak
Marinated as for Carne Asada, then grilled over high heat.
A heavy char imparts what I consider a most important flavor to the chile
Cubed into bite sized pieces.
8- 7.5oz cans of Herdez Chipotle chiles in adobo sauce
4 - 10oz cans of Rotel
1-2c Brown sugar
The brown sugar is used if necessary to cut the bitterness all too common with Chipotle chiles. Adjust to taste for bitterness and sweetness, start with one cup and add incrementally.
1- 6.8oz size, Hershey's Special Dark Chocolate
This is my secret ingredient, the chocolate gives a wonderful hint of Mole flavor.
1 lb of cooked Pinto or Black beans
6 Bell Peppers, 2 large white onions and 6 large cloves of garlic, roasted, chopped and added into the sauce
Salt, Cumin and Mexican Oregano, spices to taste.
Puree the Chipotles, brown sugar and Rotel together in a blender or food processor and add to stock pot over low heat.
Roast the bell peppers, onions and garlic, then chop and add into sauce.
Grill the steaks over high heat for a heavy char, rest the meat, chop into bite sized pieces and add into sauce.
Add beans.
I usually limit my simmering time from half an hour to one hour maximum.
To me this keeps the flavors of everything distinct, I can taste everything individually and as a whole. When I get a nice bite of steak I can chew on it and enjoy the beefy goodness without it being over powered by the chile sauce.
Chile's Sweet Chipotle Chile
5.25 lbs of Flank or Skirt steak
4 - 7.5oz cans of Herdez Chipotle chiles in adobo
4 - 10oz cans of Rotel
2C brown sugar
3/4 of a 6.8oz bar, Hershey's Special Dark Chocolate
1 lb of cooked Pinto beans
6 Bell beppers, 3 med white onion and 3 cloves of Elephant garlic
Salt, cumin and oregano, spice to taste.
Ready to Puree
Pintos
Chocolate
Roasting the Veggies
Chopped Onions/Bell Pepper
Minced Garlic
Sauce, bell pepper, onion, garlic
Skirt Steak on the Grill
Love that Char
Everything
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