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Chile's Chipotle Chile
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, Overall, Spiciest, Hidden Ingredient and Purist/Original Style.
It is constructed as a very meaty chile.
And it is originally a purist version of chile, i.e. chiles, meat and a few spices.
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 spiciness, sweetness and adding optional ingredients such as Rotel, pinto beans and bell peppers.
The original recipe is a very large recipe, but with a little foresight it can be adjusted down for family sized pots.
I'll be giving the original full recipe, the original purist version is everything but those listed as optional.
Chile's Chipotle Chile
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.)
8 - 7.5oz cans of Herdez Chipotle chiles in adobo
4 - 10oz cans of Rotel *Optional
2C Brown sugar
(* The brown sugar is used to cut the bitterness all too common with Chipotle chiles.
Adjust to taste for sweetness.)
1 large bar Hershey's Dark Chocolate
(*Optional, but highly recommended as this is my secret ingredient.
The chocolate gives a wonderful hint of Mole flavor.)
1-2 lbs of cooked Pinto or Black beans * Optional
6 Bell Peppers, 2 large white onion and 6 large cloves of garlic
(* Optional, roasted, chopped and added into the sauce)
Salt, Cumin and Mexican Oregano, spice to taste.
Puree the Chipotles, brown sugar and Rotel together in a blender or food processor.
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, chop into bite sized pieces and add into sauce.
Add beans.
I usually limit my cook time to a minimum and only simmer for 1/2-1 hour.
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.
Today's Version
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 large bar Hershey's 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.
https://i.imgur.com/SaeMUgf.jpg
Ready to Puree
https://i.imgur.com/lKMcZbF.jpg
Pintos
https://i.imgur.com/Vu6Xlbb.jpg
Chocolate
https://i.imgur.com/wQ9kc0z.jpg
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That's a good looking pot of chile , The Hershey's is a excellent idea and the charring on the ingredients to bring out that flavor , nice
I can't wait to apply those ideas to my chile , I'm not sure about the beans .
Nice work , very nice .
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I tied with a couple of others for 4th in points.
Which means exactly nada.
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Looks like a five star pot. I tried chocolate once, but I must not have balanced it correctly with the other ingredients. I do use honey to tame the chili peppers.
