ChileRelleno 7,071 Posted October 30, 2009 Report Share Posted October 30, 2009 Chile's Chipolte Chile ................................... 8 cans: Herdez Chipolte chiles in Adobo sauce. *4 cans: Rotel HOT, optional *1lb Pinto beans, cooked, optional 2 cups: Brown Sugar *1 large Hershey Special Dark chocolate bar, optional 2 large Onions quartered 4 large Garlic cloves 8-10lbs skirt/flank steak Salt, Cumin and whatever other spices float your boat. In a blender, combine chiplotes/adobo sauce & *Rotel, blend till smooth. In large stock pot, add 1/2cup oil and roast onions/garlic, remove, chop & return to pot. Add chipolte/rotel to stock pot, heat on low-med. Add brown sugar & *chocolate. Grill steaks rare/med rare, char over heavy flame for great grill flavor, cool and cut into large bite sized chunks, add to pot. *Add beans. Season to taste. Simmer 1/2hr, over low/med heat, careful not to scorch, stir frequently. Serve topped with crumbled Queso Anejo and fresh tortilla chips. Ice cold Horchata or Cerveza to wash it down. 2 Quote Link to post Share on other sites
shades_of_grey 1,092 Posted October 30, 2009 Report Share Posted October 30, 2009 Sounds damn good, Chile! Damn it, now I'm hungry... Quote Link to post Share on other sites
BronCobraJet 80 Posted October 30, 2009 Report Share Posted October 30, 2009 I never really wrote out a recipe, but a few years ago I bought a cast iron cooker at Cabela's that is big enough to cover two burners on a stove top. I can cook about 2 to 2 1/2 gallons of chile at once in it. I use lots of tomato's, lots of ground beef, a few onions. I also use green bell peppers. I use a whole lot of crushed red peppers. A few cans of "Teaxs Style" kidney beans with Jalapeno's, a few cans of plain kidney beans, a few cans of Rotella HOT. Let it simmer ALL day, and when you finally dish it up, put lots of chunks of cheddar cheese on it. Make sure it is very thick and chunky before serving. I could eat this all day long every winter day that we have! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 30, 2009 Author Report Share Posted October 30, 2009 I use lots of tomato's, lots of ground beef, a few onions. I also use green bell peppers. I use a whole lot of crushed red peppers. A few cans of "Teaxs Style" kidney beans with Jalapeno's, a few cans of plain kidney beans, a few cans of Rotella HOT. Let it simmer ALL day, and when you finally dish it up, put lots of chunks of cheddar cheese on it. Make sure it is very thick and chunky before serving. I could eat this all day long every winter day that we have! This is... This is almost complete heresy. Negative Rep given Real Chile doesn't know what tomatos, beans nor ground beef is. I list the Rotel & Pintos as optional ingredients, specifically for gringos like you. Quote Link to post Share on other sites
BronCobraJet 80 Posted October 30, 2009 Report Share Posted October 30, 2009 Of course I know what "REAL" chile is, I'm just stating what fills me and warms me on a cold day.There are a 1000 ways to make chile, and 99% of them don't use beans lol. The rest are professional jobs like yours. I just like to go to the grocery store and throw a bunch of stuff together and let it cook all day long and call it good. Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted October 30, 2009 Report Share Posted October 30, 2009 Damn Chile that sounds great dude! Those cans of Herdez Chipoltes are awesome with anything! Man I could almost eat that now.... BCJ nothin wrong with a good store bought pot with maters and beans either! Just leave the damn corn and sausage out! YUK! Quote Link to post Share on other sites
scarbrough68289 76 Posted October 31, 2009 Report Share Posted October 31, 2009 Not a bean guy myself. I use potatos, frozen "southern style" hashbrowns fried a light golden brown and mixed with your chiles, onions and garlic are a pretty tasty addition. Just made some the other day. Also learned the next time I chop Habeneros, I will be wearing gloves...maybe 2 pairs. That shit would not wash off! Quote Link to post Share on other sites
BronCobraJet 80 Posted November 1, 2009 Report Share Posted November 1, 2009 Chile's Chipolte Chile ................................... 8 cans: Herdez Chipolte chiles in Adobo sauce. *4 cans: Rotel HOT, optional *1lb Pinto beans, cooked, optional 2 cups: Brown Sugar *1 large Hershey Special Dark chocolate bar, optional 2 large Onions quartered 4 large Garlic cloves 8-10lbs skirt/flank steak Salt, Cumin and whatever other spices float your boat. In a blender, combine chiplotes/adobo sauce & *Rotel, blend till smooth. In large stock pot, add 1/2cup oil and roast onions/garlic, remove, chop & return to pot. Add chipolte/rotel to stock pot, heat on low-med. Add brown sugar & *chocolate. Grill steaks rare/med rare, char over heavy flame for great grill flavor, cool and cut into large bite sized chunks, add to pot. *Add beans. Season to taste. Simmer 1/2hr, over low/med heat, careful not to scorch, stir frequently. Serve topped with crumbled Queso Anejo and fresh tortilla chips. Ice cold Horchata or Cerveza to wash it down. The more I look at your recipe, I think I'm going to have to try it. The only real problem I might have is finding the Herdez Chipolte Chiles in Adobo sauce. But there is a large Mexican population in a couple of towns away, and I'm sure they would have it or something very similar on the store shelves. Either that, or I have a buddy down in Houston that could find it and ship it up to me. This is "Meat & Mashed Potatoes" country. lol. It DOES sound very tasty. (I lived in Houston for 12 years, and when I moved back here was VERY dismayed to see the only Brisket being sold was corned beef brisket, on the other hand, I did have to have a few local items shipped to me down there once in awhile). Is it OK to wash it down with Corona? lol. Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted November 2, 2009 Report Share Posted November 2, 2009 Chile's Chipolte Chile ................................... 8 cans: Herdez Chipolte chiles in Adobo sauce. *4 cans: Rotel HOT, optional *1lb Pinto beans, cooked, optional 2 cups: Brown Sugar *1 large Hershey Special Dark chocolate bar, optional 2 large Onions quartered 4 large Garlic cloves 8-10lbs skirt/flank steak Salt, Cumin and whatever other spices float your boat. In a blender, combine chiplotes/adobo sauce & *Rotel, blend till smooth. In large stock pot, add 1/2cup oil and roast onions/garlic, remove, chop & return to pot. Add chipolte/rotel to stock pot, heat on low-med. Add brown sugar & *chocolate. Grill steaks rare/med rare, char over heavy flame for great grill flavor, cool and cut into large bite sized chunks, add to pot. *Add beans. Season to taste. Simmer 1/2hr, over low/med heat, careful not to scorch, stir frequently. Serve topped with crumbled Queso Anejo and fresh tortilla chips. Ice cold Horchata or Cerveza to wash it down. The more I look at your recipe, I think I'm going to have to try it. The only real problem I might have is finding the Herdez Chipolte Chiles in Adobo sauce. But there is a large Mexican population in a couple of towns away, and I'm sure they would have it or something very similar on the store shelves. Either that, or I have a buddy down in Houston that could find it and ship it up to me. This is "Meat & Mashed Potatoes" country. lol. It DOES sound very tasty. (I lived in Houston for 12 years, and when I moved back here was VERY dismayed to see the only Brisket being sold was corned beef brisket, on the other hand, I did have to have a few local items shipped to me down there once in awhile). Is it OK to wash it down with Corona? lol. Hey man if you can't find it let me know and I'll pick some up for ya. It's a regular staple here. I get it at the grocery store. (Food Lion) <edit> In fact, here it is online.... http://www.mexgrocer.com/1520.html Quote Link to post Share on other sites
gunfun 3,931 Posted June 20, 2017 Report Share Posted June 20, 2017 Giving this version more or less a shot today. I had some smoked meat I was going to attempt chile colorado, but I lack the ingredients or time. That reminded me of this, so we'll give it a try. 1 Quote Link to post Share on other sites
Ronin38 2,117 Posted June 21, 2017 Report Share Posted June 21, 2017 Bumped an 8-yr. old thread for a recipe... That's gotta be some kind of record! Quote Link to post Share on other sites
gunfun 3,931 Posted June 21, 2017 Report Share Posted June 21, 2017 I have no problem bumping relevant and useful content. Complaining about a 'necro thread' is tantamount to saying we should say the same stuff over and over again. And Chile's food ideas are always relevant. 1 Quote Link to post Share on other sites
Ronin38 2,117 Posted June 21, 2017 Report Share Posted June 21, 2017 No, sorry, not complaining! I'm quite impressed you remembered the recipe was here and found it again! 1 Quote Link to post Share on other sites
patriot 7,197 Posted June 21, 2017 Report Share Posted June 21, 2017 ...and Chile dissed beans in chili right after calling for them as an optional ingredient in his OWN chili. ...as long as it's red and has hot peppers in it, it's chili. Your recipe sounds pretty good, bro. I use chocolate in mine too. It make good pharmacological sense. Both chocolate and peppers are endorphin release agents. 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted June 24, 2017 Author Report Share Posted June 24, 2017 (edited) ...and Chile dissed beans in chili right after calling for them as an optional ingredient in his OWN chili. ...as long as it's red and has hot peppers in it, it's chili. Your recipe sounds pretty good, bro. I use chocolate in mine too. It make good pharmacological sense. Both chocolate and peppers are endorphin release agents. Ah, someone else who appreciates the related chemistry of the brain and cooking. Yes, REAL chile never knew a bean or tomato, and there are several Options in this recipe. Real chile never knew brown sugar or chocolate either, but I always use them in this recipe. Well, if I know that a majority of judges in a competition like beans in their chile, or I'm entered in a category such as Texas Style Chile, then I'm going to put beans in my chile. Same goes if I'm cooking for a bunch gringos, and if for a large group I need to stretch the recipe, I'm adding beans and likely the base too with more Rotel puree. I'm a purist, but sometimes even I jump ship. You should try my Hormel Heresy Chile, or Chile's Pier Picnic Chile. http://forum.saiga-12.com/index.php?/topic/77656-chiles-pot-of-hormel-heresy/?hl=hormel OK, I've always been pretty much a purist when it comes to chile... Stewed Meat & Chiles. I've sometimes made small allowances to accommodate mine and other's varying tastes. Especially for chile cook-offs, e.g. tomatoes, beans, chocolate, onions, garlic and bell peppers for color. Anyways, I digress... Tonite I didn't have anything but what was in the house. So I lit my red candles, drew a pentagram and let the Satanic heresy begin. 1 can of Hormel chili, no beans... (forgive me) 1 can of pinto beans in chili sauce... (forgive me) 1 can of Rotel HOT with Habanero... (forgive me) 1/2 a can of whole sweet corn... (forgive me) 2 monster size sticks of Slim Jim 'Dare' Really Freakin Hot Habanero, cut 1/8" pieces... This was fantastic and will go in my next cook-off pot, this was devilishly good and I will not repent! 1 fresh off the plant Habanero chile, minced... (small redemption) 1 small onion, diced 1 tablespoon of chile powder & crushed red pepper 1 teaspoon of garlic, dried/minced Salt, cumin and lime Heat some oil in the pot, toss in the onion, Slim Jim, Habanero and spices (hold salt), high heat till the onion is just opaque. Add Rotel and corn, bring to fast simmer, letting the Rotel and corn absorb some spice. Add salt/lime to taste. Dump the Hormel and pintos in and slow simmer for a few minutes. I ate mine dumped over a couple of deep fried, frozen chimichangas, topped it all with shredded Colby Jack and cracked a couple of Mt. Dews. Now this, http://forum.saiga-1...l__chipolte is this is real chile, and it has won a few amateur chile cook-offs. Is this political? IDK, but I may need to be diplomatic with the wife when it kicks in http://www.gulfshorespierfishing.com/f35/chiles-pier-picnic-chile-12255/ I've had a few request for the recipe, so here it is. I had to use what I had on hand or could grab at WallyWorld after a long day at work so it is very different from my purist version 'Chile's Chipotle Chile. 1 7oz can of Chipotles in Adobo Sauce 1 19oz can of Old ElPaso Red Enchilada sauce 2 cans of Rotel Cilantro & Lime 2 cans of Black Beans 1 tbsp each, powdered Cumin, powdered Paprika and salt 1 heaping tbsp minced garlic 1 each Green, Red, Yellow and Orange Bell peppers, chopped 1 large onion, diced 2/3 large bar of Hershey's Special Dark chocolate 3/4 cup of brown sugar 4#s of cubed Chuck for stewing In a blender Liquefy the chipotles, Rotel, brown sugar and spices. Let it sit till needed. Next I browned the beef over very high heat in a deep stock pot with a little EVOO, got a really good sear on it, crunchy edges. I did mine in four small batches so it wouldn't steam in it's juices and I could get the sear on it. I also divided the tbsp of minced garlic between the batches and added some salt. Placed the beef in a warmed crockpot and added the can of enchilada sauce, the blended chile sauce and the chocolate. And let it get simmering on High heat for about two hours. Meanwhile I got that pot really hot again, added some more EVOO and burned the onion and bell peppers to get a sear on them too, but not cook them soft. Then I put them to the side. After getting the crockpot to a simmer I added the black beans and veggies and turned it to Warm heat. Usually I'd do some taste testing at this time, add some salt, spices, sugar or chocolate as needed. Better to add later than start with too much. Now normally it would be time to eat after maybe a half hour to an hour. Every bite a distinct experience of flavors/texture with beef, beans and veggies. The meat not overcooked and the beans/veggies still firm and flavorful. But that crockpot sat on Warm till the picnic, the black beans and veggies literally melted into the sauce. So it'd be a 8hr+ crockpot cooking time to replicate the flavor and consistency of this chile. Edited June 24, 2017 by ChileRelleno Quote Link to post Share on other sites
patriot 7,197 Posted June 24, 2017 Report Share Posted June 24, 2017 (edited) I just made a batch myself. 1lb Beef Sirloin Tips, browned in bacon grease and butter some Bacon 2lb Diced tomatoes 2lb Tomato sauce A little Oregano A little Basil Some Red Chiles A Habanero A few Anchos A couple of tablespoons of cayenne A bit of Garlic 1 small Vidalia Onion 1/2 lb Dried Red kidneys 1/2 lb Dried Pintos 1 tsp Brown sugar 2 tbsp Hershey's Dark Baking Chocolate A bit of baking soda to further counter the acidity. (The tomatoes I used were VERY acidic) I also added a couple of finely diced Russets to round out the flavor I think that's everything. I cook by taste, not by measure, so all this is approximate Served up with fresh French bread and butter It's a pretty good batch. I may add some macaroni later once we eat most of the pot. Edited June 24, 2017 by patriot 1 Quote Link to post Share on other sites
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