Oddball’s Killer Chili Recipe

[ding]

I liked that Oddball ’s recipe called for using pork ribs and tomatillos and uses fresh ingredients and doesn’t rely on dry spices
So I thought I would give it a try. His recipe and instructions can be found here:

Blasphemy!! World Chili Cook-Off to Allow Bean Recipes!!

Ask any Texan about putting beans in chili and they will tell you flat out that is a sin!! What is the world coming to. :mad: "The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around. So this year the International...

www.usmessageboard.com

I chopped a 1/4 of the tomatillos, 1 onion and 3 jalapeño peppers

Sauté them in a stick of butter and then added the Masa flour to make the roux.

Made the broth.

Seared and diced the “boneless” pork rib meat.

Heated the roux in the oven.

Added the broth to the roux.

Added the remaining tomatillos and rib meat.

And then panicked and added 1 lb of ground sirloin

Cooked it down and it is amazing.

 

[Auld Phart]

What's a revipe?

 

[Taz]

What's that on the kitchen wall? Dirty stucco?

 

[ding]

Everyone's a critic.

 

[candycorn]

I liked that Oddball ’s recipe called for using pork ribs and tomatillos and uses fresh ingredients and doesn’t rely on dry spices
So I thought I would give it a try. His recipe and instructions can be found here:

Blasphemy!! World Chili Cook-Off to Allow Bean Recipes!!

Ask any Texan about putting beans in chili and they will tell you flat out that is a sin!! What is the world coming to. :mad: "The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around. So this year the International...

www.usmessageboard.com

I chopped a 1/4 of the tomatillos, 1 onion and 3 jalapeño peppers
View attachment 419496

Sauté them in a stick of butter and then added the Masa flour to make the roux.
View attachment 419497


Made the broth.
View attachment 419499

Seared and diced the “boneless” pork rib meat.
View attachment 419500

Heated the roux in the oven.
View attachment 419504

Added the broth to the roux.
View attachment 419505

Added the remaining tomatillos and rib meat.
View attachment 419503


View attachment 419506

And then panicked and added 1 lb of ground sirloin

View attachment 419510

Cooked it down and it is amazing.
View attachment 419511

Looks like gumbo.

 

[HereWeGoAgain]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

 

[ding]

I liked that Oddball ’s recipe called for using pork ribs and tomatillos and uses fresh ingredients and doesn’t rely on dry spices
So I thought I would give it a try. His recipe and instructions can be found here:

Blasphemy!! World Chili Cook-Off to Allow Bean Recipes!!

Ask any Texan about putting beans in chili and they will tell you flat out that is a sin!! What is the world coming to. :mad: "The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around. So this year the International...

www.usmessageboard.com

I chopped a 1/4 of the tomatillos, 1 onion and 3 jalapeño peppers
View attachment 419496

Sauté them in a stick of butter and then added the Masa flour to make the roux.
View attachment 419497


Made the broth.
View attachment 419499

Seared and diced the “boneless” pork rib meat.
View attachment 419500

Heated the roux in the oven.
View attachment 419504

Added the broth to the roux.
View attachment 419505

Added the remaining tomatillos and rib meat.
View attachment 419503


View attachment 419506

And then panicked and added 1 lb of ground sirloin

View attachment 419510

Cooked it down and it is amazing.
View attachment 419511

Looks like gumbo.

It's good. Very flavorful.

 

[HereWeGoAgain]

And of course we're critics...

 

[ding]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

 

[ding]

And of course we're critics...

It's all about the taste. I never made chili like this before.

 

[HereWeGoAgain]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.

In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.

 

[Likkmee]

Roux wasn't dark enough

 

[HereWeGoAgain]

And of course we're critics...

It's all about the taste. I never made chili like this before.

Try making the roux the traditional way and then toss in your veggy's. Light roux like you'll need is easy.
The Wife and I incorporate roux in beans all the time it gives it a deep flavor.

 

[HereWeGoAgain]

Roux wasn't dark enough

I agree but you dont really need a dark roux in this recipe,a blond roux is fine.
As long as you cook the roux long enough to get rid of the flour taste you're good.
I'll never forget the first time I tried to make roux. I did 1 cup equal measures and I was there for over an hour stirring.
My Wife called her cajun buddies mother and she said "oh that poor boy"
Turns out the more you try and make the harder it is to do. She recommended doing two batches in half cup measures.
Ya gotta try the oven method you can get that stuff the color of melted chocolate!!
It still takes awhile but you only have to stir it every 15 or 20 minutes.

 

[JustAnotherNut]

What's a revipe?

What??? You no read USMB???

 

[JustAnotherNut]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.

In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.

not just oil......any type of fat that melts.

I've used fat cuttings from meats, butter and even bacon grease..........but yeah, same thing, only different.


As to the chili.......I've never tried a chili verde and I prefer mine with beans.....it just rounds it out for hardiness

 

[HereWeGoAgain]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.

In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.

not just oil......any type of fat that melts.

I've used fat cuttings from meats, butter and even bacon grease..........but yeah, same thing, only different.


As to the chili.......I've never tried a chili verde and I prefer mine with beans.....it just rounds it out for hardiness

Of course.
I've made roux with all kinds of fats. Beef fat,bacon fat,duck fat,clarified butter and a host of others.
But yeah,while I'm a Texan where beans in chile is frowned upon I always use em.

 

[candycorn]

I liked that Oddball ’s recipe called for using pork ribs and tomatillos and uses fresh ingredients and doesn’t rely on dry spices
So I thought I would give it a try. His recipe and instructions can be found here:

Blasphemy!! World Chili Cook-Off to Allow Bean Recipes!!

Ask any Texan about putting beans in chili and they will tell you flat out that is a sin!! What is the world coming to. :mad: "The notion of putting beans in chili has been a sensitive topic as long as competitive cook-offs have been around. So this year the International...

www.usmessageboard.com

I chopped a 1/4 of the tomatillos, 1 onion and 3 jalapeño peppers
View attachment 419496

Sauté them in a stick of butter and then added the Masa flour to make the roux.
View attachment 419497


Made the broth.
View attachment 419499

Seared and diced the “boneless” pork rib meat.
View attachment 419500

Heated the roux in the oven.
View attachment 419504

Added the broth to the roux.
View attachment 419505

Added the remaining tomatillos and rib meat.
View attachment 419503


View attachment 419506

And then panicked and added 1 lb of ground sirloin

View attachment 419510

Cooked it down and it is amazing.
View attachment 419511

Looks like gumbo.

It's good. Very flavorful.

Looks good. But it doesn't look like chili.

I'll take a few quarts--whatever it is. LOL

 

[Dick Foster]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.

In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.

I always make it in a skillet usually with butter. I cook it just enough to remove the raw flour taste but not so much as to reduce the thicking power of the roux ie a blonde roux. The more you brown it the less it will thicken whatever you're adding it too. I don't count on roux so much as a flavoring agent, just to thicken stuff up however sometimes like gumbos they'll call for darker.

 

[Dick Foster]

Hmmm...is that really a roux?
Roux is flour and oil. It seems more like you mixed flour and a type of Holy Trinity.

That's what he called it.

Technically thats not a roux.
A roux is equal parts flour and oil heated slowly to darken the flour and you have to stir constantly. If you see any black bits while cooking you've burnt it and you have to start over.
Although you can do it in the oven which is far easier since the chance of burning it goes way down!! Of course light roux is easy. The dark chocolate roux can take an hour or more.

In Cajun terms the Holy Trinity is a combination of bell peppers,onions and celery.

not just oil......any type of fat that melts.

I've used fat cuttings from meats, butter and even bacon grease..........but yeah, same thing, only different.


As to the chili.......I've never tried a chili verde and I prefer mine with beans.....it just rounds it out for hardiness

Of course.
I've made roux with all kinds of fats. Beef fat,bacon fat,duck fat,clarified butter and a host of others.
But yeah,while I'm a Texan where beans in chile is frowned upon I always use em.

I do too. Dark kidney beans. The only time I use beanless chili is for hotdogs and hamburgers.