Original Tommys Chili Copycat Recipes

TOMMY'S CHILI

Steps:

• Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
• Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
• Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.

TOMMY'S CHILI

Steps:

• Add your carrots to a food processor until they're very finely chopped and the food processor stops making them smaller.
• Add the ground beef and carrots to a large dutch oven on medium high heat and cook until the beef is no longer pink, breaking it apart as you go, about 5-6 minutes.
• Lower the heat to medium and add in the chili powder, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and masa harina, stirring well to combine.
• In a small cup whisk together the beef broth, vinegar and flour until the flour is completely absorbed, then add it into the pot.
• Reduce heat to a simmer and cook for an additional 30 minutes to thicken.

ORIGINAL TOMMY'S CHILI (COPYCAT RECIPE)

Steps:

• Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
• To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
• Close lid and vent. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
• In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
• Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.

TOMMY'S HAMBURGER CHILI SAUCE

Steps:

• In a large saucepan brown meat over medium heat, crumbling as you cook.
• Pour meat in to a strainer over a bowl.
• Reserve 1/2 cup fat and return meat to saucepan.
• In a medium saucepan heat fat over medium heat.
• When hot whisk in the 1/4 cup flour.
• Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
• Add beef broth and whisk well.
• Remove from heat.
• In the meat saucepan add water to the cooked beef.
• Whisk in remaining flour.
• Add the roux/broth and remaining ingredients.
• Heat to medium high stirring often.
• Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
• Remove from heat and let stand 30 minutes to thicken.