Tommys Brunch Recipes

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TOMMY'S CHILI



Tommy's Chili image

This recipe dates back to 1946. It has the right combination of water, flour, broth, and spices to create a thick, tomatoless chili con carne.

Provided by LesFilling

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 ½ cups all-purpose flour, divided
1 ⅓ cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
¼ teaspoon garlic powder

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.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 27.6 g, Cholesterol 46 mg, Fat 10 g, Fiber 2.5 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 1041.6 mg, Sugar 1.4 g

TOMMY'S BRUNCH



Tommy's Brunch image

Hashbrown and egg bake - perfect for brunches when you have overnight guests. I make mine in the oven, but my mom always made it in a large electric skillet. Either way works great.

Provided by Wendelina

Categories     Breakfast

Time 35m

Yield 16 squares, 8 serving(s)

Number Of Ingredients 9

1 lb frozen shredded hash browns
1 small onion, chopped
1 small green pepper, chopped
12 eggs, beaten
2 cups shredded cheddar cheese
1 lb bacon, cooked crispy and crumbled
salt
pepper
2 tablespoons cooking oil

Steps:

  • Heat oven to 400. Drizzle cooking oil in a 9x13 pan. Put pan in the oven to heat the oil for 3 or 4 minutes.
  • Add in the pkg of hash browns, 1/2 of the chopped onion. Sprinkle with salt and pepper.
  • Bake for 10 minutes, or until edges start to brown. Turn hash browns over in sections and cook 10 min longer.
  • Pour eggs over the hash browns slowly, add remaining onions and green peppers.
  • Bake at 350 for 5-10 minutes or until eggs are set.
  • Sprinkle with cheese and bacon and bake 5-10 minutes longer, or until cheese is melted and bubbly.
  • Remove and cut into squares.

Nutrition Facts : Calories 562.7, Fat 45.8, SaturatedFat 17.4, Cholesterol 347.2, Sodium 767.4, Carbohydrate 12.6, Fiber 1.1, Sugar 1, Protein 24.4

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