Prep 5 mins
Cook 1 hr
This recipe is posted by request. Clone recipe by Todd Wilbur. Serve on burgers, or hot dogs I would think.
- 1 lb ground beef, not lean
- 1⁄4 cup flour, plus
- 1 1⁄4 cups flour
- 1 1⁄3 cups beef broth
- 4 cups water
- 3 teaspoons chili powder
- 2 tablespoons grated then chopped fine carrots
- 1 tablespoon white vinegar
- 2 tablespoons dried onion flakes
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1⁄4 teaspoon garlic powder
- 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.
This recipe is good but not like Tommy's really. The other recipes I've looked up say 3 TABLESPOONS of chili powder, not 3 teaspoons. So I may try doing that instead. I'm pregnant
I grew up with an Original Tommy's restaurant across the street from my High School in La Habra California, and spent at least $1000 per year on their food. This is a reasonable facsimile of the famous Tommy's http://www.originaltommys.com chili. It takes a few times to get it figured out. Needs plenty of beef fat and cook time to get the color and taste right. Too much flour will kill it. Great with pickles, mustard, tomatoes, and onions. Until Tommy's opens a restaurant in my town, this recipe will work for me.