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Add a photoServings: 8
Ingredients
- 1 lb grnd beef (not lean)*
- 1/4 c. flour plus 1 1/4 c. flour
- 1Â 1/3 c. beef broth
- 4 c. water
- 3 Tbsp. chili pwdr
- 2 Tbsp. grated (and then minced) carrot
- 1 Tbsp. white vinegar
- 2 tsp dry chopped onion
- 2 tsp salt
- 1 tsp granulated sugar
- 1 tsp paprika
- 1/4 tsp garlic pwdr
- 3 lb grnd beef
- 8 x hamburger buns
- 16 slc Kraft cheddar cheese Singles
- 1/2 c. diced onion
- 32 x to 40 hamburger pickles (slices)
- 8 slc large beefsteak tomato (1/2 inch thick)
- 1/4 c. yellow mustard
Directions
- Strain the fat out of the meat with popular and common kitchen gadgets Roux. Something good can come from the French.
- 1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 min), pour the meat into a strainer over a large c. or possibly saucepan. Let the fat drip out of the meat for about 5 min, then return the meat back to the first saucepan. Cover and set aside.
- 2. With the fat from the meat, we will now make a roux - a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have liquid removed off around 1/2 c. of the stuff). When the fat is warm, add in 1/4 c. flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux, stirring often till it is a rich caramel color. This should take from 10 to 15 min.
- Add in the beef broth to the pan and stir. Remove from heat.
- 3. Meanwhile, back at the other pan, add in the water to the beef, then whisk in the remaining 1 1/4 c. flour. Add in the roux/broth mix and the other chili ingredients and whisk till blended. Make sure your grated carrot is minced up to the size of rice before you add in it.
- 4. Crank the heat up to medium/high. Stir often till you see bubbles forming on the surface of the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 min, or possibly till thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 min to an hour before using it on the burgers. It should thicken to a tasty brown paste as it sits.
- 5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3 ounces each. Grill the burgers in a warm skillet or possibly on an indoor griddle for 4 to 5 min per side or possibly till done. Use some salt and pepper on each patty.
- 6. Build the burgers by lightly toasting the faces of the hamburger buns.
- Turn them over into a warm skillet or possibly a griddle on medium heat.
- 7. Place one patty onto the bottom bun.
- 8. Position two slices of cheese on the meat.
- 9. Place another beef patty on the cheese.
- 10. Spoon about 1/3 c. of chili onto the beef patty.
- 11. Sprinkle about 1 Tbsp. of diced onion onto the chili.
- 12. Arrange 4 to 5 pickle slices on the onion.
- 13. Place a thick slice of tomato on next.
- 14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun over onto the tomato.
- Makes 8 burgers. (6 c. of chili.)
- *TidbitsMake sure the grnd beef you use has a fat content of at least 20 percent.
- This way you'll be sure to get sufficient fat to make the roux.
- This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there for the chili - and which's the part of this clone they really want. Which's also the part which required the most kitchen sleuthing. Turn out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. Adding the right combination of water and flour and broth and spices to the meat we can create a thick tomato-less chili sauce worthy of the gajillions of southern California college students which make late-night Tommy's runs a four-year habit. And if you do not live near one of the two-dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really dig the stuff: You'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And do not expect to see the ingredients on the label since the chili comes packed in a gallon-size mustard jug.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 8 servings | |
| Calories 661 | |
| Calories from Fat 373 | 56% |
| Total Fat 41.49g | 52% |
| Saturated Fat 16.07g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 1169mg | 49% |
| Potassium 707mg | 20% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.95g | 3% |
| Protein 44.78g | 72% |
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