Original Tommy's Chili Clone - No beans, no tomato

Jason N - Home Chef

"After a number of attempts, I have created a chili that is very close to the Original Tommy's Chili in California. This thick, tomato and bean free chili is perfect for topping burgers and dogs. Enjoy!"
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Original recipe yields 20 servings

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  1. Brown meat, drain fat and reserve 1/2 cup fat, add vegetable oil if not enough beef fat to make 1/2 cup - set browned meat aside.
  2. Add A/P flour to fat in same pot, stir to make paste, cook on low-med heat, stirring occasionally, until roux is golden to light brown.
  3. While roux is cooking, place onion, carrot, and 1/4 cup water in blender and puree until smooth
  4. When roux is proper color, slowly whisk in onion/carrot puree and beef broth until smooth.
  5. Add beef and masa - stir well
  6. Add water and remaining seasonings - stir well
  7. Cook on medium heat until boiling, stirring often
  8. Reduce heat and slow simmer for 1 hour, uncovered, stirring often to prevent bottom burning
  9. Remove from heat and let stand for 30 minutes before serving


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