Tommy's Chili

Tommy's Chili

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LesFilling 0

"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."
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Ingredients

1 h 30 m servings 271 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

This recipe needs some background. This is the recipe for the chili to Original Tommy's Hamburgers, located in the Los Angeles area. It has a number of devotees. Thus this chili belongs on yo...

Most helpful critical review

So where do I start.... First off, I do believe the Tommy's Recipe is worth making; but not to be eaten, rather to be used as a base for other chili. With that said, The two star rating is for t...

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This recipe needs some background. This is the recipe for the chili to Original Tommy's Hamburgers, located in the Los Angeles area. It has a number of devotees. Thus this chili belongs on yo...

So where do I start.... First off, I do believe the Tommy's Recipe is worth making; but not to be eaten, rather to be used as a base for other chili. With that said, The two star rating is for t...

Thanks to JasonN for helping "salvage" the Original Tommy's recipe. By using your variation, the chili turned out to be delicious!

Tommy's Chili Recipe. I really love Tommy Burgers and being 2000 miles away from Cali now I really miss them. 3 Years ago I ordered 1 gallon of chili from Tommy's and had it shipped. I parted o...

a floury paste

I think the point of the recipe was tomato-less chili. Not everyone can have tomatoes due to allergies. Thanks for the input on changing things around. Do you have an appropriate substitute for ...

The recipie was not bad, but PLEASE do not use 2 teaspoons of salt! I think my hearts gonna explode! I'm still trying to water it down.

You Have to and I stress 'Have' to use ground beef with fat. Lean ground beef will not give you enough fat for the rue that is needed. The Recipes tells you stir flour and drippings until gol...

Overall it was a very good base for chili, I liked the idea of sneaking in carrots, BUT I did doctor it up quite a bit-- added more spices, as well as beans, and peppers. :)

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