Tommys Chili Food

TOMMY'S CHILI

Steps:

• Add your carrots to a food processor until they're very finely chopped and the food processor stops making them smaller.
• Add the ground beef and carrots to a large dutch oven on medium high heat and cook until the beef is no longer pink, breaking it apart as you go, about 5-6 minutes.
• Lower the heat to medium and add in the chili powder, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and masa harina, stirring well to combine.
• In a small cup whisk together the beef broth, vinegar and flour until the flour is completely absorbed, then add it into the pot.
• Reduce heat to a simmer and cook for an additional 30 minutes to thicken.

TOMMY'S CHILI

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.

TOMMY'S CHILI

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.

TOMMY'S HAMBURGER CHILI SAUCE

Steps:

• 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.