Best 3 Tommys Chili Recipes

ORIGINAL TOMMY'S CHILI (COPYCAT RECIPE)

Steps:

• Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
• To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
• Close lid and vent. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
• In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
• Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.

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.

TOMMY'S CHILI

Steps:

• 1. Brown your hamburger meat it a large pot in the olive oil. Drain any fat away, if you use really lean meat you don't have to drain at all.
• 2. Add the entire chopped onion, the garlic and half of the bunch of cilantro, and the lime juice, cook until the onion is done.
• 3. Add beer, the entire cans of tomatoes, one cans of green chilies, all the remaining spices and bring to a boil.
• 4. Add both cans of beans and bring to a simmer. After simmering for 15 minutes, add sugar and salt to taste. I usually do not have to add salt and very little sugar, just enough to counter the acidity of the tomatoes.
• 5. Serve with cubes of cheese, cilantro and extra green chilies.