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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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

271 calories; protein 17.1g; carbohydrates 27.6g; fat 10g; cholesterol 46mg; sodium 1041.6mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2009
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 your hamburger, hot dog, or french fries, not eaten alone. I am not affiliated with him, but he should get the credit for a job well done. It tastes just like the real thing, and we enjoy it immensely. Read More
(72)

Most helpful critical review

Rating: 2 stars
03/07/2007
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 the outcome of the original recipe. To call the final product a paste is quite generous. I would classify it more like a chili cake. This recipe contains way too much flour and the cooking process doesn't account for all of the flour in the recipe. The final product was dense and almost inedible. HOWEVER I took advantage of the density and the thickening capability of this "chili cake" and used it as a flavor and thickening base for another chili. If interested continue reading and take a look at the recipe I made using the Tommy's Recipe as a base. RECIPE 1. 1 small onion 2 TBS Olive Oil 3 Cloves of fresh garlic...pureed in blender or small chopper. 2. In large pot over medium heat saute puree for 3-4 minutes. 3. Add 2 TBS Chili Powder 2 tsp paprika and one large beef bouillon cube; saute until bouillon is dissolved. (make sure to stir as to not burn the spices) 4. Add 12oz of very lean ground beef to the pot and saute just until brown. 5. Add 1 TBS of tomato paste 2 cups of the "Tommy's Chili" and 1 cup of water to the mix. 6. Whisk mixture until well combined and let simmer for 20 minutes. NOW you have an excellent thick dense chili capable of using for hot dogs burgers or just eating straight. Read More
(52)
32 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
07/20/2009
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 your hamburger, hot dog, or french fries, not eaten alone. I am not affiliated with him, but he should get the credit for a job well done. It tastes just like the real thing, and we enjoy it immensely. Read More
(72)
Rating: 2 stars
03/07/2007
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 the outcome of the original recipe. To call the final product a paste is quite generous. I would classify it more like a chili cake. This recipe contains way too much flour and the cooking process doesn't account for all of the flour in the recipe. The final product was dense and almost inedible. HOWEVER I took advantage of the density and the thickening capability of this "chili cake" and used it as a flavor and thickening base for another chili. If interested continue reading and take a look at the recipe I made using the Tommy's Recipe as a base. RECIPE 1. 1 small onion 2 TBS Olive Oil 3 Cloves of fresh garlic...pureed in blender or small chopper. 2. In large pot over medium heat saute puree for 3-4 minutes. 3. Add 2 TBS Chili Powder 2 tsp paprika and one large beef bouillon cube; saute until bouillon is dissolved. (make sure to stir as to not burn the spices) 4. Add 12oz of very lean ground beef to the pot and saute just until brown. 5. Add 1 TBS of tomato paste 2 cups of the "Tommy's Chili" and 1 cup of water to the mix. 6. Whisk mixture until well combined and let simmer for 20 minutes. NOW you have an excellent thick dense chili capable of using for hot dogs burgers or just eating straight. Read More
(52)
Rating: 1 stars
10/28/2007
Thanks to JasonN for helping "salvage" the Original Tommy's recipe. By using your variation the chili turned out to be delicious! Read More
(30)
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Rating: 1 stars
01/26/2010
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 out all the chili and froze it. I just made this recipe exactly as the directions said and I've got to say although it's a good chili it's definitely not Tommy's Chili. Read More
(21)
Rating: 2 stars
01/21/2008
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 tomatoes? Read More
(17)
Rating: 1 stars
05/27/2008
a floury paste Read More
(17)
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Rating: 2 stars
02/11/2009
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. Read More
(16)
Rating: 4 stars
03/07/2011
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 golden brown. That is a must to create the flavor base or else you will end up with a floury paste. Brown the hec out of it without burning it and it will taste like Tommy's chili intended for a topping on dogs and fries. As the other reviewer states it is not a chili to be eaten alone. Top that dog with it and a pile of onions cheese and jalapenos and enjoy. Read More
(15)
Rating: 4 stars
11/08/2011
I give this recipe four stars with the qualification that it needs some serious modification. Since this is a topping for hotdogs burgers and fries NO BEANS! Chili-Beans are for flatlanders! Modify as follows: 3/4 c. flour 6-8 tbs. (or more) of chili powder 1 tsp. salt 1 tbs. (or more) garlic powder 1/2 tsp. (or more) ground cumino and one 6oz. can of tomato paste. I also add more onion and garlic when I cook the beef. This mixture will render a nice thick chili that clings to what you put it on but isn't paste-like and has a rich chili taste. Read More
(5)
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