Original Tommy’s Chili for Hamburgers and Hot Dogs
This is a copycat recipe for Original Tommy’s Hamburgers of Los Angeles,
Chili for Hamburgers and Hot Dogs.
1 lb ground beef (70% fat)
1/4 cup reserved ground beef drippings
1/4 cup all purpose flour
1 (14 oz) can beef broth
4 or 5 teaspoons chili powder
1/8 teaspoon of cayenne pepper
1 1/2 teaspoons white vinegar
1/4 cup yellow onion, diced
1 teaspoon table salt
1/2 teaspoon onion flakes
1/4 teaspoon onion powder
1/2 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon of ground cumin
Pinch of ground black pepper
In a deep, heavy skillet, brown hamburger and crumble it up, cook until no longer pink.
Drain and reserve 1/4 cup of drippings from the hamburger, (add more cooking oil, if necessary to make 1/4 cup).
Remove cooked hamburger from skillet and reserve for later in recipe.
Add the 1/4 cup of drippings back to the skillet and cook over medium heat. When drippings are heated, stir in flour to make a roux, stir out any lumps.
Cook roux, stirring constantly, for 3 or 4 minutes, until it is bubbly and reddish brown.
Add beef broth, whisk well to remove all lumps, about 30 seconds to a minute.
When all lumps are gone, stir in cooked, crumbled beef and the remaining ingredients.
Whisk well to mix the ingredients, scrape bottom of pan to prevent burning.
Reduce the heat to medium-low, and cover. Cook, covered, for about 10-minutes, stirring
occasionally, scrape bottom of pan to prevent burning.
The chili is done when you can no longer taste raw flour and the onions are tender.