SMF Premier Member
- Joined Oct 17, 2009
I don't see a chili section so I'll put it here. All you So. Cal. members that love Tommy Burger check this out. I've been trying to duplicate there chili and I think I've got it very close. I take one pound of 73/27 ground beef and cook it up in my dutch, it's an enamel dutch on the stove. Take the beef and put in a strainer and get all the fat out and save it. put the fat back in the dutch and add one cup of flour and start mixing. Add olive oil a little bit at a time until you have a roux going. While the roux is cooking, "you don't want it cooked to much keep it light colored" take the ground beef and put it in a food processor with 1-10 oz. can of red enchilada sauce and puree it. Once the roux is ready add 1-10 oz can of red enchilada sauce and start whisking. Now you add another can and whisk,then another, then another for a total of 4 cans. Once it's all mixed well add the contents from the food processor and mix well. Now add one teaspoon of paprika and one teaspoon of Chile powder and mix well. I did this until it tasted about right, I think I added three of each but not sure. I added a little bit of kosher salt, not much as I'm trying to stay away from salt. Personally I should have left it out. I've been eating Tommy's for 35 years and have one down the street from me but if I can make my own chili burgers at home what the heck. I made enough that I can freeze some in small containers for when I get that hankering. Enjoy!