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.
The classic way to serve Tommy’s Chili is on top
of burgers, fries, and hot dogs, but there are a
few key points if you are serious about to
recreating these iconic menu items.
Fries- Use a thicker cut fry, but not steak fries.
Thin shoestring fries get soggy too fast and steak
fries don’t crisp up enough. We like to use Ore
Ida Golden Fries.
Toppings- Unless you are a chili purest (only
chili), the toppings you pick matter. You want
dill pickles, diced white onion, and yellow
mustard. We don’t know why but when you add these
to your Tommy’s Chili, magic just happens.
Cheese- While there is a hack to use Velveeta
slices, we are as uncompromising as Tommy’s
Original and only use Extra Sharp American Cheese
slices. Always put the chili on top of the cheese
– it gets much more melty and gooey that way!
Hot Dogs and Burgers- Tommy’s uses 100% all beef
dogs and burgers and white buns with no sesame
seeds.
Originally Submitted
8/19/2020
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