ORIGINAL TOMMY'S CHILI

Steps:

• First start by preparing the chili. To do this, first brown the meat in a large-size saucepan over moderate heat. While browning the meat, crumble it. Once the meat is completely cook (about 7-10 minutes), transfer the meat to a strainer over a larger saucepan or cup. Strain the fat from the meat for approximately 5 minutes then put the meat back to the first saucepan you used. Cover the pan then set aside.
• With the fat drained from the meat, it's time to make the roux. A roux is a French dish that will make the sauces and gravies thicker and it's usually made from flour and fat. Heat the fat drippings in the saucepan over moderate heat. You should have at least a half cup of the drained fat. Once the fat is hot, add about a quarter cup of flour the saucepan and stir. Turn down the heat to moderate low and go on heating the roux, frequently stirring it, until the mixture turns caramel in color. This usually takes about 10-15 minutes. Once the color turns caramel, put the beef broth then stir. Then, remove from the heat.
• In the meantime, go back to the first pan. Put some water to the beef. Whisk in the rest of the flour (1 and ¼ cups). Put the roux and the rest of the chili ingredients. Continue whisking until well mixed. Make sure that you chop the grated carrot until it becomes the size of rice before putting it to the pan.
• Turn the heat to moderate high. Frequently stir it until bubbles starts to form on the chili's surface. Then, reduce the heat to moderate low and allow it to simmer for about 15-20 minutes, or until the mixture becomes thick. The chili should be bubbling in a calm manner while it simmers. Once the chili is done, take it off the heat then cover it. Allow it to site for about half an hour to an hour prior to using the chili on the burgers. While letting it sit, the chili should thicken until it turns into a tasty brown paste.
• For the hamburgers, start by dividing 3 lb of hamburger into 16 parts (3-oz each). In a hot skillet, grill the hamburgers for about 4-5 minutes for each side, or until cooked. You can also use an indoor griddle. Drizzle some pepper and salt on each burger patty.
• To build the hamburger, start by toasting the faces of burger buns lightly. Turn the buns over into a griddle or hot skill on moderate heat.
• Add one burger patty on the bottom burger bun.
• Assemble two cheese slices on top of the meat.
• Put another burger patty on top of the cheese.
• Scoop about 1/3 cup of the chili on top of the beef patty.
• Drizzle about a tablespoon of diced onion on top of the chili.
• Add 4-5 slices of pickles on top of the onion.
• Next, put one thick tomato slice.
• Put mustard on the fact of the top burger bun. Finish it off by turning over the top bun on the tomato.