TOMMY'S CHILI

Tommy's Chili image

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.

Provided by LesFilling

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 ½ cups all-purpose flour, divided
1 ⅓ cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
¼ teaspoon garlic powder

Steps:

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.
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 : Calories 270.8 calories, Carbohydrate 27.6 g, Cholesterol 46 mg, Fat 10 g, Fiber 2.5 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 1041.6 mg, Sugar 1.4 g