Tommys World Famous Hamburgers Recipes
TOMMY'S HAMBURGER CHILI SAUCE
This recipe is posted by request. Clone recipe by Todd Wilbur. Serve on burgers, or hot dogs I would think.
Provided by Diana Adcock
Categories Meat
Time 1h5m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large saucepan brown meat over medium heat, crumbling as you cook.
- Pour meat in to a strainer over a bowl.
- Reserve 1/2 cup fat and return meat to saucepan.
- In a medium saucepan heat fat over medium heat.
- When hot whisk in the 1/4 cup flour.
- Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
- Add beef broth and whisk well.
- Remove from heat.
- In the meat saucepan add water to the cooked beef.
- Whisk in remaining flour.
- Add the roux/broth and remaining ingredients.
- Heat to medium high stirring often.
- Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
- Remove from heat and let stand 30 minutes to thicken.
Nutrition Facts : Calories 294.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 51.6, Sodium 971.4, Carbohydrate 27.2, Fiber 1.7, Sugar 1.7, Protein 18.1
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- * Note: Make sure the grnd beef you use for the chili has a fat content of at least 20 percent. This way you'll be sure to get sufficient fat to make the roux.
- Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble the meat as it browns. When the meat has been entirely cooked (7 to 10 min), pour the meat into a strainer over a large c. or possibly saucepan. Let the fat drip out of the meat for about 5 min, then return the meat back to the first saucepan. Cover and set aside.
- With the fat from the meat, we will now make a roux - a French contribution to thicker sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over medium heat (you should have liquid removed off around 1/2 c. of the stuff). When the fat is warm, add in 1/4 c. flour to the pan and stir well. Reduce heat to medium-low, and continue to heat the roux, stirring often till it is a rich caramel color. This should take from 10 to 15 min. Add in the beef broth to the pan and stir. Remove from heat.
- Meanwhile, back at the other pan, add in the water to the beef, then whisk in the remaining 1 1/4 c. flour. Add in the roux/broth mix and the other chili ingredients and whisk till blended. Make sure your grated carrot is minced up to the size of rice before you add in it.
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