Secret Recipes

This copycat recipe may be for the entire burger. However, anyone who always visit Tommy’s know that the chili is what made people come back to this famous restaurant. The chili recipe is also the part the needs much attention. As it turns out, the chili recipe is an old chili con carne dish made by Tommy Koulax, Tommy’s World founder, back in the 1940s for one of its first hamburger stand located at the corner of Beverly and Rampart Boulevards in LA. By combining the right amount of flour, water, broth and spices to the meat, you’ll be able to make a tomato-less chili sauce that is not only thick that makes all the California college students come back for more. And even if you don’t live close to any of the two dozen Tommy’s World outlets, you can still get this chili delivered to your home. But, make sure you really love this chili. Because if you have this deliver, you’ll be spending about 70 bucks for the overnight shipping and dry ice packaging. Plus, don’t expect that you’ll find the ingredients on the label because the chili will be stored in a mustard jug.

Makes: 8 burgers (6 cups of chili)

Ingredients:

CHILI:

1 lb ground beef (not lean)

4 c water

1 and 1/3 c beef broth

¼ c flour plus 1 and ¼ c flour

3 Tbsp chili powder

2 Tbsp carrot (grated then chopped)

1 Tbsp white vinegar

2 Tsp salt

2 Tsp dried onion (minced)

1 Tsp paprika

1 Tsp granulated sugar

¼ Tsp garlic powder

32 to 40 slices of hamburger pickles

8 hamburger buns

8 large beefsteak tomato slices (1/2” thick)

3 lb ground beef

16 Kraft cheddar cheese Singles slices

½ c diced onion

¼ c yellow mustard

Drain the fat from the meat using common kitchen gadgets

Procedure:

1. 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.