Tommy's Famous Chili Hamburger
Source of Recipe
the web
List of Ingredients
1 pound ground beef (not lean)
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoons grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
Recipe
Strain the fat out of the meat with popular
and common kitchen gadgets
1. 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 minutes), pour the meat into a strainer over a large
cup or saucepan. Let the fat drip out of the meat for
about 5 minutes, then return the meat back to the first
saucepan. Cover and set aside.
2. 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 drained off
around 1/2 cup of the stuff). When the fat is hot, add
1/4 cup flour to the pan and stir well. Reduce heat to
medium low, and continue to heat the roux, stirring
often, until it is a rich caramel color. This should take 10
to 15 minutes. Add the beef broth to the pan and stir.
Remove from heat.
3. Meanwhile, back at the other pan, add the water to
the beef, then whisk in the remaining 1 1/4 cups flour.
Add the roux/broth mixture and the other chili
ingredients and whisk until blended. Make sure your
grated carrot is chopped up to the size of rice before you
add it.
4. Crank the heat up to medium high. Stir often until you
see bubbles forming on the surface of the chili. Turn the
heat down to medium low, and continue to simmer for 15
to 20 minutes, or until thick. The chili should be calmly
bubbling like lava as it simmers. When it's done cooking,
take the chili off the heat, cover it, and let it sit for 30
minutes to an hour before using it on the burgers. It
should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds
of hamburger into 16 portions of 3 ounces each. Grill the
burgers in a hot skillet or on an indoor griddle for 4 to 5
minutes per side or until done. Sprinkle some salt and
pepper on each patty.
6. Build the burgers by lightly toasting the faces of the
hamburger buns. Turn them over into a hot skillet or a
griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
11. Sprinkle about 1 tablespoon of diced onion onto the
chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top
off your hamburger by turning this bun over onto the
tomato.
Makes 8 burgers. (6 cups of chili.)
Tidbits
Make sure the ground beef you use has a fat content of
at least 20 percent. This way you'll be sure to get enough
fat to make the roux.
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