BBS:      TELESC.NET.BR
Assunto:  Tommy's World Famous Hamburgers, part 1
De:       Ben Collver
Data:     Sun, 29 Mar 2026 08:03:39 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tommy's World Famous Hamburgers
 Categories: Beef, Burgers, Copycat
      Yield: 8 Burgers
 
MMMMM---------------------------CHILI--------------------------------
      1 lb Ground beef; not lean
  1 1/4 c  Flour; +1/4 c
  1 1/3 c  Beef broth
      4 c  Water
      3 tb Chili powder
      2 tb Carrot; grated, then chopped
      1 tb White vinegar
      2 ts Dried minced onion
      2 ts Salt
      1 ts Granulated sugar
      1 ts Paprika
    1/4 ts Garlic powder

MMMMM--------------------------BURGERS-------------------------------
      3 lb Ground beef
      8    Hamburger buns
     16 sl Kraft cheddar cheese singles
    1/2 c  Onion; diced
     32 sl Hamburger pickles; up to 40
      8 sl Beefsteak tomato (1/2")
    1/4 c  Yellow mustard
 
  This clone recipe may be for the whole hamburger, but anybody who
  knows about Tommy's goes there for the chili, and that's the part of
  this clone they seek. That's also the part that required the most
  kitchen sleuthing. Turn out it's an old chili con carne recipe
  created back in 1946 by Tommy's founder, Tommy Koulax, for his first
  hamburger stand on the corner of Beverly and Rampart Boulevards in
  Los Angeles. By adding the right combination of water, flour, broth,
  and spices to the meat, we can create a thick, tomato-less chili
  sauce worthy of the gajillions of southern California college
  students that make late-night Tommy's runs a 4-year habit. And if you
  don't live near one of the 24 Tommy's outlets, you can still get a
  gallon of Tommy's famous chili shipped to you. But I hope you really
  dig the stuff, because you'll shell out around 70 bucks for the dry
  ice packaging and overnight shipping. And don't expect to see the
  ingredients on the label since the chili comes packed in a
  gallon-size mustard jug.
  
  Strain the fat out of the meat with popular and common kitchen
  gadgets.
  
  Chili:
  
  First brown 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.
  
  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.
  
  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.
  
  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.
  
  Yield: 6 Cups
  
  continued in part 2
 
MMMMM
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