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

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