Original Tommy's World Famous Hamburgers clone modified by JB
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. Daddy JB worked there back in the late 40s and early 50s before getting drafted and going to Korea. BTW, Tommy's only had 'chips' until the 80s.
AFAIK this was the place they parodied on SNL.
By adding the right combination of water and flour and broth and spices to the meat we can create a thick,
tomato-less chili sauce worthy of the gajillions of University of Southern California (
Yes, Sammy USC!) college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen 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.
Chili
1 pound ground beef (not lean) 70/30
1:1 to 3:1 flour versus poured off fat depending on how thick you want it....I do 2:1, this is the BIG variable
1 1/3 cups beef broth aka 14 ounces
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 cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon of black or red pepper
Roux. Something good can come from the French without having to surrender.
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. Be careful....it WILL burn like lava if it hits your skin. 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.
Burger hints....
Cooking....
1. Preheat grill on high if using a gas unit don't ask about fried....I doan fry burgers.....
2. Burgers should be thick, sprinkled with Lawry's and garlic
3. 6-7 minutes a side.
4. Last 45 seconds apply cheese
5. Last 30 seconds toast buns
Assembly......
1. Sprinkle about 1 tablespoon of diced onion onto the chili which is on top of the burger with or w/o cheese.
2. Arrange 4 to 5 pickle slices on the onion....I skip the pickles....just my preference.
3. Place a thick slice of beefsteak tomato on next.
4. Spread mustard over the face of the top (I like my toasted as noted above) bun and top off your hamburger by turning this bun over onto the tomato.
5. Eat, then hope your date ate the same thing.....or brush yer teeth.