Tommy's Chili Good Recipes
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Tommy's Chili |
"This recipe dates back to 1946. It has the right mixture of water, flour, broth, and spices to create a thick, tomatoless chili con carne."
Ingredients :
- 1 pound ground red meat
- 1 half of cups all-reason flour, divided
- 1 1/3 cups pork broth
- 1 quart water
- three tablespoons chili powder
- 2 tablespoons finely grated 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
Instructions :
Prep : 20M | Cook : 6M | Ready in : 1H30M |
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- Place the pork in a huge, deep skillet over medium warmness, and cook dinner until lightly brown. Transfer pork to a strainer over a saucepan, and permit grease to drain for about 5 mins. Mix any drippings last in skillet into the saucepan. There need to be about 1/2 cup drippings. Return pork to skillet.
- Heat the red meat drippings within the saucepan over medium heat, and progressively blend in 1/four cup flour. Reduce warmness to low, and keep cooking 10 mins, stirring constantly, to form a golden brown roux. Pour in the red meat broth, and take away from warmth.
- Pour the water into the skillet with the red meat, and blend in remaining flour. Stir inside the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, lessen warmness to medium-low, and keep cooking 15 mins, until thickened. When it's carried out cooking, take the chili off the heat, cover it, and allow it sit for half-hour earlier than using it on burgers, and so on. It ought to thicken to a delectable brown paste because it sits.
Notes :
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