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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Copycat Tommy's Chili Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1.5-2 LB of ground beef (80/20% fat content)

1 Medium Carrot, chopped in a food processor

1 Large Onion, chopped in food processor

16-20oz beef broth

2 Tablespoons + 2 tsp of chili powder

1 teaspoon of salt

2 Teaspoon of paprika

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon black pepper

1 tsp of cayenne

2 tsp cumin

3 Tablespoon of white vinegar

7-8 Tablespoons AP flour (or Masa Harina)

Directions:
Directions:
In a large pot over medium heat, add the beef, carrots, and onions and begin to brown.

Reduce heat and add broth, chili power, salt, paprika, garlic power, onion powder, black pepper, and cayenne.

Stir chili occasionally until broth begins to simmer.

Add the vinegar and flour. Simmer on low, stirring occasionally, for 45-60minutes. Add splashes of broth if chili becomes too thick.

Number Of Servings:
Number Of Servings:
4-6 Servings
Personal Notes:
Personal Notes:
Best if refrigerated overnight. To reheat place in a sauce pan and cook on low until heated through, or place in microwave until heated through.

Chili will be very thick when finished.

Can also be done in slow cooker.

Cook beef, carrots, and onions on high. Until beef begins to brown. About 2-3 hours.

Lower to low and add broth and seasonings and cook until broth has reduced and begins to thicken. About 2-3 hours.

Add the flour and vinegar and cook until thick.

 

 

 

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