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Copycat of Original Tommy's Chili Sauce Recipe
Serves 10
1 hr 5 min – 2 hrs 5 min
A tomato-less Southern California–style chili con carne, thickened with browned flour and masa for a creamy, fine-textured sauce.
| prepPreheat Instant Pot or have stovetop ready | ||||||
| 1 carrot | Process carrot & jalapeño into paste | Add beef, spices & water; mash beef until fine | Instant Pot: sauté 7 min, then high pressure 15 min | Natural release 10 min, switch to venting | Sauté low, pour in flour slurry while whisking | Simmer 13 min, stirring occasionally |
| 1 large jalapeño | ||||||
| 450 g ground beef (at least 20% fat, 30% preferred) | ||||||
| 710 ml water (for the chili base) | ||||||
| 3 tablespoons Mexene chili powder | ||||||
| 2 tablespoons Gebhardt chili powder | ||||||
| 9 g ground cumin | ||||||
| 7 g kosher salt | ||||||
| 8 g paprika | ||||||
| 3 g sugar | ||||||
| 1 teaspoon ancho chili powder | ||||||
| 1 teaspoon onion powder | ||||||
| ½ teaspoon garlic powder | ||||||
| ½ teaspoon Mexican oregano | ||||||
| 1 teaspoon black pepper | ||||||
| 1 teaspoon white vinegar | ||||||
| 60 g all-purpose flour (for browning) | Brown flour in skillet, medium heat, 15 min | Add masa & barley flour, brown 3 min more | Cool flour mixture, whisk in water until smooth | |||
| 60 g masa harina | ||||||
| 30 g barley flour | ||||||
| 360 ml water (for the flour slurry) | ||||||
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