Original Tommy's Chili (Copycat recipe)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
257 kcal
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
American
Original Tommy's Chili (Copycat recipe)
Description
This copycat of Original Tommy's Chili starts by pureeing garlic, jalapeños, carrot, and onion into a paste, which forms the flavor base for the chili. Ground beef is mixed directly with this vegetable paste, spices including chili powders (regular, Chimayo, and ancho), cumin, paprika, and seasonings are added, then cooked under pressure in an Instant Pot for 18 minutes. This method avoids browning the meat and results in a smoother texture.
After pressure cooking, a slurry made with all-purpose flour, masa harina, and water is stirred in and the chili is simmered using the sauté function to thicken. A splash of vinegar is added last to brighten the flavor. The final chili is thick and flavorful, with a harmonious blend of smoky and spicy notes balanced by the subtle acidity.
This chili works well as a topping for hamburgers and hotdogs, adding robust flavor and hearty texture. Using 80/20 ground beef or a chili grind enhances the consistency and flavor depth. If Chimayo chili powder is unavailable, New Mexico red chili powder is a suitable substitute.
The recipe benefits from using finely ground chili powders and the method of pressure cooking the meat in liquid yields a tender, unified chili rather than a chunky stew. These techniques create a distinctive and well-balanced chili experience.
Ingredients
- 4 garlic cloves
- 2 jalapeños
- 1 carrot
- 1 onion medium
- 3 cups water
- 1 lb ground beef (See Note 1)
- 3 tbsp chili powder (mine in link or your favorite)
- 2 tbsp chimayo chili powder (See Note 2)
- 1 tbsp ancho chili powder
- 4 tsp cumin ground
- 4 tsp paprika
- 3 tsp salt
- 2 tsp brown sugar
- 1 tsp Mexican oregano
- 1 tsp black pepper
- 2/3 cup all-purpose flour
- 1/3 cup masa harina
- 2 cups water
- 1 tbsp apple cider vinegar or white vinegar
Instructions
- Peel and cut the carrot into 2 inch pieces. Peel and quarter the onion. Cut the stem off the jalapeños and cut lengthwise. In a food processor add the carrot, onion, garlic and pepper. Pulse until almost a paste.
- To the Instant Pot add the vegetable paste, 3 cups of water, ground beef, chili powders, cumin, paprika, salt, sugar, Mexican oregano and black pepper. Stir to mix and break up the ground beef (See Note 3).
- Close lid and make sure vent is closed as well. Select Manual Pressure (High) and set timer for 18 minutes. Allow natural pressure release (10 minutes) not a Quick Release.
- In a small bowl whisk together the flour, masa harina and 2 cups of water. Pour this in the chili mixture, stir to mix in and press the Saute option. This will sputter,so if your IP has the option, choose Saute Low, if not cover. Set for 10 minutes, stirring often. This will thicken considerably. Stir in the vinegar and let rest 5 minutes before serving.
- Spoon over hamburgers, hotdogs, French fries, tator tots, or baked potatoes. I also like to have diced onions, mustard and dill pickles alongside.
Slow Cooker Method
- Follow Steps 1 and 2 above. Add ingredients to a slow cooker EXCEPT the flour, masa harina, 2 cups of water and vinegar. Cook 8 hours on low or 4 hours on high in the slow cooker.
- In a small bowl whisk together the flour, masa harina and remaining 2 cups of water. Pour this in the chili mixture in last 30 minutes of cooking, stir to mix thoroughly and cover. This will thicken and sputter. Stir in the vinegar and let rest 5 minutes before serving.
Notes
- Use 80/20 ground beef or ask your butcher for "chili grind" ground beef for best texture.
- If you can't find Chimayo chili powder, substitute with New Mexico red chili powder.
- Adding the ground beef directly to the vegetable and spice liquid without browning helps break down the meat for a smooth chili consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 1025mg | 43% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3660IU | 73% |
| Vitamin C | 4mg | 4% |
| Calcium | 66mg | 7% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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