Tommy's Original Double Chili Cheeseburger Copycat!

Thanks for stopping by Ballistic Barbecue in this video. I'll be making the Double Chili Cheeseburger from Tommy's Original World Famous Burgers in Southern California. Let's start now. Tommy's is one of those iconic Southern California burger joints. It is a place born in Los Angeles 1946, there are a few more places throughout Southern California, all family owned, the only thing that has really changed since 1946 are the prices, a very simple menu, very direct and the most popular thing about this restaurant It's the

chili

they put on their hamburgers. You can ask them to put it on. in the fries and that's the first thing we're going to try to recreate is the

chili

.

Now there is one of those types of

copycat

recipes floating around the web and the same recipe is on several sites. I'm going to use that basic recipe. recipe I'm making some changes The changes I'm making are based on comments I read from people who have done this Recreation and I just ate this burger not two days ago, so I think I can mark it down a little. a little better than this recipe floating around out there. I hope we see it anyway. The first thing we're going to do is get that kid back to the stove.

Okay, I've got the pan preheated and I'm going to add a pound of ground beef. 8020 I want to divide all this and cook it. The goal is to drain a lot of fat. We're going to use this to make an r, as you can see it's cooking nicely and again I want to break it down into basically. crumbs now, one of the comments about this

copycat

recipe is that it doesn't really have that dark brown color that Tommy's chili actually has, so this is something I plan to correct now. 2 tablespoons of very finely chopped carrots are part of this recipe.

In the

original

recipe I'm following or at least this

original

copycat recipe, they add this to the chili when it's starting to boil. I'm adding them to the meat now I want to caramelize this chili and I want it to basically dissolve into nothing and I think it will help with that richer color so just add this to the mixture here again it's two tablespoons of finally chopped carrots stir this in , so again I want to break this meat down into little crumbs. Okay, and this is what I'm looking for. You can see that the carrots are cooking very well.

The meat is in small pieces, small crumbs. I'm going to go ahead and take this off the heat and drain off all this fat. I'm going to use this to make a rue. Okay, heated cast iron skillets. I'm going to add that fat and we end up with about half a cup. Now something different I'm adding to this recipe is half a loaf. of butter to melt now something will make my friends in Louisiana give up the original copycat recipe uses flour, of course, for the Rue. I think for this recipe it will help with the consistency and also the roots of this in Southern California.

I'm using Masa, so it's like a flow of corn, the same flour that you would use to make tortillas and I think it will help with that consistency that this chili has, so I'm just going to add this flour and keep stirring. I'm going to keep adding flour until there's the amount I'm looking for, I see it has something like brown butter, something like that is fine. I have been stirring this for a good 15 to 20 minutes and this is what I am looking for just stirring continuously. I didn't let it sit for long and it burned on the bottom.

It has an incredible smell. It has that kind of corn smell. It smells very good. So what I'm going to do now is add. one and A3 cups of meat broth, this whisk very well, look how it is absorbing all that liquid, okay, turn off the heat, take this off the heat, we will use it very soon, okay, I have transferred the meat to this type of large broth pot, turn on the fire. I'm going to add four cups of water now. I'm going to put the rue mixture in the pot. Mix this in here, so in the mixture, one teaspoon of paprika, 1 tablespoon of white vinegar, two tablespoons of dried chopped onion. teaspoon granulated sugar four tablespoons chili powder 1/4 cup garlic powder 2 teaspoons kosher salt just whisk this in here okay what I'm going to do now is bring this to a boil once it's boiling I'm going to to simmer Well, about 30 minutes, basically, until I get the consistency that I want and the consistency of this chili for these burgers is quite thick.

Look, at one point we've been pouring this for a good 30 minutes, as you can see, it's definitely thickening. It should be thicker, so I'm going to go ahead and take it off the heat. Now I'm going to let it cool a little bit while it's doing that, it's going to thicken and harden and get that kind of pasty consistency that Tommy's chili has. See you outside at the grill, we'll be cooking up Tommy's Double Cheese Chili Burger. See you outside okay we're ready to make this Tommy's Double Cheese Chili Burger before we do it. I just want to talk real quick about chili.

I did it again. I was using an existing copycat recipe that I made some adjustments to. I used Masa instead of all-purpose flour. I think I got pretty close on the consistency and flavor, however, I think if I were to make this again I would go 50./50 so half all purpose half Dough I will make the changes in the recipe below. The other thing I ended up doing was adding a little more salt when I tried it, it seemed a little too bland, let's start cooking first. what we're going to do is we're going to toast our buns and these are just regular old white bread buns, no sesame seeds, okay, nice toast, now we're going to go ahead and grill those burgers, pretty thin burgers and I basically used the exact same technique.

What I did with the water burger when I formed these burgers, I added a little bit of salt. Now this is going to be a very quick cook while these guys cook. I'm going to go ahead and put a mustard mixture on the top bun that they cut the mustard with. pickle juice and look at the mustard tasting it. I think it's Coleman's mustard, it has that kind of fluorescent look and that intense flavor, so I'm going to go ahead and put some mustard back in. This is the top bun they build for their upside down burgers. like a lot of other fast food places they give these guys a beautiful crust and add American cheese of course we'll be done here in a few seconds so let's start making the condiments now throw in a tomato the pickles they're pretty. generous with the pickles, some chopped onions right now I'll take that Patty, I'll put it on top of the other Patty a little bit of that chili, you can see how thick this chili is and I'm preparing this to make it more like the burger they have in their ad that the one they really give you seems to have basically exploded a little more still a lot of chili and that bottom bun now like a water burger this is an upside down hamburger, they build it in the the paper in which they wrap it up so I'm going to try to flip this guy over we'll see what happens here it might be ugly not that bad not that bad it looks a lot like the burger I had again a couple of days ago let's try it here which is a burger big and messy.

I tell you I was pretty close, the chili tastes a lot like Tommy and like I said just a couple of days ago when I was getting ready to make this. video I went there it has the same consistency as Chili it has the same consistency as Masa it was a good decision I actually still think a 50/50 would maybe be a little closer, but everything that's going on here you know, those chopped onions in the mixture goes very well with the chili, those crunchy pickles, the spicy taste of the pickles, it's disintegrating in my hand, definitely, this is a burger diaper for this, okay, put down that cutting board carefully, it's a Disaster, now it was. very happy with this recreation right here color that chili is the same color same again same texture anyway guys let's go to Beer Spotlight so what I'm drinking today is a kulch from Ballas Point California and for those of you who they follow or enjoy Ballast Point, this is what they used to call Yellow Tail um, it's very pill-like, it's not as strong as an IPA, but it's still pretty bold.

What I really like about this is that it has a crunchy touch. It has fruity flavors, but it's very refreshing and that's what I like, it doesn't just weigh you down like this big burger is going to weigh me down anyway, guys, thanks for stopping by. See you next time. video greetings