My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Raspberry Bread

By: Tom&Candy

Chocolate Liqueur

By: Elmotoo

Pistachio White Chocolate Chip Cookies

By: Wendy Griffin

Marinated Chicken Breasts

By: looneytunesfan

Egg Noodles

By: gypsy

More Popular Recipes

Tommy's Hamburger Chili Sauce

Recipe #43539 | 1¼ hours | 5 min prep | 6 cups (Change Servings)
(3) RATE IT NOW READ REVIEWS

DiB's

RECIPE BY: DiB's

This recipe is posted by request. Clone recipe by Todd Wilbur. Serve on burgers, or hot dogs I would think.

Posted on: Oct 18, 2002

Print Recipe

Ingredients

  • 1 lb ground beef, not lean
  • 1/4 cup flour, plus
  • 1 1/4 cups flour
  • 1 1/3 cups beef broth
  • 4 cups water
  • 3 teaspoons chili powder
  • 2 tablespoons grated then chopped fine carrot
  • 1 tablespoon white vinegar
  • 2 tablespoons dried onion flakes
  • 2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder

    • Directions

    1. 1
      In a large saucepan brown meat over medium heat, crumbling as you cook.
    2. 2
      Pour meat in to a strainer over a bowl.
    3. 3
      Reserve 1/2 cup fat and return meat to saucepan.
    4. 4
      In a medium saucepan heat fat over medium heat.
    5. 5
      When hot whisk in the 1/4 cup flour.
    6. 6
      Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
    7. 7
      Add beef broth and whisk well.
    8. 8
      Remove from heat.
    9. 9
      In the meat saucepan add water to the cooked beef.
    10. 10
      Whisk in remaining flour.
    11. 11
      Add the roux/broth and remaining ingredients.
    12. 12
      Heat to medium high stirring often.
    13. 13
      Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
    14. 14
      Remove from heat and let stand 30 minutes to thicken.

    Questions about this recipe?

    Spot an error in this recipe?

    Featured Reviews for This Recipe

    From: Chef #198236

    On Jan 8, 2006

    It's great with the cumin

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: g2keller

    On Nov 25, 2005

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Jim Williamson

    On Jun 7, 2004

    You forgot to add 1 tsp of cumin/this makes the chili taste like tommy\'s

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 cups 292g

    Recipe makes 6 cups)

    Calories 294
    Calories from Fat 108 (36%)
    Amount Per Serving %DV
    Total Fat 12.1g 18%
    Saturated Fat 4.5g 22%
    Monounsaturated Fat 5.0g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.7g
    Cholesterol 51mg 17%
    Sodium 971mg 40%
    Potassium 328mg 9%
    Total Carbohydrate 27.2g 9%
    Dietary Fiber 1.7g 6%
    Sugars 1.7g
    Protein 18.1g 36%
    Vitamin A 1000mcg 20%
    Vitamin B6 0.4mg 18%
    Vitamin B12 1.6mcg 27%
    Vitamin C 2mg 4%
    Vitamin E 0mcg 1%
    Calcium 29mg 2%
    Iron 3mg 18%

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved