Tommy's Original Double Chili Cheeseburger Copycat!

thanks for stopping by ballistic BBQ on this video I will be making the double chili cheeseburger from Tommy's original world-famous hamburgers out of Southern California let's get going [Music] all right now Thomas is one of those iconic Southern California burger joints it's a joint born in Los Angeles 1946 there's a few more locations throughout Southern California all family owned the only thing that's really changed since 1946 is the prices very simple very straightforward menu and the most popular thing about this restaurant is the chili that they put on their hamburgers you can ever put on the fries and that's the first thing we're going to try to recreate is the chili now there is one of those kind of copycat recipes floating around the web and it's on several sites the same recipe I'm going to use that basic recipe item making some changes the changes I'm making are based on the comments that I read of people that have done this recreation and I just had this hamburger not two days ago so I think I'm a kind of dial it in a little bit better than this recipe that's floating around I hope we'll see anyway first thing we're going to do is make that chili get back to the stove here all right I have the skillet preheated I'm going to add one pound of ground beef this is 80/20 I want to get this all broken up and cooked goal is to get a lot of this grease drained off we're going to use this to make a roux as you can see it's cooking along fine and again I want to break it up into basically crumbs you know one of the comments about this knockoff recipe is it doesn't really have that dark brown color that tommy's chili actually has so this is something that I plan on correcting now two tablespoons of very finely finely minced carrots are part of this recipe on the original recipe that I'm following or at least this original copycat recipe they add this to the chili as it's kind of starting to boil I'm adding them to the meat now I want to get this chili caramelized that I want to basically dissolve into nothing and I think it's going to help with that richer color just add this to the mix here again this is two tablespoons of finely finely minced carrots stir this in so again I want to get this meat broken down to just little crumbs and this is what I'm looking for to see the carrots are cooking down really nicely the meat is in little chunks little crumbs I'm going to go ahead and pull this off the heat and drain off all this grease we're going to use this to make a roux all right cast-iron skillets heat it up I'm going to add that grease and we ended up with about a half a cup now something different that I'm adding to this recipe is 1/2 stick of butter get that melted in now something that's going to make my friends in Louisiana roll over the original copycat recipe uses flour of course for the roux I think for this recipe it'll help with the consistency and also the roots of this at Southern California I'm using masa so it's like a corn flour the same flour you would use to make tortillas I think will help with that consistency that this chili has so I'm just going to it you have this flour and just keep it stirring and they keep adding flour so there's the amount that I'm looking for it's got this kind of like brown butter kind of a thing going on all right I've been stirring this good 15 20 minutes and this is what I'm looking for just continually stirring it didn't allow it to sit too long burn on the bottom it's got an amazing amazing smell it has it kind of a corn smell it smells really good so what I'm going to do now is add 1 and 1/3 cups of beef broth this whisk and really will you know sucking up all that liquid right flame-off get this off the key we'll be using up very shortly okay I've transferred the meat into this large kind of stockpot the heat going I'm going to add four cups of water now I'm going to get that room Ickx Chur into the pot just whisked in here so into the mix one teaspoon paprika one tablespoon white vinegar two teaspoons dehydrated minced onion 1 teaspoon granulated sugar 4 teaspoons chili powder 1/4 teaspoon garlic powder 2 teaspoons kosher salt just get this whisked up here okay what I'm going to do now is bring this up to a boil once it's boiling I'm going to simmer it a good thirty minutes or so basically until it gets the consistency I want and the consistency of this chili for these burgers is pretty darn thick see it a bit we've been serving this a good thirty minutes or so as you can see it's definitely thickening up needs to be thicker so I'm going to go ahead and take the top of heat now allow it to cool just a bit as it does it's going to thicken it's going to tighten up get that kind of pasty consistency that Tommy's chilli has I'll meet you guys outside of the grill we'll cook up a Tommy's double cheese chili burger see outside all right we're ready to make this Tommy's double cheese chili burger before we do I just want to talk really quick about the chili I made again I was using existing copycat recipe that I made some tweaks to I used masa instead of all-purpose flour I think I came pretty darn close to the consistency and flavor however I think if I were to do this again I would go 5050 so half all-purpose half masa I'll make the changes down in the recipe down below the other thing I ended up doing was adding a little bit more salt as I tasted it just seemed a little bit too bland let's get the cookin first thing we're going to do is toast our buns and these are just rare old white bread buns no sesame seeds all right good toast here now we'll go ahead and drill those patties pretty darn thin patties and basically I used the same exact technique as I did with the water burger when forming these patties add some salt now this is going to be a very quick cook well these guys are cooking I'm going to go ahead and put a mustard mixture on the top bun they cut their mustard with pickle juice and looking at the mustard tasting it I think it's Coleman's mustard has that kind of fluorescent look in that sharp flavor so I'm going to go ahead and lay down some mustard on again this is the top bun they build their burgers upside down like a lot of other fast food places do [Music] give you guys a flip beautiful crust and that American cheese of course a few seconds we're going to be done here so let's start building the condiments now we're down a tomato pickles is pretty generous with the pickles some chopped onions right now we'll take that patty put it on top of the other patty some of that chili you can see how thick this chili is and I'm building this to look more like the burger that they have on their advertisements and the one they actually give you the one they actually give you looks like like it exploded basically a little bit more so a lot of chili and that bottom bun you know just like Whataburger this is an upside-down burger they build it on the paper that they wrap it up in so I'm going to attempt to flip this guy right-side up what happens here could be ugly not that bad not that bad looks a lot like the burger I ate just again a couple days ago let's give it a try here it is a big messy messy burger I'm telling you I got pretty darn close the chili tastes very much like Tommy's and like I said just a couple days ago when I was uring up for making this video I went there it's got the same not Chili's got the same consistency that masa was a good call actually I still think of 5050 maybe would get a little bit closer but just everything that's going on here you know the those minced up onions in the mix just goes very well with chili those crisp pickles that hanging us of the pickles disintegrating in my hand definitely this is a you need a burger diaper for this mmm all right carefully put that down cutting board is a disaster now I'm very pleased with this recreation here same color that chili has the same color the same again the same texture anyway guys let's get to the beer spotlight so what I'm drinking today it's a Ballast Point California kölsch and for those of you who follow or enjoy balance point this is what they used to call yellowtail it's very very similar to a pilsner that's not as harsh as an IPA but it's still pretty bold the thing I really like about this is it's kind of crisp enos kind of a little hints of fruity flavors but it's very refreshing and that's what I like about it it's not this is just weigh you down like this big ass burger is going to weigh me down anyway guys thanks for stopping by see you next video Cheers

Channel: Ballistic BBQ

Views: 214,733

Rating: 4.893322 out of 5

Keywords: Chili cheeseburger recipe, roux recipe, chili recipe, chili sauce recipe, how to make a cheeseburger, how to make an American burger, how to use a Weber Grill, Chili Cheeseburger Rezept, roux Rezept, Chili Rezept, Chili-Sauce Rezept, wie man einen Cheeseburger, wie man einen amerikanischen Burger, wie man einen Weber Grill zu machen

Id: 1zRxcv6sALk

Length: 12min 31sec (751 seconds)

Published: Mon Feb 13 2017