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https://keviniscooking.com/original-tommys-chili-copycat-recipe/
Ingredients
4 garlic cloves
2 jalapeños
1 carrot
1 medium onion
5 cups water (divided)
1 lb ground beef (See Note 1)
3 tbsp chili powder
2 tbsp Chimayo chili powder (See Note 2)
1 tbsp Ancho chili powder
4 tsp ground cumin
4 tsp paprika
3 tsp kosher salt
2 tsp brown sugar
1 tsp Mexican oregano
1 tsp black pepper
1 tbsp cider apple vinegar (or white vinegar)
2/3 cup flour
1/3 cup Masa Harina
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 vent. Select Manual Pressure 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 remaining 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.
Notes
1. I get a 80/20 ground beef, If you can find it at your market, or ask the butcher, use a “chili grind” ground beef, it’s finer consistency than regular ground beef and perfect for this.
2. Feel free to substitute Chimayo chile powder with any New Mexico red chile powder if you can’t find it. I order online.
3. By adding the ground beef to the liquid and NOT browning it allows it to break down easier and the result is a smooth chili.
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