ORIGINAL TOMMY'S CHILI RECIPE

Steps:

• 1)Remove the stem and seeds from the Jalapeño. Coarsely chop your Carrot and place it with the Jalapeño into a food processor and process until it becomes a paste. If you don't have a food processor, grate the carrot and jalapeño then chop them well so it becomes a paste. Place this mixture into the pot.
• 2)Add these to the pot: 3 Cups of Water, 1 Pound of Ground Beef, 3 Tablespoons Mexene Chili Powder, 2 Tablespoons Gebhardt Chili Powder, 4½ Teaspoons of Ground Cumin, 3½ Teaspoons of Kosher Salt, 4 Teaspoons of Paprika, 1½ Teaspoon of Sugar, 1 Teaspoon Ancho Chili Powder, 1 Teaspoon of Onion Powder, ½ Teaspoon of Garlic Powder, ½ Teaspoon of Black Pepper, 1 Teaspoon of White Vinegar and ½ Teaspoon Mexican Oregano (if you're not using Ground Oregano, put the dried leaves in the palm of your hands and rub them back and forth to break up the leaves into small pieces, there shouldn't be any whole pieces).
• 3)Using your hands, mash and break up the ground beef, there shouldn't be any chunks left. This technique is how you get that fine texture for chili sauce (browning the beef will never give you the correct texture).
• 4)Instant Pot: Press Sauté and adjust to the "More" setting, after 3 minutes stir constantly with a mixing spoon or spatula for 4 minutes. Then press Cancel to turn off Sauté mode, then choose High Pressure / Manual and set it for 15 Minutes. Stovetop: Turn the heat on high, wait about 1 minute then stir constantly with a mixing spoon or spatula until the mixture starts to simmer. Turn the heat to low, cover your pot and let it simmer for 1½ hours.
• 5)*This step of browning the flour needs constant attention. Place a large stainless steel skillet pan on your stovetop and turn the heat to medium. Place ½ Cup of All Purpose Flour into the pan, shake and whisk the flour constantly for about 15 minutes or until the flour becomes a light brown color. Add 6 Tablespoons of Masa Harina and a ¼ Cup of Barley Flour and brown for 3 more minutes. Place the flour mixture into a bowl, once it has cooled. Add 1 ½ Cups of Water and whisk very well until smooth, then set aside. (See the picture above the recipe to get the correct coloring)
• 6)Instant Pot: When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting - once the pin drops open the lid. Press Cancel to turn off Keep Warm mode, choose Sauté and press Adjust so it's on the "Low" option. Pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer on Sauté mode for 13 minutes stirring occasionally. Stovetop: Remove the lid, then pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer for 13 minutes stirring occasionally. Use this chili sauce with hot dogs, hamburgers or chili fries. Enjoy!