Tommy’s Chili (Copycat) is a spot on recreation of the signature beef chili that has had Los Angeles natives hooked on Tommy’s Original for over 70 years!
Since 1946, Tommy’s Original Burgers has been iconic fast food for Southern Californians. I grew up ordering from their simple menu, enjoying signature burgers and fries made with quality ingredients. Nothing is more iconic and nostalgic to me than their mouth-watering Tommy’s Chili.
Now, if you are a Los Angeles native, you might be a bit skeptical at first when I tell you this copycat Tommy’s Chili recipe is the real deal. I get it, I’ve been looking for years to recreate their delicious, well-guarded recipe and tried my fair share of flops before I finally perfected it.
The thing that makes Tommy’s Burgers, and Chili, so good and world famous is their uncompromising commitment to quality and consistency. They don’t even sell franchisee licenses because they don’t want their signature dishes messed with or altered.
Whether it’s the original location on Beverly and Rampart, lines around the corner, or one of their over 30 locations spanning to Nevada, you are going to get the same spicy, buttery, meaty chili every time. That’s why it was so important to me to get this right before posting about it.
It didn’t hurt that I got to do a lot, A LOT, of taste testing of my absolute childhood favorite along the way to the perfect Tommy’s Chili Copycat!
I’ve picked up some essential tips to making this copycat recipe spot on and included them below. While your Chili will be delicious without following them, if you want an exact taste and texture (just as important!) to Tommy’s Chili make sure you read up on them before you start this recipe.
POPULAR COPYCAT RECIPES:
HOW TO MAKE TOMMY’S CHILI
- Process the carrots until very fine.
- Cook beef and carrots together.
- Add in your spices and cook.
- Add in broth and masa harina.
- Reduce to a simmer and cook for 30 minutes.
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HOW TO SERVE TOMMY’S CHILI
The classic way to serve Tommy’s Chili is on top of burgers, fries, and hot dogs, but there are a few key points if you are serious about to recreating these iconic menu items.
- Fries: Use a thicker cut fry, but not steak fries. Thin shoestring fries get soggy too fast and steak fries don’t crisp up enough. We like to use Ore Ida Golden Fries.
- Toppings: Unless you are a chili purest (only chili), the toppings you pick matter. You want dill pickles, diced white onion, and yellow mustard. We don’t know why but when you add these to your Tommy’s Chili, magic just happens.
- Cheese: While there is a hack to use Velveeta slices, we are as uncompromising as Tommy’s Original and only use Extra Sharp American Cheese slices. Always put the chili on top of the cheese – it gets much more melty and gooey that way!
- Hot Dogs and Burgers: Tommy’s uses 100% all beef dogs and burgers and white buns with no sesame seeds.
- Peppers: The pickled yellow peppers that they offer are called Cascabella Peppers. In the grocery store, you’ll find them labeled as “Hot Chili Peppers” in the pickled peppers section (near olives).
TIPS FOR MAKING TOMMY’S CHILI
- Let it sit overnight so all the flavor can absorb. I know it’s going to be hard not to dive right in, and we totally sampled a bunch before letting rest, but it’s so much better once it’s had a chance to come together in the fridge overnight and then reheated.
- Carrots are essential to the base of this chili recipe. You want them to be reduced to flakes to get the right consistency. If you don’t have a food processor, use a fine grater.
- Don’t substitute the Masa Harina (corn flour). You only need a little bit so you might be tempted to just use regular flour. Instead, plan on using Masa Harina in another copycat recipe like Cheesecake Factory Corn Cakes.
MORE POPULAR RESTAURANT COPYCAT SIDE DISHES:
HOW TO STORE TOMMY’S CHILI
- Serve: This chili can be kept at room temperature for up to 2 hours. Place in a crockpot on low for 4 hours to keep warm for longer.
- Store: You can keep your leftovers (if there are any!) in the fridge for up to 4 days in a sealed container.
- Freeze: Tommy’s Chili keeps really well in the freezer for up to 3 months. Thaw in the fridge overnight and heat on the stovetop.
- 1 pound ground beef , (85/15)
- 1 large carrot
- 3 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons masa harina , (corn flour)
- 2 cups beef broth
- 1 tablespoon white vinegar
- 1/4 cup flour
- Add your carrots to a food processor until they're very finely chopped and the food processor stops making them smaller.
- Add the ground beef and carrots to a large dutch oven on medium high heat and cook until the beef is no longer pink, breaking it apart as you go, about 5-6 minutes.
- Lower the heat to medium and add in the chili powder, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and masa harina, stirring well to combine.
- In a small cup whisk together the beef broth, vinegar and flour until the flour is completely absorbed, then add it into the pot.
- Reduce heat to a simmer and cook for an additional 30 minutes to thicken.