This chili 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!
Part of the reason we love Copycat Recipes is that we can recreate our favorite foods from growing up. Pioneer Chicken and In-N-Out Animal Style Fries are two of my favorite nostalgic recipes from my childhood!
Sabrina’s Tommy’s Chili (Copycat) Recipe
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.
Recipe Card
Ingredients
- 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
Instructions
- 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.
Nutrition
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Table of contents
About this Recipe
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. I’ve picked up some essential tips to making this copycat recipe spot on and included them below.
Recipe Tips & Tricks
- Let it sit overnight so all the flavor can absorb. I know it’s going to be hard not to dive right in, 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.
What to Pair With Tommy’s Chili (Copycat)
- Fries: Top this delicious chili on top of Fries, just like they do at Tommy’s. Use a thicker cut fry, but not steak fries. Thin shoestring fries get soggy too fast and steak fries don’t crisp up enough.
- Hot Dogs and Burgers: Add the chili on top of your Bacon Wrapped Hot Dogs and Butter Burgers.
- Toppings: Unless you are a chili purest (only chili), the toppings you pick matter. You want dill pickles, diced white onion, and yellow mustard. I don’t know why but when you add these to your Chili, magic just happens.
- Cheese: While there is a hack to use Velveeta slices, I’m only using Extra Sharp American Cheese slices. Always put the chili on top of the cheese – it gets much more melty and gooey that way!
- 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).
How to Store
- 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.
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Pictures used in previous post:
Would you be able to provide a specific brand name for Extra Sharp American Cheese? I saw the comment about Kroger’s and I do live near a Ralph’s so I checked there and they don’t carry it. The manager said they’ve never heard of it either. I have also searched online and I can not locate a resource for it so if you could point to a reseller online that would be helpful as well. Thanks!
That’s sounds frustrating Bill. I’m not sure why your local grocery stores don’t carry extra sharp American Cheese. I have found it at my Ralphs and Kroger affiliated grocers as well as Alpha Beta and sometimes Smart&Final if you have those. In the mean time. The full bodied flavors of sharp cheese that melts well is the goal. Feel free to use substitutes and hope your chili turns out great!
you forgot the cumin
Did you work at Tommy’s Chili? How much did you add to your chili?
Best chili sauce recipe I’ve made and I’ve tried several. This is definitely close to Tommy’s. Made dogs last night will be making burgers soon! This is now my keeper chili recipe. Thanks Sabrina, well done. Nailed it!
You’re welcome Jack and thanks for the five star review!
How can I do this recipe in a slow cooker?
I serve it in a crockpot to keep it warm for large crowds
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.
I haven’t tested this recipe using a crockpot but it’s on the list! Here’s my Slow Cooker Beef Chili recipe if you’re interested: https://dinnerthendessert.com/slow-cooker-beef-chili/
Delicious. Just ate a chili dog and I couldn’t ask for for a better topping. This is an absolute keeper, just like every other recipe I’ve tried from you. I might even make up a big ol’ batch and pressure can it for convenience. Thumbs up from my son as well. Easy to turn out as well. Thank you.
You’re welcome Alan!
Good, but not even close to Tommy’s.
Shucks…sorry it didn’t meet your expectations Lori.
If I triple the recipe will the cooking time change?
No. Just make sure you allow your chili to cook until it thickens.
I live near a Tommy’s in LA. This is an excellent match and I’m serving it up on burgers and dogs tomorrow. Thanks for the great recipe! It’s the bomb
You’re welcome Ben and thanks for the five star review.
First time through the recipe, you follow the recipe and then decide what you’ll tweak, right? Well, we have a place in Sacramento called Willie’s that uses the slammer sauce from Tommy’s. My guess is that Willie’s leaves out the cayenne and only uses 1 tbs of chili powder, because while the heat level of this is fine for me, my wife thought that I had given her a spoon of pure lava. Also, the recipe makes perfect consistency without the simmering, but chili needs to develop while simmering so I had to double the beef broth to let the flavors build. Other than that, the flavor and the mouth feel are spot on. I might add a bit more carrot next time, too, but we shall see.
In my 40 years of cooking, I have yet to come across extra sharp American cheese. I have only seen extra sharp cheddar cheese. Where do you purchase extra sharp American cheese??
Kroger (Ralphs in some locations) have it. Also can purchase online. Let us know what you think of the Tommy’s Chili recipe!
If you live in the Philadelphia, DE, or NJ area, Cooper Sharp American is everywhere. We move to Charleston, SC two years ago and no one here ever heard of it. I finally found it at Food Lion. Once you’ve tasted it, you’re hooked.
Hope this helps, and I hope you’re able to find it.
I give it five stars before even making it. Sabrina you are the bomb! Your cookbook is dog-eared. We have a rotation of your dinner recipes. I love every recipe of yours that I try. I enjoyed this string of comments…your following comes to the front to protect your honor!
Awww Sherrill! What an amazing comment to read this morning! You truly made my day. Deeply humbled and grateful for readers like you!
I’m sadly allergic to corn so I wasn’t able to add the masa harina and had to sub something else, but it still was so good. Adding the corn would have been so much better, and I don’t recommend anyone skip that part, but know it’s still good without it.
I grew up in SoCal and have missed Tommy’s. I’ll still eat there when I’m visiting only I chase my chili burger with Benedryl these days lol.
I wanted to share that I came across a commenter online that said they knew Tom back in the day as they were competitors in the Burbank area. I think he said he owned “The Hot Dog”. In any case, he said they both used RC Provisions brand chili base so I looked them up. Their ingredients also list Cumin and Oregano so I added ½ teaspoon of cumin and ½ teaspoon of Mexican Oregano this time and I have to say it really brought it together. Also, I used Better Than Bouillon Beef paste and water instead of broth and even added an extra teaspoon of the beef paste and I felt it was just right.
This recipe is the closest I’ve tried yet to the real deal so it’s made a permanent spot in my personal recipe book.
Loved reading your back story on Tom. So sorry about the allergies. Really appreciate the five star rating Missy, thanks!
Great recipe. I added 1 cup beef broth and 1/2 T cumin.
Delicious! Easy to make!