Tommy’s Chili (Copycat)

6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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!

Part of the reason we love Copycat Recipes is that we can recreate our favorite foods from growing up, like Pioneer Chicken, that you simply can’t get outside of their landmark Los Angeles locations. 

Tommy's Chili in a pot

TOMMY’S CHILI

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.

Tommy's Chili Fries

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.

Tommy's Chili over a plate of French fries

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Tommy's Chili

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!
Yield 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

Calories: 201kcal | Carbohydrates: 8g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 296mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2589IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Tommy's Chili collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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

  2. 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.

  3. 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??

    1. Kroger (Ralphs in some locations) have it. Also can purchase online. Let us know what you think of the Tommy’s Chili recipe!

  4. 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!

    1. Awww Sherrill! What an amazing comment to read this morning! You truly made my day. Deeply humbled and grateful for readers like you!

  5. 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.

    1. Loved reading your back story on Tom. So sorry about the allergies. Really appreciate the five star rating Missy, thanks!