Do you find yourself craving southern California's iconic Tommy's Chili but don't live near one of their beloved burger stands? This chili has captured the hearts (and stomachs) of many, with its perfect blend of spices and rich, meaty flavor.
But fear not, fellow chili lovers – today, we're going to unveil the secrets to creating a delicious Tommy's Chili copycat right in your own kitchen.
Get ready to impress your taste buds and wow your family and friends with this savory and satisfying recipe.
When I moved to southern California for college, I met a cute boy in one of my classes (that I eventually married) who absolutely loved Tommy's Burgers, a simple hamburger loaded with beefy chili.
At the time there were only a few locations of the Original Tommy's, the original in LA and one just down the road from our college. Now there are 32 in southern California and Las Vegas. They are probably second only in popularity here to In 'N Out Burgers.
This recipe is for those, like my brothers-in-law, who live in other states but sometimes just need a Tommy's fix.
If you need a gluten free chili, this recipe is just the ticket thanks to the masa harina instead of flour for thickening. And the recipe couldn't be simpler. Dump the ingredients into a pressure cooker and cook until thick.
Ingredients for Tommy's Chili Copycat
The first thing that surprised me about this chili was the lack of tomatoes. No tomatoes in chili? Huh?! My mind was blown. It's the combination of chili powders and shredded carrots that give it the characteristic reddish brown chili hue.
- ground beef (at least 10-15% fat)
- beef stock (or water)
- produce: carrot, onion, garlic
- spices: chili powder, Ancho chili powder, cumin, paprika
- light brown sugar (or granulated sugar)
- masa harina
Yes, you want to add a little sugar to balance the heat. You aren't going to create a sugary dessert chili, but the small amount actually compliments the chilies and beef.
More Chili Recipes from #OurFamilyTable
No matter how you like your chili we have a recipe for you:
Comforting Chili Recipes
- Chili Cheese Fries from Art of Natural Living
- Easy Tomato, Kidney Bean, and Roast Beef Chili Soup from Karen's Kitchen Stories
- Mole Chili from A Kitchen Hoor's Adventures
- Turkey and Quinoa Chili from Jen Around the World
- White Bean Chicken Chili with Hominy from The Spiffy Cookie
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Recipe
Ingredients
- 1 medium carrot
- 1 medium onion
- 4 cloves garlic
- 3 cups beef stock
- 1 pound ground beef
- 3 tablespoons chili powder
- 1 tablespoon Ancho chili powder
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- 2 teaspoons light brown sugar
- 1 teaspoon Mexican oregano
- ⅓ cup masa harina
Instructions
- Cut carrot and onions into quarters, place into food processor with garlic cloves. Pulse until vegetables are pureed almost like a paste.
- Add the vegetable puree to the pressure cooker with beef broth, ground beef, chili powders, cumin, paprika, brown sugar, and Mexican oregano. Stir to mix and break up the ground beef.
- Seal pressure cooker and cook on high pressure for 18 minutes. Allow pressure to release for 10 minutes, then release remaining pressure.
- Add masa harina and cook (saute for electric, medium low for stovetop) until thick, about 5-10 minutes.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Karen's Kitchen Stories
The one on Rampart was our "go-to" in college! I remember accidentally leaving the wrappers in the car and the car smelling like this chili for days, lol! Great memories.
Audrey
Oh to have the metabolism of our college days, haha!
Christie
I've never heard of Tommy's chili, but the carrots are very interesting! I might have to try that and see what it tastes like. I'm with ya on the no tomatoes??
Audrey
I was unsure about the carrots, but you don't taste them. All you taste is beefy chili with a hint of the masa. So good!
Laura Craig
It doesn’t say how much oregano to use??!!!
Audrey
THANKS! it was 1 teaspoon. The recipe has been edited.
Laura C
Do you cook the burger before putting it in the cooker. Probably a dumb question. Sorry!!! This was my absolute favorite place to eat in high school and I don’t wanna mess it up. I am on the East Coast and can’t get Tommy’s anymore.
Audrey
No, you don't cook the ground beef first. Cooking it in the sauce creates that classic loose texture.
Rosa
Thank you for the recipe I move to east coast in 1994 last time I was there in 2016 but went to Vegas last month and yes they had 3 locations of Tommy’s there. So I will try this recipe for sure