Tommy’s Chili Recipe

If you’ve ever experienced the legendary chili from the iconic Los Angeles burger stand, you know there’s nothing quite like it. This original tommy’s chili copycat recipe recreates that famous thick, savory, slightly spicy sauce that’s been smothered on burgers and fries since 1946.

This copycat tommy’s chili recipe captures the essence of the beloved California institution with its unique blend of chili powders, masa harina for authentic texture, and a vegetable base that creates incomparable depth of flavor.

Whether you’re a nostalgic Southern California native or discovering this tommy’s chili for the first time, this homemade chili sauce that tastes like tommy’s will transport your taste buds straight to the original Rampart Boulevard stand. Get ready to master the best tommy’s style chili recipe for burgers right in your own kitchen with this easy chili recipe for dinner!

What is Tommy’s Chili and How Does It Taste?

Tommy’s chili is a distinctive California-style chili sauce created at the Original Tommy’s burger stand in Los Angeles, famous for its unique thick, spreadable consistency and complex flavor profile. Unlike traditional Texas-style chili with beans, this california chili recipe no beans is all about the meat and spices.

The tommy’s chili burger sauce has a rich, deeply savory taste with layers of earthy chili pepper flavor from multiple chili powder varieties, subtle sweetness, mild heat, and a hint of tanginess from vinegar. The texture is remarkably smooth and thick-almost paste-like-thanks to the masa harina, which gives it that authentic Mexican-influenced consistency.

This original tommy’s chili recipe tastes meaty, slightly smoky, warmly spiced without being overly hot, and has an addictive umami quality that makes it the perfect topping for burgers, hot dogs, and fries. It’s comfort food at its finest with a distinctive West Coast flair.

Tommy’s Chili Recipe Ingredients

Base Vegetables:

• 4 garlic cloves
• 2 jalapeños (stemmed, seeds optional for adjustable heat)
• 1 carrot
• 1 medium onion

Liquid:

• 5 cups water (divided: 3 cups + 2 cups)

Protein:

• 1 lb ground beef (80/20 blend or finer “chili grind” for smoother texture)

Spice Blend:

• 3 tablespoons chili powder
• 2 tablespoons Chimayo chili powder (or New Mexico red chile powder)
• 1 tablespoon Ancho chili powder
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 3 teaspoons kosher salt
• 2 teaspoons brown sugar
• 1 teaspoon Mexican oregano
• 1 teaspoon black pepper

Thickeners & Finishing:

• 2/3 cup all-purpose flour
• 1/3 cup Masa Harina
• 1 tablespoon apple cider vinegar (or white vinegar)

Kitchen Utensils Needed

1. Instant Pot or electric pressure cooker (6-quart or larger)
2. Food processor or blender
3. Vegetable peeler
4. Sharp knife
5. Cutting board
6. Measuring cups and spoons
7. Mixing bowl
8. Whisk
9. Wooden spoon or silicone spatula

Preparation and Cooking Time

Prep Time: 15 minutes

Pressure Cook Time: 18 minutes

Natural Release Time: 10-15 minutes

Thickening Time: 10 minutes

Total Time: 55-60 minutes

Servings: 8-10 servings (approximately 6 cups of chili)

Copycat Tommy’s Chili Recipe

Step 1: Prepare the Vegetable Paste

Start by preparing your aromatic vegetable base that gives this tommy burger chili recipe its signature depth. Peel the carrot and cut it into roughly 2-inch pieces for easier processing. Peel and quarter the medium onion. Remove the stems from the jalapeños-keep the seeds if you want more heat, or remove them for a milder tommys chili recipe. Add the carrot pieces, onion quarters, garlic cloves, and jalapeños to your food processor. Pulse repeatedly until the vegetables break down into a fine mince that’s almost paste-like in consistency. This fine texture is crucial for achieving the smooth, cohesive sauce texture of the original tommy’s chili.

Step 2: Combine Ingredients in Instant Pot

Transfer the vegetable paste to your Instant Pot insert. Pour in 3 cups of water to create the cooking liquid. Add the ground beef, breaking it into smaller chunks as you add it to the pot-using a chili grind or finely ground beef creates a smoother texture characteristic of tommy’s chili burger sauce. Now add all your spices: the 3 tablespoons regular chili powder, 2 tablespoons Chimayo (or New Mexico) chili powder, 1 tablespoon Ancho chili powder, 4 teaspoons cumin, 4 teaspoons paprika, 3 teaspoons kosher salt, 2 teaspoons brown sugar, 1 teaspoon Mexican oregano, and 1 teaspoon black pepper. These original tommy’s chili copycat spices create the complex, layered flavor profile. Stir everything together thoroughly, breaking up the ground beef further as you mix so there are no large clumps.

Step 3: Pressure Cook

Secure the Instant Pot lid and ensure the pressure valve is set to the “sealing” position. Select the Manual or Pressure Cook function and set it to high pressure for 18 minutes. The pressure cooker method infuses all the spices deeply into the meat and vegetables, creating rich flavor in a fraction of the time traditional stovetop methods require. Once the cooking cycle completes, allow for a natural pressure release, which will take approximately 10-15 minutes. Don’t rush this step by doing a quick release-the natural release helps the chili develop better texture and flavor in this copycat tommy’s chili recipe.

Step 4: Thicken the Chili

While waiting for the natural release, prepare your thickening slurry. In a mixing bowl, combine 2/3 cup all-purpose flour and 1/3 cup masa harina. Gradually whisk in the remaining 2 cups of water until you have a completely smooth mixture with no lumps remaining-the masa harina gives this classic chili recipe with masa & spices its authentic thick, slightly grainy texture. Once the pressure has released and you’ve removed the lid, set the Instant Pot to Sauté mode on LOW heat (this is important to prevent splattering). Slowly pour the flour-masa slurry into the pot while stirring constantly. Continue to cook, stirring frequently, for about 10 minutes. The chili will thicken significantly during this time and should reach an almost spreadable consistency. Keep the heat on low throughout this process to avoid burning or excessive bubbling.

Step 5: Finish and Rest

Once your tommy’s chili has reached the desired thick consistency, stir in 1 tablespoon of apple cider vinegar or white vinegar. The vinegar adds a subtle brightness that balances the rich, fatty flavors and cuts through the heaviness. Turn off the Instant Pot and let the chili rest for 5 minutes. This resting period allows the flavors to meld together and the sauce to thicken slightly more as it cools. The final texture when learning how to make tommy’s chili sauce at home should be thick enough to stay on top of a burger without running off.

Step 6: Serve and Enjoy

Your homemade chili sauce that tastes like tommy’s is ready to serve! Spoon generous amounts over classic hamburgers, hot dogs, crispy French fries, tater tots, or loaded baked potatoes. For the authentic Tommy’s experience, top with finely diced white or yellow onions, a squirt of yellow mustard, and dill pickle slices.

The chili is best served warm and can be reheated as needed throughout the week.

Customization and Pairing Ideas for Serving

1. Classic Tommy’s Chili Burger

Create the iconic Original Tommy’s experience by grilling beef patties and placing them on soft hamburger buns. Top each patty with a generous heap of your tommy burger chili recipe, diced white onions, yellow mustard, sliced tomatoes, and dill pickle chips. The combination of juicy beef, thick chili, and tangy condiments is what made Tommy’s famous. Serve with crispy fries on the side, also topped with chili.

2. Chili Cheese Fries Supreme

Transform regular French fries into an indulgent meal by loading them with this tommy’s chili, shredded cheddar cheese, diced jalapeños, sour cream, and green onions. The thick consistency of the chili clings perfectly to each fry. This California-style loaded fries dish is perfect for game day or casual gatherings and showcases why this is the best tommy’s style chili recipe for burgers and more.

3. Chili Dog Bar

Set up a hot dog bar featuring grilled all-beef hot dogs in soft buns with a variety of toppings. The star, of course, is your original tommy’s chili copycat recipe alongside shredded cheese, diced onions, jalapeño slices, and mustard. Let guests build their own creations. This california chili recipe no beans works perfectly on hot dogs because its thick texture doesn’t make the bun soggy.

4. Breakfast Chili Hash

Give your morning meal a savory twist by spooning this tommys chili over crispy hash browns or breakfast potatoes. Top with fried eggs, shredded cheese, and diced avocado. The runny egg yolk mixing with the rich chili creates an incredibly satisfying breakfast or brunch dish that’s hearty enough to fuel your entire day.

5. Chili-Stuffed Baked Potatoes

Bake large russet potatoes until fluffy, then split them open and load them with butter, this original tommy’s chili, sour cream, shredded cheddar, bacon bits, and chopped green onions. This transforms a simple baked potato into a complete, filling meal. The starchy potato provides the perfect neutral base for the boldly flavored chili.

6. Chili Mac Fusion

Combine this copycat tommy’s chili recipe with cooked elbow macaroni and shredded cheese for a California twist on chili mac. The thick, meaty sauce coats the pasta beautifully, and you can bake it casserole-style with extra cheese on top for a comforting family dinner. This showcases the versatility of this easy chili recipe for dinner.

7. Tater Tot Casserole

Create a crowd-pleasing casserole by layering frozen tater tots in a baking dish, topping with this tommy’s chili burger sauce, and covering with shredded cheese. Bake until the tots are crispy and the cheese is melted and bubbly. This budget-friendly, make-ahead dish is perfect for potlucks and family gatherings, offering the nostalgic flavors of Tommy’s in casserole form.

Essential Tips for Perfect Tommy’s Chili

1. Use Multiple Chili Powders for Depth

The secret to authentic original tommy’s chili copycat spices lies in using three different types of chili powder-regular chili powder, Chimayo or New Mexico red chile, and Ancho chile. Each brings distinct flavor notes: regular chili powder provides baseline heat and spice blend, New Mexico chile adds fruity, slightly sweet notes, and Ancho contributes smokiness and depth. Don’t skip any of these; the complexity they create together is what makes this tommy’s chili taste so special and different from one-note chili recipes.

2. Achieve the Right Grind for Smooth Texture

For the most authentic tommy’s chili texture, ask your butcher for “chili grind” beef, which is ground finer than regular ground beef. If unavailable, use 80/20 ground beef and break it up very thoroughly while cooking. The goal is a smooth, almost paste-like consistency without large meat chunks. Some people even pulse the cooked chili briefly with an immersion blender for an ultra-smooth texture, though this is optional.

3. Don’t Skip the Masa Harina

While flour alone can thicken chili, the masa harina (corn flour) is non-negotiable in this classic chili recipe with masa & spices. It provides the distinctive slightly grainy texture and subtle corn flavor that’s characteristic of California-style chili. Masa harina also helps the chili maintain its thick consistency even when reheated. You can find it in the international or baking aisle of most supermarkets, often near the tortilla supplies.

4. Control Heat Through Jalapeño Seeds

The heat level in this tommy burger chili recipe can be easily adjusted. For mild chili similar to the original Tommy’s (which isn’t very spicy), remove all the jalapeño seeds and white membranes before processing. For medium heat, include half the seeds. For a spicier version, include all seeds. Remember, the chili powders add flavor more than heat, so the jalapeños are your primary heat control.

5. Use Low Heat When Thickening

This is crucial when learning how to make tommy’s chili sauce at home-always use the LOW sauté setting when adding your flour-masa slurry. The thick chili will bubble and splatter aggressively on high heat, creating a mess and potentially burning. Low heat allows gentle thickening without dangerous splattering. Stir frequently and be patient; it will thicken properly in about 10 minutes on low heat.

6. Let Natural Pressure Release Happen

Resist the temptation to quick-release the pressure after cooking. The natural release period (10-15 minutes) allows the meat to finish cooking gently and prevents the chili from becoming grainy or separating. This patient approach results in a more cohesive, smoother original tommy’s chili recipe that better mimics the original’s texture.

7. Make Ahead for Better Flavor

Like many chili recipes, this tommys chili recipe actually improves after resting. The flavors meld and deepen after several hours or overnight in the refrigerator. Make it a day ahead if possible, then reheat gently before serving. The chili will thicken further as it cools, so you may need to add a splash of water when reheating to reach your desired consistency. This make-ahead quality makes it perfect as an easy chili recipe for dinner during busy weeks.

Storage and Reheating Guidance

Store your tommy’s chili in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring frequently and adding water as needed to restore the desired consistency. Microwave individual portions on 50% power, stirring every minute until heated through.

Common Queries and FAQs

When you give this Tommy’s Chili Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Q: Can I make this tommy’s chili recipe without an Instant Pot?

A: Yes! Use a large pot on the stovetop. After combining all ingredients except the flour-masa mixture, simmer on low heat for 45-60 minutes, stirring occasionally. Then add the thickening slurry and cook for 10 more minutes, stirring constantly until thickened.

Q: Why doesn’t this copycat tommy’s chili recipe include beans?

A: The original Tommy’s chili is a California-style chili sauce specifically designed as a burger and hot dog topping, not a bowl chili. Traditional California chili doesn’t include beans-the focus is on creating a thick, meaty sauce. This california chili recipe no beans style has been Tommy’s signature since 1946.

Q: Where can I find Chimayo chili powder?

A: Chimayo is a specific New Mexico chile variety available at specialty stores or online. However, any New Mexico red chile powder works perfectly in this original tommy’s chili copycat recipe. If unavailable, substitute with additional regular chili powder, though you’ll lose some authentic flavor complexity.

Q: Can I make this original tommy’s chili copycat spices blend spicier?

A: Absolutely! Add cayenne pepper (start with 1/2 teaspoon), include all jalapeño seeds, or add diced serrano peppers to the vegetable mixture. You can also stir in hot sauce at the end. The beauty of homemade chili sauce that tastes like tommy’s is customizing heat to your preference.

Q: What’s the difference between masa harina and cornmeal?

A: Masa harina is made from corn treated with lime (nixtamalized), then ground into fine flour used for tortillas and tamales. Cornmeal is just ground dried corn. They’re not interchangeable-masa harina creates the authentic smooth, slightly grainy texture essential to this tommy’s chili burger sauce.

Q: How thick should the final chili be?

A: The final consistency of this best tommy’s style chili recipe for burgers should be thick enough to spread with a spoon-similar to thick gravy or loose mashed potatoes. It should mound on a burger without immediately running off. If too thick, thin with water; if too thin, simmer longer.

Q: Can I double this tommy burger chili recipe?

A: Yes, but you’ll need a larger Instant Pot (8-quart minimum) or make it in batches. Don’t exceed 2/3 full in the pressure cooker. All other steps remain the same, though natural release may take slightly longer with a larger batch.

Q: Is this recipe actually like the original Tommy’s?

A: While exact recipes are closely guarded secrets, this copycat tommy’s chili recipe captures the essential characteristics: thick spreadable texture, complex chili powder blend, masa thickening, and the distinctive flavor profile that’s made Tommy’s famous for decades. Many California natives confirm it’s remarkably close to the real thing.

Q: What can I serve with this easy chili recipe for dinner?

A: Beyond burgers, serve this versatile chili over hot dogs, French fries, nachos, tater tots, baked potatoes, or mac and cheese. It also makes excellent chili cheese dip with tortilla chips or a topping for scrambled eggs and breakfast burritos.

This tommy’s chili recipe brings the legendary taste of Los Angeles right to your kitchen, delivering that iconic thick, savory, perfectly spiced sauce that’s been a California staple since 1946. Whether you’re recreating childhood memories or discovering this original tommy’s chili copycat recipe for the first time, you now have the tools to make restaurant-quality chili at home.

The combination of multiple chili powders, masa harina for authentic texture, and the pressure cooker method creates a homemade chili sauce that tastes like tommy’s in under an hour. This versatile easy chili recipe for dinner works on everything from classic burgers to loaded fries, proving why Tommy’s has remained a beloved institution for generations. Fire up your Instant Pot and get ready to experience burger chili perfection!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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