How to Make Tommy’s Chili: The Authentic Recipe and Expert Tips
Tommy’s Chili is crafted through a unique cooking process of grinding the beef and simmering it for hours in a secret blend of spices, resulting in a rich, flavorful, and truly unforgettable chili. Follow this guide for the best result.
The Legend of Tommy’s Chili: A History in Every Bite
Tommy’s Original World Famous Hamburgers, often simply called Tommy’s, isn’t just another burger joint; it’s a Los Angeles institution. And while their chili-smothered burgers are legendary, the heart of their success is the chili itself. Its unique, slightly sweet, intensely savory flavor has been a local obsession for decades. The recipe, closely guarded, is a testament to the power of simple ingredients and a meticulous cooking process. Founded by Tommy Koulax in 1946, the original stand on Beverly and Rampart has become a pilgrimage site for chili lovers. Over the years, many have attempted to replicate the magic, but few have succeeded in capturing the essence of Tommy’s distinct flavor profile. This guide aims to provide you with the closest possible approximation, drawing from countless online reviews, recipe analyses, and years of personal experience enjoying (and dissecting) the real deal.
The Secret Ingredients: Building the Foundation of Flavor
The key to Tommy’s chili lies not in exotic ingredients, but in the quality and precise proportions of a few fundamental components. Don’t expect a laundry list – this is about simplicity and technique.
- Beef: Ground beef is the star. Tommy’s uses a lean ground beef, but not too lean – a blend of 80/20 or 85/15 works best. The fat contributes significantly to the chili’s rich texture.
- Spices: This is where the magic happens. The exact blend is a secret, but prominent flavors include chili powder (of course!), cumin, garlic powder, onion powder, paprika, and a touch of cayenne pepper for a subtle kick. Some believe there is a hint of cocoa powder or cinnamon, but this may be a result of prolonged cooking.
- Liquid: Water is the primary liquid. No tomatoes here! Tomato-based chili is a different beast entirely.
- Binders: A small amount of flour or cornstarch helps to thicken the chili and create its signature smooth texture.
The Tommy’s Chili Process: From Grind to Glory
The method is as important as the ingredients. Here’s how to recreate Tommy’s chili:
- Grind the Beef: The secret starts here. Instead of using pre-ground beef, pulse chunks of beef in a food processor until finely ground. This creates a better texture than simply buying already ground beef.
- Bloom the Spices: In a large pot, heat a small amount of oil over medium heat. Add all the spices and cook for about a minute, stirring constantly, until fragrant. This “blooming” process unlocks the spices’ full potential.
- Brown the Beef: Add the finely ground beef to the pot and cook, breaking it up with a spoon, until it is no longer pink. Don’t over-brown it, as this can lead to a grainy texture.
- Add Water and Simmer: Pour in enough water to cover the beef. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 3 hours, stirring occasionally. The longer it simmers, the better the flavor will develop. Some sources suggest simmering for up to 6 hours.
- Thicken (if needed): In the last 30 minutes of cooking, if the chili is too thin, whisk a small amount of flour or cornstarch with cold water to form a slurry. Stir the slurry into the chili and simmer until thickened.
- Season to Taste: Add salt and pepper to taste. Remember that flavors will continue to develop as the chili cools.
- Chill and Reheat (optional): For optimal flavor, chill the chili overnight and reheat it the next day. This allows the flavors to meld together even further.
Avoiding Common Tommy’s Chili Mistakes: A Path to Perfection
Replicating Tommy’s chili is a delicate art. Here are some pitfalls to avoid:
- Using Tomato Products: Remember, Tommy’s chili is not tomato-based. Avoid adding tomatoes, tomato sauce, or tomato paste.
- Skipping the Spice Bloom: Don’t skip this step! Blooming the spices is essential for releasing their full flavor potential.
- Over-Browning the Beef: Over-browning can result in a dry, grainy texture.
- Rushing the Simmer: Patience is key. The long simmer is what allows the flavors to meld and deepen.
- Over-Thickening: Add the flour or cornstarch slurry gradually, until the chili reaches the desired consistency.
- Neglecting Seasoning: Taste and adjust the seasoning throughout the cooking process.
Tommy’s Chili Equipment Checklist: Essential Tools for Success
Here’s a quick rundown of the equipment you’ll need:
- Food Processor: Crucial for achieving the right beef texture.
- Large Pot or Dutch Oven: For simmering the chili.
- Wooden Spoon: For stirring.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Frequently Asked Questions
What type of chili powder should I use?
Use a good-quality chili powder blend. Experiment with different brands to find one you like. Ancho chili powder offers a deep, rich flavor, while a generic chili powder mix will be slightly milder.
Can I use ground turkey instead of ground beef?
While you can use ground turkey, it won’t be quite the same. The fat content of ground beef contributes significantly to the flavor and texture. If using turkey, consider adding a small amount of beef tallow or bacon grease for richness.
How spicy is Tommy’s chili supposed to be?
Tommy’s chili has a subtle kick, but it’s not overly spicy. Adjust the amount of cayenne pepper to your preference. Start with a small amount and add more gradually, tasting as you go.
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and bloom the spices on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How long does Tommy’s chili last in the refrigerator?
Properly stored in an airtight container, Tommy’s chili will last for 3-4 days in the refrigerator. The flavors will actually improve over time.
Can I freeze Tommy’s chili?
Yes, Tommy’s chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
What is the best way to reheat Tommy’s chili?
Reheat Tommy’s chili gently over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it.
What are some good toppings for Tommy’s chili?
Tommy’s chili is traditionally served plain, but you can add toppings like shredded cheddar cheese, chopped onions, or a dollop of sour cream.
What is the secret to getting the right consistency?
The long simmer is key. The chili will thicken as it cooks and the liquid evaporates. If it’s still too thin after simmering, add a small amount of flour or cornstarch slurry.
Can I use different cuts of beef for grinding?
Yes, you can use different cuts of beef for grinding. Chuck roast is a good option, as it has a good balance of fat and flavor.
What is the shelf-life of dried spices?
Dried spices lose their potency over time. For the best flavor, use spices that are no more than 6 months old.
How can I adjust this recipe for a larger batch?
Simply multiply the ingredient quantities accordingly. Remember to adjust the cooking time as needed, as a larger batch may require longer simmering.