Original Tommy's Southern California Chili (Copycat)

Name: Southern California Chili Sauce with Revolution Barbecue SPG$
Prep time: 45 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pound ground beef 85/15; 1 large carrot; 3 tablespoons chili powder; 2 tablespoons Masienda Heirloom White Corn Masa Harina; 2 teaspoons Revolution Barbecue SPG$; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 cups low sodium beef broth; 1/4 cup all purpose flour; 1 tablespoon white vinegar

February 13, 2026

Some flavors take you straight back to a specific moment in time, and for us that moment was a late-night “errand” in Sierra Madre, California. Vida and I were visiting my parents, absolutely starving, and dinner felt like it was hours away. So we slipped out, claiming we had something to grab, and headed straight to the Original Tommy’s at Mountain Avenue and Huntington Drive. We ordered a Quarter Pounder Chili Cheeseburger, unwrapped it right there in the parking lot, and stuffed our faces like two kids who thought they were getting away with something.

We went back to the house only to hear dinner would be ready shortly. Of course we ate again. We paid for it later.

What made that burger unforgettable was the chili. It was tight and finely textured, rich and deeply beefy, clinging to the bun instead of sliding off. The color was bold red from chili powder, the warmth steady and comforting, with just enough bite to keep you coming back for another messy bite.

This version keeps that memory alive while adding Revolution Barbecue SPG$ for a balanced backbone of salt, garlic, and pepper that deepens the flavor without overpowering it.

Southern California Chili Sauce with Revolution Barbecue SPG$

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

305

This chili is not meant to headline a bowl or win a cookoff. It is built with purpose. It exists to transform what it touches. Burgers become legendary. Hot dogs become crave-worthy. Fries become a full meal.

The signature of this Southern California–style chili sauce is its texture. The beef is worked down fine so it almost melts into itself, creating that classic smooth consistency that hugs a bun and stays exactly where you put it. Chili powder delivers warmth and depth while paprika enhances the deep red color. A touch of cayenne provides a gentle kick that lingers without overwhelming the palate. The finely processed carrot disappears into the sauce, adding subtle sweetness and body that rounds out the savory richness.

Instead of layering separate garlic, onion, salt, and pepper, we rely on Revolution Barbecue SPG$ to provide a clean, balanced seasoning that blooms in the rendered beef fat and carries through every bite. The addition of Masienda Heirloom White Corn Masa Harina brings authentic corn depth and helps create that unmistakable tight texture that defines this style.

The result is a spoon-coating chili with bold character and just enough brightness at the finish to keep it lively.

Cook Mode

Ingredients

1 pound ground beef 85/15
1 large carrot
3 tablespoons chili powder
2 tablespoons Masienda Heirloom White Corn Masa Harina
2 teaspoons Revolution Barbecue SPG$
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cups low sodium beef broth
1/4 cup all purpose flour
1 tablespoon white vinegar

Directions

Process The Carrot: Add the carrot to a food processor and pulse until very finely chopped, continuing until the processor no longer reduces the size and the texture is nearly paste-like.
Brown The Beef: Add the ground beef and processed carrot to a large Dutch oven over medium high heat and cook until the beef is no longer pink, about 5 to 6 minutes, breaking it apart continuously to maintain a very fine texture.
Bloom The Spices: Lower the heat to medium and stir in chili powder, paprika, cayenne pepper, Masienda Heirloom White Corn Masa Harina, and Revolution Barbecue SPG$, mixing thoroughly so the spices bloom into the rendered fat.
Create The Slurry: In a small cup, whisk together the low sodium beef broth, white vinegar, and flour until completely smooth with no lumps remaining.
Simmer To Thicken: Pour the slurry into the pot and stir well to combine. Reduce heat to a gentle simmer and cook for 30 minutes, stirring occasionally, until the chili thickens to a tight, spoon-coating consistency.

Recipe Note

This chili base is built to work. Spoon it over smashed burgers, steam a bun and load up a chili dog, or blanket a tray of fries and watch it disappear. Because the texture is finely worked and the seasoning is balanced, it holds exactly where you put it without sliding off or overpowering what it touches. That tight consistency is what makes a West Coast chili burger unforgettable.

The backbone of this recipe comes from Revolution Barbecue SPG$, delivering a clean, balanced blend of salt, garlic, and pepper that blooms into the beef and creates depth without complication. If you do not already have it in your pantry, now is the time to upgrade your flavor foundation.

Shop the full lineup at Revolution Barbecue: https://revolutionbbq.com/collections/all

When flavor matters, make it Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (150 grams)
Calories 305, Fat 20 grams, Polyunsaturated Fat 2 milligrams, Monounsaturated Fat 9 milligrams, Carbs 9 grams, Protein 20 grams, Potassium 420 milligrams, Fiber 2 grams, Sodium 460 milligrams, Sugar 3 grams, Iron 3 milligrams

Back to Recipes

Item added to your cart