Soups & Stews
This copycat Tommy's chili recipe delivers the same deep, smoky beef and bean masterpiece that made the restaurant famous—rich, hearty, and packed with layers of flavor. The secret lies in slow-cooked beef chuck, caramelized onions, and a blend of spices that simmer for hours to develop that signature depth.
I've recreated it exactly, including the restaurant's signature touch of cocoa powder that adds a subtle sweetness without overpowering the bold chili flavors.
The recipe builds flavor through careful layering: first browning the meat for a deep, meaty foundation, then simmering everything together until the chili thickens just right. What sets this apart is the balance of smoky paprika, earthy cocoa, and warm spices that create that unmistakable Tommy's taste.
Unlike many copycat recipes that cut corners, this version stays true to the original while being perfectly adaptable for home kitchens.
By the time you're done, you'll have a pot of chili with tender beef chunks, perfectly seasoned beans, and a thick, velvety sauce that clings to every bite. The aroma alone will have everyone gathering around the table—imagine that rich, smoky scent filling your kitchen as it simmers.
This is the kind of chili that disappears in bowls, leaving everyone asking for seconds.
Serve it with all the classic toppings—shredded cheese, sour cream, and chopped onions—but trust me, the chili stands strong on its own. Whether you're feeding a crowd or meal prepping for the week, this recipe delivers restaurant-quality results every time. Let's get cooking!
Ingredients for copycat tommy's chili
Pantry staples plus a few specialty touches—this chili tastes just like Tommy's.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 ½ lb | Trimmed of fat, cut into 1-inch cubes |
| Yellow Onions 🧅 | 2 whole | Yellow or red, medium size |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled and minced |
| Canned Kidney Beans 🌿 | 1 lb | Drained and rinsed, or 2 (15 oz) cans |
| Canned Black Beans 🌿 | 1 lb | Drained and rinsed, or 2 (15 oz) cans |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Red Wine 🍷 | ½ cup | Bold, dry red like Cabernet |
| Cocoa Powder 🍫 | ¼ cup | Natural, unsweetened |
| Smoked Paprika 🌶️ | 2 tbsp | For authentic smoky flavor |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
The beef is non-negotiable. Chuck roast gives you that fall-apart texture—sirloin or flank steak just won't cut it. Most grocery stores carry pre-cubed chuck in the freezer section, which saves time. If buying a whole roast, Costco or Sam's Club often have great deals, but any supermarket's meat counter will work. Look for good marbling—those little white flecks mean more flavor. For the onions, yellow or red both work, but yellow has a slightly sweeter taste that pairs perfectly with the smoky spices. I usually grab a bag of Trader Joe's yellow onions because they're consistent and affordable.
No red wine? Beef broth with a splash of balsamic vinegar works in a pinch, though it won't have that same depth. The cocoa powder is key—natural, unsweetened cocoa (like Hershey's or Ghirardelli) gives you that signature Tommy's richness. No cocoa? Dark chocolate chips melted into the sauce at the end can mimic it, though it's not identical. For the beans, canned is fine—just make sure they're low-sodium. The tomato paste can be from a squeeze tube (like Trader Joe's) if you hate dealing with cans. And if you're short on smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close, though it's not the same.
This chili tastes even better the next day—4-5 days in the fridge, no problem. For freezing, portion it into containers with some headspace (it expands when frozen). Thaws beautifully in the fridge overnight. The spices lose potency after 6 months in the fridge, so I always make a double batch and freeze half. Leftovers reheat perfectly—just stir in a splash of broth or water if it gets too thick. Serve with all the usual toppings, but honestly, this chili stands up to anything you throw on top.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually one-pot—no chopping onions into dust, no garlic mincing until my fingers hate me. Just dice the onions roughly, toss in the whole garlic cloves (peeled, but no need to crush them finely), and let the slow cooker or pot do the work. The beef chuck roast practically melts into tender shreds while you’re streaming your favorite show.
- Deep, Smoky Richness: That beef chuck roast is the star—it develops this unreal depth of flavor when it’s slow-cooked with onions and garlic until it’s fall-apart tender. The kidney and black beans soak up all that smoky, savory goodness, and honestly? The first bite makes me forget I’m not at Tommy’s. It’s the kind of chili that sticks with you long after the last spoonful.
- Game for Any Day: Between us, this chili is my lazy Sunday brunch fix, my post-gym protein boost, and the only thing keeping me sane on game nights. Serve it over rice for a heartier meal, or straight from the pot with shredded cheese and sour cream for a no-fuss dinner. My college-aged son even asks for it when he’s “too busy” to cook—that’s the ultimate flex.
- Leftovers That Don’t Suck: I make a big batch because the leftovers are just as good—if not better—cold the next day. The flavors meld even more overnight, and it’s the perfect lunch for work or a quick reheat when you’re starving but don’t want to think. Plus, with a chuck roast and a couple cans of beans, it’s one of those rare recipes that’s cheap but still feels like a splurge. Win.
Step-by-step instructions for copycat Tommy's chili
Here's how to recreate that legendary restaurant chili at home—deep, smoky, and packed with rich beef flavor.
Sear the Beef Chuck Roast
Heat a large Dutch oven over medium-high heat until hot. Add the 2.5 lb beef chuck roast, cut into 1-inch cubes, in a single layer. Let it sear undisturbed for 3-4 minutes until deep golden brown on all sides. This step creates that signature crust that carries so much flavor.
I don't move the beef during searing—this ensures maximum browning. If you have a crowded pan, work in batches. Once all pieces are browned, transfer them to a plate and set aside. You'll want to keep that rendered beef fat in the pot for cooking.
Build the Flavor Base
In the same Dutch oven, add the 2 whole yellow onions, chopped, and cook for 5 minutes until softened and starting to caramelize. Add the 6 cloves minced garlic cloves and stir for 30 seconds until fragrant—this prevents burning.
Next, stir in the 0.5 cup tomato paste, 2 tbsp smoked paprika, 1.5 tbsp chili powder, and 1 tbsp ground cumin. Cook for 1 minute, stirring constantly, until the spices are toasted and aromatic. This is where the chili gets its deep, complex flavor profile.
Deglaze and Simmer
Pour in the 0.5 cup red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes until mostly evaporated. Then add the 4 cups beef broth, 0.25 cup cocoa powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine all ingredients.
Return the seared beef to the pot along with the 1 lb canned kidney beans and 1 lb canned black beans, drained and rinsed. Add the 2 whole bay leaves and bring everything to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 2.5-3 hours.
Develop the Perfect Texture
After 2 hours of simmering, check the chili. It should be thick and rich, with the beef nearly falling apart. If it's too thin, simmer uncovered for another 30 minutes to reduce. The chili should coat the back of a spoon but still be spoonable.
I like to taste as I go—this is your chance to adjust seasoning. If it needs more heat, add a pinch of chili powder. If it needs more depth, a splash of red wine or extra cocoa powder works wonders. Remove the bay leaves before serving.
Rest and Serve
Let the chili rest for 15 minutes off the heat before serving. This allows all the flavors to meld together beautifully. The chili will thicken slightly as it rests, so don't worry if it looks a bit loose when you take it off the stove.
Serve your copycat Tommy's chili hot with all the fixings—shredded cheese, sour cream, chopped onions, and crusty bread. The deep smoky flavor from the cocoa and paprika, combined with the rich beef and hearty beans, makes this chili unforgettable. Leftovers actually taste better the next day as the flavors continue to develop.
Pro Tips For Making Copycat Tommy'S Chili
- SEAR THE ROAST IN BATCHES: That beef chuck roast won’t brown properly if you crowd the pan—it’ll steam instead. Cut it into 1.5-inch chunks first, then work in two batches over medium-high heat with 2 tablespoons of oil. You’re not making steak here, but that crust makes all the difference when it breaks down into the chili.
- SWEAT THE ONIONS LOW AND SLOW: I used to rush this step and end up with bitter, caramelized bits instead of sweet, soft onions. Keep the heat at a true simmer (not a boil) and stir occasionally—it’ll take 8-10 minutes, but the flavor pays off. If they start sticking, add a splash of water, but don’t let them turn color.
- DRAIN AND RINSE THE BEANS: Those canned beans? They’re swimming in sodium and weird aftertaste. Drain them, then rinse under cold water while stirring with your fingers to loosen any clinging seasoning. This isn’t just about salt—it’s about letting the chili’s spices actually shine.
- STIR AND SKIM THE FOAM: The first 20 minutes of simmering are when the chili builds depth, but only if you pay attention. Stir every 5 minutes to prevent sticking, and skim off the gray foam that rises—it’s just rendered fat and protein breakdown, but it makes the chili greasy if you leave it. A spoon works, but a fine-mesh skimmer is faster.
Serving suggestions for this copycat tommy's chili
Classic Toppings
This chili deserves the full Tommy's experience—start with shredded cheddar cheese (about ½ cup) and a dollop of sour cream (I use Breakstone's for its tangy richness). Add ¼ cup chopped green onions for freshness, and a sprinkle of crushed red pepper flakes (about ½ tsp) for heat.
The cheese melts beautifully into the thick sauce, while the sour cream cools the spice. 🧀
Crunchy Additions
For texture contrast, serve with crusty bread or tortilla chips (like Tostitos Scoops) on the side. I also like adding ¼ cup chopped cilantro right before serving—it brightens the deep flavors.
If you want extra crunch, toast ½ cup pepitas (pumpkin seeds) in a dry pan for 2 minutes—they add a nutty dimension. 🌶️
Protein Upgrades
Want to make it even heartier? Serve alongside cornbread (use a boxed mix like Jiffy or homemade) or grilled cheese sandwiches. For a protein boost, add ½ lb cooked ground beef or crumbled bacon (about 4 slices) on top.
The smoky bacon pairs perfectly with the chili's cocoa depth. 🥓
Presentation Tips
For a restaurant-style presentation, ladle the chili into deep bowls and arrange toppings in small piles around the edge. I use a 16-ounce ceramic bowl (like IKEA's 365+ line) to hold everything.
Garnish with a final sprinkle of smoked paprika for that signature Tommy's look. Serve with a side of pickles to cut through the richness. 🍽️
Meal Prep Serving
When reheating leftovers, stir in 2 tbsp beef broth to loosen the sauce. Serve with microwave-safe cornbread or pre-sliced baguette for easy cleanup. For a portable version, pack chili in mason jars with toppings on the side—this keeps everything fresh until mealtime. 💡
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
For a slow cooker version, brown the beef first, then combine all ingredients except the beans in your 6-quart slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add the beans during the last 30 minutes of cooking. The slow cooker method actually enhances the smoky depth as the flavors meld longer.
Why does Tommy's chili have cocoa powder?
The cocoa powder adds a subtle sweetness that balances the smoky and spicy flavors—it's what gives Tommy's chili its signature depth. The 0.25 cup creates a velvety texture without making the dish taste like dessert. This technique comes from traditional Mexican mole recipes where chocolate enhances savory dishes.
Can I substitute ground beef for the chuck roast?
You can try it, but you'll lose that signature tender, melt-in-your-mouth texture. Ground beef will make the chili more like traditional Tex-Mex style. For best results, stick with chuck roast—it's the key to that restaurant-quality experience. If you must substitute, use stew meat instead for similar tenderness.
How do I adjust the spice level?
Start by reducing the chili powder to 1 tbsp if you prefer mild heat. For extra spice, add ½ tsp cayenne pepper or 1 tsp hot sauce at the end. Always taste as you go—you can adjust while simmering, but adding more spices too late won't blend properly.
Can I make this chili vegetarian?
Yes! Replace the beef with 2 cups crumbled tempeh or extra-firm tofu (pan-fried first), plus 1 cup lentils for heartiness. Use vegetable broth instead of beef broth. The cocoa and spices will still shine, creating a rich, smoky vegetarian chili.