 Chili burger with fries | |
| Alternative names | Chili size, size |
|---|---|
| Type | Sandwich |
| Place of origin | United States |
| Region or state | originally Los Angeles |
| Created by | Likely Thomas "Ptomaine Tommy" DeForest, 1920s |
| Main ingredients | Hamburgerpatty,chili con carne |
| Variations | Carolina burger |
Achili burger (also known as achili size,[1] or simplysize,[2][3] stemming from "hamburger size"[4]) is a type ofhamburger. It consists of a hamburger, with thepatty topped withchili con carne.[5] It is often servedopen-faced, and sometimes the chili is served alongside the burger rather than on top. The chili may be served alone, or withcheese,onions, or occasionallytomatoes as garnishes.
Chili burgers appear to have been invented in the 1920s by Thomas M. "Ptomaine Tommy" DeForest, who founded asawdust-floored all-night restaurant, "Ptomaine Tommy's", located in theLincoln Heights neighborhood of Los Angeles. Ptomaine Tommy's was open from around 1919 to 1958, where his chili burger was referred to as "size", and chopped onions as "flowers" or "violets".[2][6]
The termsize for a chili burger arguably derives from the portion size of the chili used at Ptomaine Tommy's.[1][7] Ptomaine Tommy "had two ladles, a large and a small"[3] with which to serve his chili, whether smothered on top of the burger or in a bowl;[3] originally the ordering lingo used by his patrons was "hamburger size"[3][4] vs. "steak size",[4] but later simplified to "size" and "oversize".[4] The use of the shorthand term "size" for burger-size portion of chili (in a bowl or on a burger) then gained currency throughoutLos Angeles.[3] Ptomaine Tommy was forced to close his restaurant August 10, 1958 and sell his property to satisfy creditors,[8] and he died just a week later.[9][10] His service to the community and his invention was noted by resolution of theCalifornia State Senate that same year.[2]
Food authorJohn T. Edge considers the invention the milestone that marks the start of "traceable history of burgers in LA", a first step to what he considers the "baroque" character of the Los Angeles hamburger scene.[11] By interviewing former customers and friends decades after the fact, columnistJack Smith wrote a definitive article in 1974 about DeForest and the dish that he had invented which became a very important part of the history of Los Angeles.[12] What helped spread the popularity of this dish was Deforest's diverse clientele which included doctors coming off the late shift at the localcounty hospital, fight fans on their way home after attending matches at theOlympic Auditorium, and people associated with theHollywood film industry.[12][13]
Several US food chains specialize in chili burgers. One of these isOriginal Tommy's, which dates to 1946.[14][15] The chili burger is also a notable staple ofSouthwestern Pennsylvania, with the Brighton Hot Dog Shoppe offering both chili burgers andchili dogs.[16]
The Carolina Burger is a regional variant of the chili burger served withcoleslaw, mustard and choppedonions.[17] Common in local restaurants inthe Carolinas, it is also periodically offered atWendy's restaurants as theCarolina Classic.[18]
Senate Resolution No. 55: Relative to congratulating Thomas SI. 'Ptomaine Tommy' DeForeat Whereas, Thomas M. DeForest, noted restaurateur of the community of Lincoln Heights ... where the popular specialty of the house was a plate labelled 'size' consisting of chili, hamburger, and beans...
According to the International Chili Society, the 'size' part came from the owner of a Los Angeles chili parlor known as Ptomaine Tommy.
On May 15, 1946, a young Tommy Koulax introduced Los Angeles to a new kind of burger – this one with a chili con carne base
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