Question: What's the name of the fast food restaurant in Southern California that sells a heavy, brownish gravy based meat chili?
About the article "Poutine", section "Similar dishes".

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"Chips and Gravy" ("chips" being the British term for thicker French fries) is a staple of the cheaper bistro style menus, in such places as Royal Canadian Legion and Workers Clubs.
In Newfoundland and Labrador, most non-national chain restaurants serve a traditional dish called chips, dressing and gravy (a.k.a.
"Newfie fries").
"Dressing" is a mixture of mainly white bread crumbs and savoury and is often referred to as "stuffing" outside of Atlantic Canada.
Chips, dressing and gravy is served much like poutine, except for the dressing substituting for the cheese.
While loved by Newfoundlanders and Labradorians, the dish is not very widely known of outside the Canadian province, and within pockets of NL exiles.
In Prince Edward Island, a common dish is "Fries with the Works" which is fries with ground beef and onions, topped with thick beef gravy and fresh green peas.
"Disco Fries", also known as "Elvis Fries," served in New Jersey and select New York City diners, are made with brown gravy, mozzarella, and heavier steak fries.
Elsewhere in the greater New York City area and Long Island, diners serve "cheese fries," using either American (processed) cheese or mozzarella.
Diners in New York, New Jersey, and Connecticut serve "gravy-cheese-fries" or even "french fries with cheese and gravy"; these are most commonly steak fries, brown gravy, and American cheese.
"Chili Cheese Fries" are served in Coney Island restaurants around Detroit, Michigan.
Shoestring French Fries are covered with the hot dog sauce ("chili" sauce) unique to the Detroit area, then covered with shredded cheddar cheese.
(See Coney Island (restaurant))In Southern California, the fast food chain Tommy's has a thick, brown gravy based meat chili, and the ingredients of their chili cheese fries are comparable to those of Poutine.
The chili is thicker, however, and the cheese is American cheese.
The American fast food diner chain Waffle House offers hashbrowns "Covered" in processed American cheese, "Topped" with chili, or "Country" with sausage gravy amongst other topping options.
The chain operates throughout the United States.
Cheese fries are also served in many diners in the American Southwest; in Texas, for example, they usually include at least one variety of grated Cheddar cheese, and are commonly served with ranch dressing and, sometimes, bacon, jalapenos and chives, whereas in New Mexico, the fries are typically served with green chili and cheese, creating a dish that combines two Southwest favorites, french fries and chile con queso.
The secret menu at In-N-Out Burger includes "animal fries," a dish consisting of cheese, grilled onions, and the chain's "secret sauce" over fries.
Around Chicago in Northern Illinois, up though Wisconsin and into Minnesota, cheese fries are often made using a natural cheddar spread such as Merkt's brand, which has an intense flavor and distinctive texture.
Chili cheese fries are a common variation.
Gold Star Chili is a restaurant chain based in Cincinnati, Ohio, that sells Cincinnati chili.
The original restaurant was established in the Cincinnati neighborhood of Mt.
Washington in 1965 by four brothers from Jordan.
Gold Star Chili is the "Official Chili" of the Cincinnati Bengals. 
 Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.
Egg gravy is a béchamel sauce that is served over biscuits.
Meat drippings (usually from bacon) and flour are used to make a thick roux.
The roux is salted and peppered to taste.
Water and milk (even parts) are added, and the liquid is brought back up to a boil.
A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
Mushroom gravy is a variety of gravy made with mushrooms.
Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine.
Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan.
The pan is deglazed with coffee.
This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables.
A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine.
One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener ("cowboy roux"), which is whisked into boiling water.
Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color.
Wine could be added.
Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite.
There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
Cream gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak.
It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour.
Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added.
Besides white and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy.
Brown gravy In Southern U.S. cuisine, this is the name for a gravy made from the drippings from roasted meat or fowl.
The drippings are cooked on the stove top at high heat with onions and/or other vegetables, then thickened with a thin mixture of water and flour, similar to vegetable gravy.
The name "brown gravy" distinguishes it from white gravy in Southern U.S. cuisine.  
Loco moco is a meal in the contemporary cuisine of Hawaii.
There are many variations, but the essential loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy.
Variations may include chili, bacon, ham, Spam, kalua pork, linguiça, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.
"Loco Moco" is also the name of a Hawaiian-based restaurant chain that serves Hawaiian rice bowl dishes. 
Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking.
In North America the term can refer to a wider variety of sauces.
The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts.
Canned gravies are also available.
Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.