Question: What is the fast food chain in Southern California that has a thick, brown 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.
 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.  
One Southern United States variation is sausage gravy eaten with American biscuits.
Another Southern US dish that has white gravy is chicken fried steak.
Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana.
Gravy is an integral part of the Canadian dish poutine.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish.
For example, the liquid part of a thick curry may be referred to as gravy.
In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes.
Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies.
The dish is usually served with a loaf of bread.
The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example "macarrons amb grevi" (pasta). 
Boudin, sometimes spelled "boudain", is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices.
It is widely available by the link or pound from butcher shops.
Boudin is usually made daily as it does not keep well for very long, even when frozen.
Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties.
It is usually served with side dishes such as rice dressing, maque choux or bread.
Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.
Gumbo - High on the list of favorites of Cajun cooking are the soups called gumbos.
Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot."
Gumbo exemplifies the influence of African and Native American food cultures on Cajun cuisine.
The name originally meant "okra", a word brought to the region from western Africa.
Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor.
A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians.
The backbone of a gumbo is roux of which there are two variations: acadian, a golden brown roux, and creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil.
The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.
Jambalaya - Another classic Cajun dish is jambalaya.
The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef) and/or seafood (such as shrimp or crawfish) and almost anything else.
Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers.
Anything else is optional.
Rice and gravy - Rice and gravy dishes are a staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice.
The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender.
Beef, pork, chicken or any of a large variety of game meats are used for its preparation.
Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee. 
Petro's Chili & Chips is a small fast-food chain based in Knoxville, Tennessee, with several locations in Knoxville and other parts of East Tennessee.