Chili Parlor Chili
Chili Parlor Chili is a bold, rich, and deeply flavorful one-pot dish inspired by classic Texas chili parlors. This version skips the beans and focuses on spiced ground beef simmered with broth, tomato, and a unique blend of seasonings—including a secret weapon: cocoa powder.
It’s the kind of chili that warms you up from the inside and makes your kitchen smell incredible.
Why You’ll Love This Recipe
Big flavor, minimal effort: Just brown the beef, add everything to the pot, and let it simmer.
No beans—just meat and spice: True to Texas chili parlor style.
Unique flavor twist: Cocoa powder adds subtle depth and richness.
Custom heat level: Adjust the spice to your preference.
Versatile: Serve over hot dogs, fries, baked potatoes, or just with cornbread
Key Ingredients
Ground Beef: The hearty, savory base of the chili—use 80/20 for more flavor or 90/10 for leaner results.
Beef or Chicken Broth: Adds richness and moisture, perfect for a simmered sauce.
Tomato Sauce: Gives the chili body and a bit of tang.
Chili Powder, Cayenne, Paprika, Chili Flakes: Build layers of spicy, smoky heat.
Cocoa Powder: A surprising but essential addition for complexity.
Soy Sauce & Worcestershire Sauce: Deep umami notes that round everything out.
Onion & Garlic Powder: For classic chili flavor without fresh chopping
How to make Chili Parlor Chili
Ingredients
1 tablespoon olive oil
1 lbs ground beef, you can use either 90/10 or 80/20
2 cups beef or chicken broth
1/2 cup tomato sauce or puree
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons Worcestershire sauce
2 teaspoons chili flakes
2 teaspoons paprika
2 teaspoons soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large pot heat oil over medium heat and then add in ground beef. Use your spoon or spatula to break up the meat. Cook for 3 to 5 minutes, until most of the pink is gone.
Add in broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper.
Bring to a simmer, and then lower the flame. Cover the pot, and cook for 35 to 40 minutes, stirring frequently to prevent chili from sticking to the bottom.
Season with salt and pepper and enjoy.
Notes:
Brown the Beef Thoroughly: Cook the ground beef until it’s well-browned to develop richer flavors before adding the other ingredients.
Use Fresh Spices: For the best flavor, use fresh chili powder, paprika, and cayenne pepper. Store spices in a cool, dark place.
Simmer Gently: Let the chili simmer on low heat to let the flavors meld together. Stir occasionally to prevent sticking.
Taste and Adjust: After simmering, taste and adjust seasoning with salt, pepper, or additional spices to suit your preference.
Thicken the Chili: If you prefer a thicker chili, simmer it uncovered for a bit longer or stir in a cornstarch slurry.
Let it Rest: Allow the chili to rest for a few minutes after cooking; the flavors will continue to develop and meld.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 275 | Fat: 20.4g | Carbohydrates: 4.3g | Protein: 22g
Kitchen Equipment Needed
Large pot or Dutch oven
Wooden spoon or spatula
Measuring spoons and cups
Ladle for serving
Cutting board (if adding toppings later)
Recipe Swaps and Variations
Ground Turkey or Chicken: For a lighter version.
Add Beans: Not traditional, but go for it if you like! Try kidney or black beans.
Spicy Boost: Use fresh chopped jalapeños or chipotle in adobo.
Sweeter Chili: Add a splash of brown sugar or a dash of cinnamon.
Low-sodium version: Use low-sodium broth and soy sauce.
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in portions for up to 3 months.
Reheat: Simmer gently on the stovetop or microwave in short intervals, stirring occasionally.
Food and Drink Pairings
Serve With: Cornbread, white rice, tortilla chips, or baked potatoes.
Top With: Diced onion, shredded cheddar, sour cream, jalapeños.
Drinks: Pair with a cold lager, dark stout, or iced tea.
Frequently Asked Questions:
Can I use ground turkey instead of beef?
Yes, ground turkey works well. It will make the chili leaner, though the flavor will be slightly different.
Can I make this chili in a slow cooker?
Absolutely. Brown the beef first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.
Can I freeze leftovers?
Yes, this chili freezes well. Store in an airtight container for up to 3 months.
How can I make the chili spicier?
Increase the cayenne pepper, chili flakes, or chili powder to boost the heat.
Can I add beans to this recipe?
Yes, beans like kidney or black beans can be added. Just add them during the last 15 minutes of cooking.
What can I use if I don’t have Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar can be a substitute.
How do I make the chili thicker?
Simmer uncovered to reduce liquid, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I use a different type of broth?
Yes, chicken or vegetable broth can be used as a substitute for beef broth.
How can I reduce the sodium content?
Use low-sodium broth and limit the amount of added salt.
What should I serve with the chili?
Cornbread, rice, or tortilla chips complement the chili nicely.