Chili Parlor Chili

Alright, so let me paint you a picture.

It’s a gray, chilly afternoon — not freezing, but that kind of damp cold that gets into your bones. The kind where all you want is something warm, hearty, and honest. And there you are, standing in front of your pantry, wondering what on earth to cook. That’s when this chili comes in — Chili Parlor Chili, the kind that makes your kitchen smell like a memory.

It’s not fancy. There’s no artisan beans or twenty-dollar spices. But boy, is it good. It’s got that old-school chili parlor taste — a little smoky, a little spicy, no beans in sight (though I won’t yell at you if you add some). And yes, it’s got cocoa powder in it. No, it won’t taste like a brownie. Trust me.

Why You’ll Keep Coming Back to This One

• Total pantry staple. You’ve probably got everything already.

• No fuss. No beans. Just beefy, spicy goodness.

• Cooks fast but tastes slow. Done in under an hour, but somehow tastes like you started at noon.

• Thick, spoon-coating texture. This isn’t chili soup — this is chili chili.

• Smells like a hug. Really. That combo of beef, spices, and just a hint of cocoa is pure magic.

Let’s Chat Ingredients (and What You Can Get Away With)

I’m not a stickler. I’ve swapped things, skipped things, and added things depending on what was in the fridge. This recipe forgives — just don’t forget the chili powder and broth.

• Ground beef: I usually go with 80/20 — it’s got the flavor. But if you’ve got 90/10, or even turkey? Go for it.

• Broth: Beef broth gives it backbone, but chicken will do. Heck, I once used veggie broth and a splash of leftover coffee and nobody complained.

• Tomato sauce or puree: Either works. If you’ve got crushed tomatoes, just pulse them in the blender for a sec.

• Cocoa powder: I know, sounds weird — but it deepens everything. It’s not sweet, it’s just… warm.

• Worcestershire + soy sauce: The salty-savory power couple. Don’t skip ‘em.

• Spices: Chili powder, flakes, paprika, cayenne… use what you’ve got. Adjust the heat to your crowd — I always go a little light on the cayenne when the grandkids are coming over.

How To Make It (Without a Bunch of Fuss)

1. Brown the beef.
   In a big pot (Dutch oven if you’ve got one), heat the oil over medium. Toss in your ground beef and break it up with a wooden spoon. Let it cook for 3–5 minutes — don’t rush it. A little browning means more flavor. Leave it alone for a bit so it gets some color.

2. Add the flavor bomb.
   Now, dump in your broth, tomato sauce, and every last spice and seasoning on the list. Stir it up real good. This is the part where it starts to smell like something’s happening.

3. Let it simmer and do its thing.
   Bring it to a simmer, then turn the heat down low. Put the lid on and let it go for 35–40 minutes. Stir it every so often — mostly so you can lean in and take another sniff.

4. Taste and adjust.
   Salt and pepper to taste. Maybe another pinch of chili flakes if you’re feeling bold. Maybe not. You know your people.

Want to Switch It Up?

Look, chili is personal. You do you. Here are a few fun things I’ve tried over the years:

• Beans? Sure, add a can in the last 10 minutes if you want to bulk it up. Kidney, pinto, black — whatever’s rolling around in the pantry.

• Add a spoonful of peanut butter. It sounds nuts (ha), but it makes it creamy and deep.

• Splash of brewed coffee or dark beer. For richness. Especially good if you’re watching football while it cooks.

• Top it however you like: Shredded cheddar, a dollop of sour cream, green onions, pickled jalapeños, crushed saltines — live your life.

Storing & Reheating — AKA The Chili Is Even Better Tomorrow

• Fridge: Keeps 4–5 days easy. Put it in a container with a lid and you’re golden.

• Freezer: Chili loves the freezer. Let it cool, then portion it out and freeze flat in zip-top bags or containers.

• Reheat: Microwave, stovetop, whatever’s easiest. Add a splash of broth if it got too thick.

Honestly? It’s even better the next day. It’s like the flavors had a sleepover and woke up best friends.

Let Me Know How It Goes

If you make this — and I really hope you do — come back and tell me. Did your kids love it? Did your picky eater finally eat seconds? Did your partner go back for thirds and pretend it was “for the dog”?

I want to hear it all. Leave a comment, send me a note, or tag me if you post a picture. This is the kind of recipe we pass along — and those are always the best kind.

With love and full bellies,

Chili Parlor Chili

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dinner, Main Dish, Soup

Cuisine American, Tex-Mex

Ingredients

  

• 1 tablespoon olive oil
• 1 lb ground beef (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
• to taste kosher salt and black pepper

Instructions

 

• In a large pot, heat olive oil over medium heat. Add ground beef and cook for 3–5 minutes, breaking up the meat until mostly browned.
• Add broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne. Stir to combine.
• Bring to a simmer. Lower heat, cover the pot, and cook for 35–40 minutes, stirring occasionally.
• Season with salt and pepper to taste. Serve hot.

Notes

This is a thinner, Texas-style chili — no beans, just beef and bold flavor. Tastes even better the next day!

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