Chili Parlor Chili is a rich, beanless ground-beef chili with tomato, cocoa powder, Worcestershire, soy sauce, paprika, chili flakes, and cayenne. It is thinner and more intensely seasoned than a chunky bean chili, which makes it especially good for bowls, chili dogs, fries, or baked potatoes.
What Makes Chili Parlor Chili Different?
This style of chili keeps the focus on finely crumbled beef and a deeply seasoned sauce instead of beans or large vegetable pieces. Cocoa powder adds depth rather than sweetness, while Worcestershire and soy sauce bring savory flavor to the tomato base.
Because the chili simmers for about 35 to 40 minutes, the broth reduces and the spices have time to blend. Stir it regularly near the end so the beef does not settle and stick to the bottom of the pot.
Ingredient Notes
- Ground beef: Either 90/10 or 80/20 works. If using fattier beef, drain excess grease after browning.
- Cocoa powder: Use unsweetened cocoa. It deepens the chili flavor without making the dish taste like chocolate.
- Chili flakes and cayenne: Together they make this fairly bold. Reduce either one if you prefer less heat.
- Broth: Beef broth gives the strongest beef flavor, but chicken broth works if that is what you have.
- Tomato sauce or puree: Either gives the chili body without making it chunky.
Ingredients
- 1 tablespoon olive oil
- 1 pound 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
- Kosher salt and freshly ground black pepper, to taste
How to Make Chili Parlor Chili
- Heat the olive oil in a large pot over medium heat. Add the ground beef and break it into small crumbles as it cooks for 3 to 5 minutes, until most of the pink is gone.
- If the beef has released a lot of fat, drain the excess before continuing.
- Add the broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne. Stir well.
- Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 35 to 40 minutes, stirring frequently.
- Taste and season with salt and black pepper before serving.
Ways to Serve It
Serve this chili in bowls with shredded cheese and onions, or use it as a topping for hot dogs, fries, nachos, or baked potatoes. Because it is beanless and finely textured, it works especially well as a topping.
Storage and Reheating
Store cooled chili in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a small splash of broth if it becomes thicker than you want.
More Easy Beef Recipes
For more hearty dinners, try Ground Beef Cabbage Soup, Slow Cooker Cheeseburger Soup, or Ground Beef Casserole. You can also browse more beef recipes and soup recipes.
