Dinner

Chili Parlor Chili Recipe

ByElena Hart September 2, 2026September 2, 2026

Introduction

Chili Parlor Chili is a rich and flavorful twist on classic chili, featuring a unique blend of spices and a hint of cocoa for depth. This hearty dish is perfect for cozy dinners or casual gatherings.

A hot dog is placed in a soft, light brown bun on a white plate with ridged edges, set against a white marbled surface. The hot dog is topped with a thick layer of dark brown chili that looks chunky and moist, sprinkled with small bits of green herbs. Under the chili, there is a layer of finely chopped white onions spread mainly on one side, followed by a layer of shredded yellow-orange cheddar cheese partly melted onto the bun. The sausage peeks out slightly from both ends of the bun, showing a smooth texture with a shiny finish. Photo taken with an iphone --ar 4:5 --v 7

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
kosher salt and black pepper, to taste

Instructions

Step 1: 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.

Step 2: Add broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper. Stir to combine.
Step 3: Bring the mixture to a simmer. Lower the heat, cover the pot, and cook for 35–40 minutes, stirring occasionally to prevent sticking.
Step 4: Season with kosher salt and black pepper to taste. Serve the chili hot, optionally with your favorite toppings.

Tips & Variations

For extra depth, try adding a splash of coffee or a pinch of cinnamon along with the cocoa powder.
Swap ground beef for turkey or plant-based crumbles for a leaner or vegetarian alternative.
Add diced onions and bell peppers in step 1 for more texture and flavor.

Serve with cornbread or over rice for a satisfying meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened. This chili also freezes well for up to 3 months.

How to Serve

A close-up view of a red enamel pot filled with thick, textured meat sauce. The sauce is deep reddish-brown with visible small chunks of ground meat, creating a rough surface. The pot has a cream-colored inside and a shiny red handle on the side, sitting on a white marbled surface. The photo captures the rich, hearty sauce with slight reflections on top, showing its moist and chunky texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the ground beef first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally.