Chili Parlor Chili

Here’s a classic-style Chili Parlor Chili — a rich, deeply spiced, no-bean Texas-style chili like you’d find in old-school chili parlors across the Southwest. Think bold flavors, tender beef, and a smooth, slightly greasy red gravy (in the best way). This version is inspired by legendary spots like Taylor Café or Chili John’s.

🌶️ Chili Parlor Chili (Texas Red-Style)

📝 Ingredients:

• 2 lbs beef chuck, trimmed & cut into ½-inch cubes (or use ground beef if preferred)

• 2 tbsp lard, bacon grease, or oil

• 3 tbsp chili powder (mild to hot, or a mix)

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional)

• 1 tsp garlic powder

• 1½ tsp onion powder

• 2 tsp salt, or to taste

• 2 cups beef broth (or water + bouillon)

• 1 tbsp masa harina or all-purpose flour (for thickening)

• 1 tbsp apple cider vinegar or white vinegar

• Optional: ½ tsp Mexican oregano

👩‍🍳 Instructions:

1. Brown the beef:
   Heat lard or oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, getting a nice sear. Set aside.

2. Toast the spices:
   Lower heat to medium. Add chili powder, cumin, paprika, cayenne, garlic powder, onion powder, and oregano to the pot. Stir constantly for about 1 minute until fragrant.

3. Build the gravy:
   Return the beef to the pot. Stir in the beef broth, scraping up browned bits from the bottom. Bring to a simmer.

4. Simmer low and slow:
   Cover partially and simmer on low for 1½ to 2 hours, stirring occasionally, until beef is tender and flavors meld.

5. Thicken it up:
   Mix masa harina with a few tablespoons of warm water to make a slurry. Stir into the chili and simmer 10 more minutes to thicken.

6. Finish it:
   Stir in vinegar to balance the richness. Adjust salt to taste. Let sit 10 minutes before serving.

🍽️ Serve With:

• Saltine crackers, chopped onions, or shredded cheddar (classic parlor toppings)

• Over spaghetti (like in Cincinnati-style chili parlors)

• Or spooned over a hot dog or baked potato

🔁 Variations:

• Make it greasy like the old-school parlors: Use a bit more fat (lard or bacon grease) and don’t skim it off.

• Add coffee or a splash of beer for deeper flavor.

• Milder version: Cut back on chili powder and cayenne; let guests spice it up themselves.