Chili Parlor Chili is all about deep, rich, smoky Texas-style chili — no beans, no tomatoes, just tender meat and a bold blend of chiles and spices. It’s the kind of chili you’d find in a classic Southern chili parlor — intense, dark, and soul-warming.
🌶️ Chili Parlor Chili (Texas-Style, No Beans)
🕒 Total Time: 2–3 hours
Servings: 6–8
Heat Level: Medium to hot (adjustable)
🧾 Ingredients:
Meat:
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2½ lbs beef chuck or stew meat, cut into ½-inch cubes (not ground beef)
Chili base:
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2 dried ancho chiles
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2 dried guajillo chiles (or pasilla)
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2 tbsp tomato paste (optional but adds umami)
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1 medium onion, diced
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4 cloves garlic, minced
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4 cups beef broth (plus more if needed)
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1 tbsp masa harina (for thickening, optional)
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2 tbsp apple cider vinegar or coffee (for brightness)
Spices:
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp dried oregano (Mexican oregano if possible)
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½ tsp cinnamon (just a pinch for depth)
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Salt & black pepper to taste
🔥 Instructions:
1. Prepare the chiles:
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Remove stems and seeds from dried chiles.
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Toast lightly in a dry skillet (30 seconds per side) until fragrant.
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Soak in 1 cup hot water for 20 minutes, then blend into a smooth paste with a bit of soaking liquid.
2. Brown the meat:
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In a large Dutch oven, heat oil and sear beef in batches until browned. Set aside.
3. Build the flavor:
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In the same pot, sauté onion until soft (5 min).
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Add garlic and cook another 1 minute.
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Stir in tomato paste and cook for 2–3 min until darkened.
4. Spice it up:
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Add all spices and toast for 1 minute.
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Stir in the chile paste and cook until thick and aromatic.
5. Simmer:
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Return beef to the pot.
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Add beef broth and vinegar/coffee. Bring to a boil, then reduce to a low simmer.
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Cover and simmer gently for 1½–2 hours, stirring occasionally, until meat is tender.
6. Finish:
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If needed, thicken with masa harina (mix 1 tbsp with water first).
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Adjust salt, heat, and acidity to taste.
🌟 Serve With:
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Saltines or cornbread
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Chopped onions & shredded cheddar (if you want to break the Texas rules)
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Over hot dogs, fries, or baked potatoes
💡 Tips:
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No tomatoes? Correct — classic Texas or parlor-style chili skips them.
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Want it hotter? Add chipotle, cayenne, or more guajillo.
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Leftovers: Even better the next day. Freezes beautifully.