Chili Parlor Chili

Step 1: Brown the Beef

1. In a large heavy pot or Dutch oven, cook the ground beef over medium heat until browned.
2. Drain off excess fat if needed.

Step 2: Add the Dry Spices

1. Stir in the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
2. Cook for 1–2 minutes to bloom the spices and coat the meat.

Step 3: Thicken with Flour

• Sprinkle in the flour and stir well to distribute. Cook for 1 more minute.

Step 4: Simmer the Chili

1. Slowly pour in the beef broth (or water), stirring constantly.
2. Add vinegar and optional Worcestershire sauce.
3. Bring to a boil, then reduce to a low simmer.
4. Cover and simmer for 1½ to 2 hours, stirring occasionally, until thick and rich. Uncover for the last 20–30 minutes if you want a thicker chili.

Serve With:

• Saltine crackers or corn chips
• Chopped onions, shredded cheese, or jalapeños
• Over rice, on hot dogs, or spooned onto baked potatoes

Tips:

• For authentic chili parlor texture, finely grind beef or use a mix of ground chuck and small brisket pieces.
• You can blend the spices ahead of time and store as a homemade chili seasoning mix.
• This chili improves in flavor the next day — perfect for make-ahead meals!