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Chili Parlor Chili

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Recipe Directions

Follow these steps to create your Chili Parlor Chili:

  1. Cook the Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
  2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, or until the onion is translucent and fragrant.
  3. Add the Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes, and tomato paste. Mix well to combine.
  4. Add the Broth and Spices: Pour in the beef broth and add the chili powder, cumin, paprika, and cayenne pepper (if using). Stir to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 30 minutes, or up to 1 hour to develop deeper flavors. Stir occasionally.
  6. Season to Taste: Taste the chili and adjust the seasoning with salt and pepper as needed.
  7. Serve: Ladle the chili into bowls and serve hot. Garnish with your favorite toppings if desired.

Tips for the Perfect Chili

  • Brown the Meat Well: Make sure to brown the ground beef thoroughly to develop a rich flavor.
  • Simmer for Flavor: Allow the chili to simmer for a longer time if possible. The flavors will deepen and meld together better.
  • Adjust Heat: If you prefer a spicier chili, add more cayenne pepper or a few dashes of hot sauce.
  • Use Fresh Spices: For the best flavor, use fresh spices and adjust the seasoning to your taste.

Recipe Swaps and Variations

  1. Vegetarian Option: Replace the ground beef with a plant-based meat substitute or extra beans for a vegetarian version.
  2. Different Beans: Feel free to use different types of beans such as pinto or navy beans.
  3. Tomato Variations: If you prefer a less tomato-forward flavor, reduce the amount of tomato paste and use more beef broth.

How to Store Leftovers

Store any leftover Chili Parlor Chili in an airtight container in the refrigerator. It will keep well for up to 4 days. You can also freeze chili in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove over low heat until warmed through.

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