Chili Parlor Chili – Page 2

Instructions

Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon or spatula, for 5-7 minutes until no longer pink.
Combine Ingredients: Add the broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, paprika, chili flakes, soy sauce, onion powder, garlic powder, and cayenne pepper to the pot. Stir well to combine.
Simmer: Bring the chili to a gentle simmer. Once bubbling, reduce the heat to low and cover the pot with a lid.
Cook: Let the chili cook covered for 35-40 minutes, stirring occasionally to prevent sticking on the bottom.
Season and Serve: Taste the chili and season generously with salt and black pepper. Serve immediately with your favorite toppings.

For a Thicker Chili: For a thicker consistency, remove the lid for the last 10-15 minutes of cooking to allow some liquid to evaporate.
Toppings: This chili is fantastic topped with shredded cheese, a dollop of sour cream, sliced green onions, or crushed tortilla chips.
Make it Ahead: Like most chilis, the flavor is even better the next day! Let it cool completely before storing in an airtight container in the refrigerator for up to 4 days.