by Chili Queen Diana Anderson of JD’s Chili Parlor

Serves: 4 people



  • 1 jar JD’s Chili Parlor Original Fixin’s (can be found at H-E-B or
  • 1 lb. to 1 ½ of Ground Beef
  • 1/2 White Onion (chopped)
  • 1/2 Yellow Bell Pepper (chopped)
  • 2 cloves Garlic (minced)
  • 1-2 tablespoons Olive Oil


  • 4 fresh pre-made 80/10 beef patties or (unthawed) veggie patties of your choice
  • 1 tablespoon Olive Oil (can substitute with Olive Oil)
  • 4 Hamburger Buns
  • 4 slices Monterrey Jack
  • 1 cup shredded sharp cheddar (optional)
  • 4 Leaves of Lettuce of your choice (Chili Queen uses Kale)
  • 4 tablespoons Avocado Jalapeno Lime Aioli or Mayo of Choice
  • 1/2 Red Onion (round slices)
  • Olive Oil or Butter Spray (to toast buns)
  • Pickled Jalapeños (optional)
  • 1 teaspoon Sea Salt

Veggie Chili:

(Vegetarian Option)

  • 1 jar JD’s Chili Parlor Hatch Bock Beer Fixin’s (can be found at H-E-B or
  • 1 cup Broccoli (chopped)
  • 1 cup Cauliflower (chopped)
  • 1 cup Carrots (chopped)
  • 1 cup Mushrooms (chopped)
  • 1 Poblano Pepper (chopped)
  • 1/2 White Onion (chopped)
  • 2 cloves Garlic (minced)
  • 3 tablespoons Olive Oil
  • 1 teaspoon Sea Salt

Avocado Jalapeño Lime Aioli (Optional)

  • 1/2 Avocado
  • 1 Jalapeno
  • 1 Lime (juiced)
  • 1 cup Mayo
  • 1 teaspoon Sea Salt


Beef Chili:

Sauté garlic, onion, yellow bell pepper in oil over medium high heat, approximately 3-5 minutes. Set aside. Brown ground beef over medium high until cooked through, drain grease. Add previously sautéed veggies to beef and whole jar of JD’s Original Chili Fixin’s. Simmer for 15 minutes, uncovered.

Veggie Chili:

First, sauté onion, garlic and poblano pepper over medium high heat, until soft and caramelized. Then add cauliflower, mushrooms and broccoli and sauté for 3 minutes. Cover and let steam for approximately 3-5 minutes. Next, add JD’s Original Chili Fixin’s, combine, turn down the heat, cover, and let simmer for another 10 minutes, until veggies are tender.

Avocado Jalapeño Lime Aioli

Blend all ingredients in blender, pulse until fully blended. Pour into bowl, set aside.

Cooking / Composing Burger

Heat avocado oil in skillet over medium high heat, approximately 2 minutes. Add burgers (either beef or veggie) to skillet and season with salt and pepper as needed. Cook for approximately 3-5 minutes each side. Once burger cooked to preference add Monterrey Jack Cheese slice, cover to melt and turn off stove. Then in another pan, spray olive oil or butter on medium high heat. Also spray top and bottom of buns and start to toast until golden brown. Put on plate.

Coat buns with aioli. Start to build your burgers by laying down the lettuce/kale. Next, lay down your cheeseburger or veggie burger patties. Top with slice of red onion, then ½ cup of JD’s Chili (beef or veggie), then sprinkle with cheddar cheese. Finally, top with pickled jalapeños and top bun. Serve with chips, fries, baked beans or salad. Enjoy!


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