Home of Texas Chili
Welcome to Texas Chili Parlor — Austin’s original chili joint where the bowls are hot, the margs hit hard, and the bullshit stays outside. Pull up a chair, order it XXX if you dare, and settle in for a taste of real-deal Texas chili.
One Hell Of A History
The Texas Chili Parlor opened its doors in 1976, just a stone’s throw from the Capitol and a year before chili was crowned the official state dish. It quickly became more than a chili joint — it was a refuge for lawmakers, songwriters, mad dogs, and misfits, all chasing bold flavors and a strong pour. The kind of place where you might spot a state senator in one booth and a touring musician in the next, both sweating through a bowl of XXX.
Over the decades, the Parlor earned cult status — shouted out in Guy Clark’s songs, shot into film lore by Quentin Tarantino, and toasted with countless Mad Dog Margaritas. Through it all, we’ve kept things simple: no frills, no apologies. Just damn good chili, cold beer, and stories that get a little taller every time they’re told.
Scott “Zoob” Zublin
When Scott “Zoob” Zublin took over the Texas Chili Parlor in 2002, he didn’t just run the place — he became it. With his signature grin, quick wit, and love for loud music and louder personalities, Zoob rescued the Parlor from bankruptcy and got it going strong again.
He honored the roots of his favorite bar without sanding down the edges, making sure the chili still kicked, the margaritas still punched, and the joint stayed a haven for regulars, newcomers, and characters of all kinds.
Zoob wasn’t just an owner — he was a fixture.
If you came in twice, he probably knew your name. If you stayed long enough, you probably heard one of his wild stories. His spirit shaped the Parlor’s modern era, not by dressing it up, but by doubling down on what made it great.
The Future
In 2025, after more than two decades at the helm, Scott “Zoob” Zublin passed away — leaving behind a bar full of stories, regulars who felt like family, and a city that knew exactly where to find the best damn chili in Texas. The news hit hard, not just in Austin but across the country, where folks who’d sat at the Parlor’s bar even once remembered him with a smile and a sweat from the XXX.
But Zoob didn’t just leave a restaurant — he left a legacy. His family has stepped in to carry the torch, keeping the Parlor’s grit, charm, and unapologetic flavor alive.
The chili’s still bold, the Mad Dogs are still howling, and the doors are still open for anyone in search of heat, heart, and a little Texas magic. They aren’t trying to reinvent the place — just making damn sure it stays what it’s always been: real, rough around the edges, and full of soul.
Before You Go
We're not much on rules, but there are a few things you should know before you drop in.
FAQs
Texas Red Chili is chunky beef, spice, and no damn beans. Slow-cooked, deep red, and hotter than a July road. That’s how we do it here.
Hell yes we do. Cold beer, strong margs, and the kind of pour that’ll make you stay for one more.
No, but you can get chili on a burger, a baked potato, or eat it straight up like a damn adult.
We’re open every damn day from 11am to 10pm. Come hungry, come thirsty — just don’t come lookin’ for brunch.
No reservations. We run on chili, cold beer, and first come, first served. Grab a booth if you’re lucky — or belly up to the bar.
Inside Texas Chili Parlor
