Posted in Texas
November 16, 2016
10 Best Restaurants To Get A Warm Bowl Of Chili On A Cold Winter Night In Texas
As the temperatures begin to fall (okay, let’s be honest – anything below 70 is cold to us Texans), nothing sounds better than warming your belly and your heart with a big bowl of chili. Fortunately, since the dish originated here, there are plenty of restaurants that serve up some delicious classic Texas red chili (no beans, of course). Here are 10 places your taste buds definitely shouldn’t miss out on this season:
Goode's might be more of a bar than a restaurant, but that doesn't mean they don't make a mean bowl of chili. It's made with thick chunks of venison (I promise those aren't beans you see) that are simmered in a spicy, cumin-infused chili sauce until they're so tender they practically melt in your mouth. Then, it's topped off with shredded cheese, onions, and jalapenos. Plus, you can listen to live entertainment out on the patio while you eat and two-step some of the calories off afterwards!
This is probably the most famed chili restaurant in Texas - and rightfully so, considering it's all they serve. Whether you want it on a burger, hot dog, Frito pie, or just by itself, chili in all its wonderful forms is the name of the game at Texas Chili Parlor. They have several different varieties including white pork, sausage, beef, and even vegetarian, but locals swear by the original. It has huge hunks of beef, just the right amount of spice, and is so thick you can stand a spoon straight up in it. And if you eat here, you'll be experiencing cinematic history because the Tarantino movie "Death Proof" was shot here.
Tolbert's was founded by the co-founder of the Terlingua Chili Cookoff so this man knows how it's done and won't settle for anything less in his restaurant. This is the Original Texas Red topped with cheese, onions, and...a whole pepper? That's right - as if it weren't spicy enough already, they take it up a notch for all the real Texans out there. You can also get the chili in a Frito pie or on a hot dog if you're especially hungry.
It just wouldn't have felt right to not include a Tex-Mex restaurant on this list, and what's better than the oldest operating one in Houston? Molina's is family-owned and has been in business since 1941, so it's had plenty of time to perfect the art of chili. But according to owner Ricardo Molina, the secret is in the simplicity. All he does is combine 80/20 beef, ancho chili paste, salt, pepper, cumin, and garlic. Top it with a little cheddar cheese and chopped onion, and you're good to go. Nothing more to it.
Fred's only serves chili in the fall and winter, so you'd better head over in the next few months! It's a secret recipe made with tender sirloin and topped with grilled onions, jalapenos, and cheddar cheese. You can get it by itself, as chili-cheese fries, or even on top of one of the restaurant's nationally acclaimed burgers.
It may not be a restaurant, but I'd be darned if I didn't mention arguably the largest chili event in the country. Sample from dozens of contestants, find out which ones you like the best, and root for them when it comes time for judging. I guarantee you'll find some spectacular chili here - after all, people come from all over the world just to duke it out for the top spot.
James Coney Island, now known as JCI Grill, probably isn't a place you'd expect to be on this list. Fast food joints generally don't prioritize quality, but JCI is an exception. Their chili is hearty, perfectly spiced, bean-free, and extremely cheap. What more could you ask for?
The famous Killen's does chili a little differently than the other guys. Given that it's a barbecue restaurant, the meat of choice in the dish is brisket. And not just any brisket - tender, fall-off-the-bone brisket that can only be found at Killen's. It's still authentic Texas red chili, too, so the base is just as flavorful as you're used to - maybe even more so with the addition of the juicy cuts of meat.
This chili has a secret ingredient: beer. That's right, 24 diner uses a heaping serving of Fireman's #4 in their recipe to add a bold, robust flavor to it. And it's served with a side of cornbread to sop up all the meaty, spicy, saucy, (but not beany, of course) goodness.
I couldn't find a picture of the restaurant itself, but I think the chili speaks for itself. It's made with the hottest pepper in the world, the ghost chili, but still manages to balance heat and flavor delicately and deliciously.
Mmm, my stomach sure is rumbling.
Have you had chili at any of these restaurants? Who serves the best bowl of chili in Texas?
