Bowls of goodness
Chili. A classic dish loved by many. Found in classic barbecue joints to cute plant-based cafés, restaurants across America serve wonderful bowls of chili that truly warm the soul. You'll find spicy Southwestern-style offerings packed with green chiles and Texan classics that are all beef and no beans.
Iowa: Jake’s Spicy BBQ Steak Chili, Jethro's BBQ, various locations
The chili at
this easy-going BBQ joint (with a handful of locations across Iowa) really hits the spot. As the name suggests, the dish is just the right balance of spice and smoke, and it's made with top-quality steak. It's served piled high with jalapeños, cheese, and sour cream.
Florida: New Mexico chili, LoKal, Miami
Inspired by the Southwest,
LoKal's New Mexico chili has been voted the best in Florida, aaccording to their menu. Customers say the dishhas just the right amount of heat. It comes sprinkled with white onions and Monterey Jack cheese, and is served with a side of tortilla chips.
Georgia: brisket chili, Fox Bros. Bar-B-Q, Atlanta
You can't go wrong with most things on the meat-heavy menu at
Fox Bros. Bar-B-Q in Atlanta – but the chili is a firm favorite. It's made with wonderfully tender smoked brisket (with only the best certified Angus beef) and is topped with red onions and cheese. Perfect mopped up with the restaurant's jalapeño cornbread and crackers.
Illinois: quinoa chili, The Chicago Diner, Lakeview
The Windy City may be famous for its Italian beef but, when it comes to chili, it's a veggie option that takes the crown.
The Chicago Diner's quinoa chili is spicy and smoky, with plenty of cumin and chipotle peppers. It's served with popping jalapeño corn fritters, plus extras like avocado and sour cream.
Kansas: burnt end chili, Woodyard Bar-B-Que, Kansas City
You can see just how deliciously chunky and tender the meat in
Woodyard's burnt end chili is. It's a fabled menu highlight packed with three types of beans and oodles of spices. The restaurant itself has been going strong for more than five decades, and it's been featured on top TV shows like Guy Fieri's
Diners, Drive-Ins and Dives.
Minnesota: Pinto’s Diablo Chili, The Loon Cafe, Minneapolis
The chili bowl at
The Loon Cafe earns plenty of praise from punters and press alike – and rightly so. It's described as 'a Minnesota-born chili' since the recipe was dreamt up right here and it consists of beef, beans, and veggies with delicate spices. A hunk of Texas toast on the side is perfect for dipping.
Missouri: Dixon's Chili, Dixon's Famous Chili Parlor, Independence
As its name suggests,
this no-frills Independence spot is all about chili – and it's got a long history. Its first incarnation was as a street cart, until a restaurant opened in 1919. The tasty chili has been served the same way for a century: with carefully seasoned beef layered over beans. You can choose it dry, soupy (with bean broth), or juicy (with the meat juices), and top it off with ingredients from jalapeño relish to humble ketchup.
Nebraska: vegetarian chili, LeadBelly, Haymarket
Head to
LeadBelly for a top-notch vegetarian chili. It's famous for serving the dish with a cinnamon roll, so you'll get the perfect blend of sweetness, smoke, and spice. Meat lovers have the option to add ground beef, chicken, shaved ribeye, or BBQ pulled pork.
Texas: Chili, Texas Chili Parlor, Austin
The meat-loving Lone Star State is well known for its chili, which is traditionally served with plenty of beef and no beans. The version at
Texas Chili Parlor in Austin follows tradition with mouth-watering results. Diners say it's nice and spicy, and that it's filled with generous amounts of chunky beef. The red chili comes in varying heat levels, from 'X' to 'Xxx,' plus there are other versions like white chili made with pork.
Wisconsin: chili, Real Chili, Milwaukee
This Milwaukee hot spot is entirely focused on delicious chili, which it has been dishing up since 1931. The recipe for the slow-simmered chili is top-secret and sees a bowl of heavily spiced meat topped with cheese and sour cream. You can order it layered over beans or spaghetti, or heaped onto nachos or a hot dog.
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