Bowls of goodness
From down-home barbecue joints to cute plant-based cafés, there are some amazing restaurants across America that pride themselves on their house-made chili. Some places specialize in spicy Southwestern-style offerings packed with green chiles, while others dole out Texan classics that are all beef and no beans. But which is the best spot to grab a bowl near you? Here's our pick of the best chili dish every state has to offer.
Iowa: Jake’s Spicy BBQ Steak Chili, Jethro's BBQ, various locations
The chili at this easy-going barbecue joint (with a handful of locations across Iowa) really hits the spot. As the name suggests, the dish has 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 flavors of the Southwest, LoKal's New Mexico chili has been voted the best in Florida, according to the restaurant's menu. Customers say the dish has just the right amount of heat. It comes sprinkled with white onions and Monterey Jack cheese, with tortilla chips on the side.
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 (only the best certified Angus beef will do), and it comes topped with red onions and cheese. Our suggestion? Mop it up with the restaurant's tasty 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 even featured on TV shows like Guy Fieri's
Diners, Drive-Ins and Dives.
Minnesota: Pinto’s Diablo Chili, The Loon Cafe, Minneapolis and Saint Paul
The chili bowl at The Loon Cafe earns plenty of praise from customers and press alike (and rightly so). It's described as 'a Minnesota-born chili' since the recipe was dreamed up right here – and it consists of beef, beans, veggies, and delicate spices. A hunk of Texas toast on the side is perfect for dipping.
Nebraska: vegetarian chili, LeadBelly, Haymarket
Looking for delicious veggie chili in Haymarket? Head to LeadBelly – it's famous for serving its take on 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, or BBQ pork to the mix.
South Carolina: brisket burnt end chili, One Hot Mama's, Hilton Head Island and Bluffton
One Hot Mama's dishes up a huge menu of belly-busting American favorites, from ribs and wings to barbecue platters. The joint's brisket burnt end chili is a real must-try; the smoky burnt ends lend the dish a wonderful flavor that keeps customers coming back for more. When it tastes this good, it's no wonder that the dish has emerged victorious in back-to-back local chili cook offs.
Tennessee: chili, Varallo's Restaurant, Nashville
Varallo's proudly touts its status as the oldest restaurant in Music City. Its story started with Frank Varallo Sr, who began doling out his chili from a street cart in the early 1900s. It was such a hit that he opened a bricks-and-mortar location in 1907. More than a century later, Varallo's (now under new ownership) is still going strong, and the secret-recipe chili remains popular. Plump for the '3-way' option with spaghetti and tamales, or just get it straight up.
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 to try, including white chili made with pork.
Washington: Chili Carlos, Slow Fox Chili Parlor, Vancouver
Chili is the bread and butter of this hip hole-in-the-wall joint in Washington's Vancouver. There are plenty of delicious bowls on offer, but the Chili Carlos is the ultimate choice. It's a meat feast made with ham hock, pork shoulder, and chorizo, plus peppers, onions, and filling hominy. You'll get a slice of deliciously sweet cornbread on the side, too.
Wisconsin: chili, Real Chili, Milwaukee
Open since 1931, this Milwaukee spot has one aim: to serve delicious slow-simmered chili. The recipe is top secret, but one thing we do know is that it sees a bowl of heavily spiced meat topped with cheese and sour cream. You can order your chili layered over beans or spaghetti, or heaped onto nachos or a hot dog – plus you can customize everything, from the level of spice to how juicy it is.
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