Texas takes its chili seriously – so seriously that it’s the official state dish! From smoky bowls of red to secret family recipes passed down for generations, the Lone Star State offers some of the most mouthwatering chili you’ll ever taste. These beloved local spots serve up the kind of hearty, flavorful chili that keeps Texans coming back for more, even during those scorching summer months.
1. Hard Eight BBQ
Barbecue might be their claim to fame, but Hard Eight’s chuck wagon chili has developed its own passionate following across their Texas locations. The rich, smoky flavor comes from incorporating their famous brisket trimmings into the chili pot.
Served in a cast iron bowl with a side of homemade cornbread, this chili delivers the perfect balance of meat, spice, and that distinctive smoky essence only pit-smoked meat can provide. Many regulars claim it’s worth skipping the barbecue for!
The Stephenville location started the tradition, cooking their chili in cast iron pots over open flames just like the cowboys did.
2. Armadillo Palace
Housed beneath a giant illuminated armadillo in Houston, this Goode Company establishment serves up a venison chili that breaks the traditional beef-only mold. The game meat creates a leaner, more complex flavor profile that regulars rave about.
Owner Jim Goode’s recipe includes a blend of dried chiles, locally sourced venison, and a splash of Shiner Bock beer. The restaurant’s atmosphere matches the bold flavors – taxidermy on the walls, live country music, and a bar stocked with Texas whiskeys.
Locals recommend the Chili Con Queso Burger which comes smothered in their famous venison chili for a truly Texan culinary experience.
3. Tolbert’s Restaurant & Chili Parlor
Frank X. Tolbert, the godfather of Texas chili, founded this legendary spot in Grapevine that’s been serving ‘a bowl of red’ since 1976. The chili recipe comes from Tolbert himself, who co-founded the famous Terlingua Chili Cookoff.
Locals swear by the Original Texas Red, made with coarse-ground beef, ancho chiles, and absolutely NO beans – just as Texas tradition demands. The restaurant walls display chili memorabilia and cookoff trophies that tell the story of Texas chili history.
Fun fact: Tolbert wrote the definitive book on chili called “A Bowl of Red” before opening his restaurant.
4. Brick Vault Brewery & BBQ
In the high desert town of Marathon, this unexpected gem combines craft beer brewing with exceptional Texas barbecue and a chili that locals drive hours to taste. Their signature Chipotle Brisket Chili incorporates smoked meat ends that would make any Texan proud.
The brewmaster creates beer specifically designed to complement the rich, smoky chili – try the Chihuahuan Desert Porter for a perfect pairing. The restaurant sits in a beautifully restored 1890s building that once served as the town’s bank vault.
During winter months, enjoying their chili on the outdoor patio with views of the Davis Mountains makes for a quintessential West Texas experience.
5. Terlingua’s Starlight Theatre
Where better to enjoy championship-worthy chili than in Terlingua, home of the world-famous chili cookoff? The Starlight Theatre, once an actual movie house in this ghost town, now serves outstanding chili that honors the local legacy.
Their Ghost Town Chili features three types of chile peppers, coarse-ground beef, and a secret blend of spices that’s remained unchanged for decades. The restaurant’s stone walls and star-studded ceiling create a magical atmosphere as local musicians often provide live entertainment.
Before becoming a restaurant, the building sat abandoned for years with no roof – hence the name “Starlight” as patrons could see the stars while watching movies.
6. Dutch’s Hamburgers
Named after legendary TCU football coach Dutch Meyer, this Fort Worth favorite surprises visitors with a buffalo chili that’s become the talk of the town. The lean, flavorful buffalo meat creates a distinctive taste that sets it apart from traditional beef versions.
Students and locals line up for their famous chili-cheese fries, which come smothered in the signature buffalo chili and topped with melted cheddar. The restaurant maintains a classic college-town vibe with TCU memorabilia adorning the walls.
Chef Lou Lambert developed the recipe specifically for Dutch’s, incorporating three varieties of chiles and a touch of dark chocolate for depth.
7. Chili Parlor No. 1
San Antonio’s oldest dedicated chili parlor has been perfecting their recipe since 1952. The Martinez family’s chili follows traditional Tejano methods, with hand-cut meat and a distinctive chile colorado base that’s rich without overwhelming heat.
The small, family-run establishment features vintage booths where generations of San Antonians have enjoyed their signature chili in classic crocks. Their most popular option is the “Regular Bowl” topped with diced onions, cheese, and jalapeños.
Celebrity chef Bobby Flay once challenged the owners to a chili cook-off for his show – and reportedly lost to their time-tested recipe that balances complex flavors with perfect texture.
8. Texas Chili Parlor
Since 1976, this Austin institution has been the go-to spot for state legislators, musicians, and everyday folks craving authentic Texas chili. The no-frills atmosphere with its worn wooden booths and vintage beer signs adds to the charm.
What makes their chili special? A choice of heat levels – X for mild, XX for spicy, and XXX for the brave-hearted. The chili comes topped with onions and cheese, served alongside saltine crackers for the full Texas experience.
Movie buffs might recognize this joint from Quentin Tarantino’s “Death Proof” where characters enjoy the famous chili.
9. Knife
Celebrity chef John Tesar elevates chili to fine dining status at his acclaimed Dallas steakhouse. His Wagyu Beef Chili showcases the restaurant’s commitment to premium ingredients – featuring trimmings from their dry-aged steaks and prime beef.
Served in elegant cast iron cocottes, the chili arrives topped with crème fraîche, aged cheddar, and house-pickled jalapeños. The upscale presentation doesn’t sacrifice authenticity – Tesar studied traditional Texas recipes before creating his refined version.
Unlike most Texas chilis, Knife’s version incorporates a splash of Highland Park whiskey, adding subtle oak and vanilla notes that complement the rich beef.
10. Cooper’s Old Time Pit Bar-B-Que
Cooper’s might be famous for their “Big Chop,” but regulars know to grab a bowl of their free pinto beans – which is actually a pork-infused chili in disguise. This Hill Country institution in Llano serves this complimentary side with every meat order.
The beans simmer all day in huge pots alongside the barbecue pits, absorbing smoke and drippings from the meats cooking above. While technically called “beans,” the dish contains significant amounts of chopped brisket, sausage bits, and spices that qualify it as a true Texas chili.
On cold days, locals have been known to skip the barbecue entirely and just order a large bowl of the beans/chili as their main course.
11. Elm Street Cask & Kitchen
Hidden in downtown Dallas, this modern gastropub serves a short rib chili that’s quickly become legendary among local food enthusiasts. Chef Nathan Tate slow-braises prime short ribs before incorporating them into a rich ancho and guajillo chile base.
The resulting chili offers incredible depth – tender meat chunks that fall apart at the touch of a spoon, swimming in a complex sauce. Their signature presentation includes cornbread croutons, pickled fresno peppers, and a dollop of avocado crema.
During the State Fair of Texas, they offer a special “Corny Dog Chili” version topped with slices of Fletcher’s famous corny dogs as a playful tribute to Texas food culture.
12. Moonshine Patio Bar & Grill
Housed in Austin’s oldest building, this downtown favorite serves a wild boar chili that pays homage to Hill Country hunting traditions. The lean, flavorful game meat creates a distinctively Texan take on the classic dish.
Topped with white cheddar, green onions, and house-made corn chips, the chili arrives in a cast iron skillet still bubbling from the oven. The restaurant’s historic limestone walls and shaded patio create the perfect atmosphere for enjoying this hearty dish.
During hunting season, the chef incorporates locally harvested wild boar, making each batch slightly different depending on the specific animals and their diets.
13. Cyclone Anaya’s
Named after its founder – a famous Mexican wrestler from the 1950s – this Houston institution serves a chili con carne that reflects Texas’ Mexican heritage. Their recipe features hand-ground beef, ancho chiles, and Mexican chocolate for a subtle sweetness.
What makes their version special is the presentation – served in a crispy flour tortilla bowl with sides of Mexican rice and charro beans. Old black and white photos of Cyclone Anaya in his wrestling days decorate the walls, adding authentic character to the dining experience.
The restaurant has expanded to multiple locations, but locals insist the original Shepherd Drive spot serves the most authentic version of their legendary chili.
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