Chili has so many regional iterations, and each version comes with its own cult following. Is it best with beef or chicken? Green chiles or red? Vegetarian or bean-free Texas-style? F&W looked past the geographic divides to find the most delicious chilies in the land.
Institute of Chili Truck in San Antonio, Tex.
Parked near the Alamo, this food truck was inspired by San Antonio’s 19th-century “chili queens”—street food pioneers described in Texas histories and by authors such as Stephen Crane and O. Henry.
Today, visual artist and cook Ana Fernandez serves a barely modified version of a chili recipe she found in the Institute of Texan Cultures’ archives.
The mixture of ground chuck and beef brisket is spiced with a blend of fresh and dried peppers. The food truck’s menu includes corn bread, tamales and a luxe brisket burger.
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Red Apron Butchery in Washington, D.C., and Fairfax, Va.
Leave it to an artisan butcher to create a chili that doesn’t need beans.
Meat savant Nate Anda rubs beef and pork shoulder with a signature blend of smoked paprika, chipotle, brown sugar, coffee and coriander, then marinates it overnight.
He renders bacon fat to brown the meat, creating a caramelized, subtly smoky foundation.
It takes an additional six hours of stove-top simmering to produce a batch.
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Rocky Mountain Chili Bowl in Denver
What started as a food truck flaunting the slogan “Go green or go home” has grown into a dedicated green chili restaurant.
RMCB’s pork and vegetarian green chilies are available in mellow, medium or hot—spiked with hot Hatch green chiles, jalapeños and secret seasonings. Thanks to implementing a long list of eco-initiatives, the restaurant is also now certified green.
Goodfriend Beer Garden & Burger House in Dallas
Sure, this East Dallas bar serves 12 American craft beers on draught (plus 60 others in bottles) and more than 10 kinds of excellent burgers.
But the unsung hero of the menu may be the Texas-style chili—no beans—made with grass-fed beef and topped with cheddar, sour cream and scallions. Order a bowl on its own, try it on waffle fries or on an all-beef hot dog.
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Blackberry Farm in Walland, Tenn.
This hotel in the Great Smoky Mountains is known for its elevated farm-to-table Foothills Cuisine. Its cold-season chili is no exception.
During the fall and winter, chef Josh Feathers serves a complex chili made with short ribs, smoked paprika, ground cumin, cayenne pepper and coffee, sweetened with local sorghum and served over Carolina Gold rice.
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Tico in Boston
1996 F&W BNC Michael Schlow opened this Back Bay restaurant in 2011, inspired by his travels to Spain, Mexico and South America. For his turkey and black bean chili, he starts by sautéing the base ingredients in incredibly rich bone marrow instead of oil, adding sweetness and minerality as well as depth.
He braises the turkey thighs in vegetable stock enriched with achiote paste, tossing in fresh green jalapeños for spice. The chili is served with imaginative toppings such as tangy Manchego cheese, fresh lime juice and micro cilantro, with a crispy tostada on the side.
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