Somebody Help This Poor Boy: Chili in Dallas

It’s time for our yearly chili roundup. Here is a plea from a Rangers-loving Disher, the best kind!

Hi Nancy, hope this finds you doing well this morning (hey, the Rangers are up 3-2…how could you be anything but fine?). Cold weather is imminent!  Would like to know your (or your readers) recommendations for who’s got the best chili in Dallas. I’ve waited about 8 months to be able to even ask this question. Many thanks in advance.

I won’t answer his question about being fine until my statement is approved by my therapist. In the meantime, tell him where to find some. GO RANGERS!


  • DarnellErwinFletcher

    Chapman Chile Kitchen…. oh wait… your own stove?

  • Goodfriend Beer Garden

    Maple and Motor Burgers and Beer

    DarnellErwinFletcher’s Kitchen

  • Carpe Diem

    Katy Trail Ice House

  • bc

    There is literally no good chili in Dallas (or Grapevine if anyone wants to throw that name out there).

    Your own stove is the only place to go. I’d start with a recipe from one of the CASI winners:

    Figure out what you like and adapt from there.

    I used to like Strong’s, but that place is gone. I think you can get the same bowl at Red’s Patio Grill in Plano…

  • tb

    @DarnellEF: Oh, how I do miss CCK [sniff/pout].

  • Marcus

    My house, Friday night.

  • LJT

    @bc: Have you “literally” (grrr) tried every bowl of chili in Dallas? There’s some decent stuff out there. The venison chili on Tillman’s Frito Pie is pretty damn fine. And way preferable to rounding up the nearly (not literally) 20 ingredients listed in the current Terlingua champ’s recipe!

  • DesignBoy

    Smoke’s veggie chili is pretty darn good. I know. Veggie chili seems so wrong. But it’s tasty.

  • Kevin

    Hillstone serves a great chili on Saturdays! Yum…topped with white onion, cheddar and chips for dipping on the side! One of my favs!!!

  • acrow

    HP Pharmacy

  • Gipson

    Gotta throw in one more for the DIY’ers. Seriously, making your own chili is fun, a good value, nigh impossible to screw up and the results will be better than anything you find in a restaurant. Pair it with some of that Jiffy cornbread (you know the one), and an ice cold Shiner and you’re golden. You should already have the Shiner, of course, because it WILL be an ingredient in your chili.

    Failing all that, I’ve always loved Steak and Shake’s chili. Cheap too.

  • eat my cohorts

    the venison chili at Tillman’s is completely substandard. maybe even just plain bad.

  • DGirl

    bc’s right. Ain’t no good chili here. I predict Chili is going to be the new short ribs/meatballs/gourmet burger/mac and cheese trend restaurants will embrace and you’ll see it on every menu.

  • Heather Barksdale

    I agree with Gipson, except for the Steak and Shake comment. Shiner is definitely a must for the chili, and the Jiffy cornbread is a quick and easy companion for that bowl of goodness. I usually add black-eyed peas on the side too… that combo makes the hubby a happy man. Oh, that and the homemade chili smell permeating the house.
    It’s something that Scentsy cannot reproduce.

  • bc

    @LJT: Since the early 20th century, literally has been widely used as an intensifier meaning “in effect, virtually,” a sense that contradicts the earlier meaning “actually, without exaggeration.” The use is often criticized; nevertheless, it appears in all but the most carefully edited writing.

    And since we’re talking about eating chili at Steak and Shake, I suppose this conversation doesn’t have to qualify as “carefully edited writing.”

    And that’s literally “pretty damn fine” by me.

  • bc

    @DGirl: I wanted to do a chili parlour in Dallas, but the wife is convinced that no one would eat chili when it’s 100+ degrees outside. And “gazpacho parlour” just doesn’t have the same ring to it.

  • DGirl

    @bc – let’s do a pop up chili parlor together! You and me!

  • Liz G.

    Tolbert’s in Grapevine is still some of the best!

  • me

    AllGood Cafe has some of the most authentic Texas Chili in the area… no beans, nothin’ fancy … just good ground chuck, some on-ion, a mess of chile powders and some long slow lovin’ … try it, you’ll love it.

  • Pingback: Eat This Now: Bacon Cheese Tater Tots at Maple and Motor in Dallas | SideDish()

  • Brandon

    Second Tolbert’s. They were some of the founders of the Terlingua Chili Cook-off.

  • David

    If you find yourself in the West End, either Hoffbrau or YO Ranch will serve you up a very fine bowl of chili.