"Everybody knows that Texas chili is sans beans, and that’s just the way it is. But anyone who appreciates a good bowl of red needs to scoot their boots to Tolbert’s in Grapevine, where the chili conceived by Frank X. Tolbert in the ‘60s is still served. It is the defining word in Southwest chili that’s known for changing the chili game in Texas and beyond. Small and large bowls of this spice-laden concoction come with cheese and crackers, or you can order it in the form of a Frito pie, another Texas staple. Be warned: This iconic dish requires a long trip out to the ‘burbs, so stay awhile. Walk down Grapevine’s Main Street, which is full of cute spots to duck into and shop." - Eater Staff
Kathy Tran
