The Best Texas Chili Is at Tolbert’s in Dallas | Eater Dallas

"Opened originally by a prominent Texas chili writer in the late 1970s and revived in Grapevine in 2006 by his daughter using his father's recipe, this place serves a classic Texas-style chili that exemplifies the region’s 'bowl of red' tradition. The chili is made from lean beef rendered in beef suet, then simmered with dehydrated ancho chiles; spices like cayenne, cumin, oregano, and garlic are added, grease is intermittently skimmed, and masa harina plus extra ancho chiles are incorporated until the meat is tender. The finished dish is a dense, pepper-forward stew with finely ground meat and an appetizingly greasy texture, served warm piled with a large mound of shredded cheddar that melts immediately, freshly chopped white onions for crispness, and a whole serrano pepper on top. Diners can choose large or small and enjoy it with cornbread, Fritos, or saltines; cheese, crackers, or corn chips are commonly used to temper the heat. Bowls from this spot are considered legendary, drawing Texans and out-of-state visitors who make a pilgrimage to Grapevine for an authentic, nostalgic taste of Texas chili." - Courtney E. Smith