Big and Bold: Where to Get Awesome Chili Around the Nation

At Adam Perry Lang's Daisy May's BBQ in New York City, you might come in for the brisket and Carolina Pulled Pork sandwiches, but you'll leave in love with the chili. This "Bowl o' Red," as it's called, is thick and dark with a sauce made from "whole-pod ancho, chipotle, and New Mexican Hatch chiles." (Yeah, it might make your eyes tear up a bit.) The chili is made with braised cubes of beef and comes with shredded cheddar cheese, two "fixins'"(or sides), and a tortilla.

623 11th Ave.; 212-977-1500; daisymaysbbq.com

The odds are slim that after stuffing yourself with a bowl of chili from Chili John's in Burbank, California, you'd have any room left for their also-famous lemon pie. We suggest you make some, however; the same lemon pie recipe has been on the menu since the 1960s. Chili John's interior harkens back to the 50s and 60s, when diners were a hub of social activity. The circular layout of Chili John's certainly encourages socializing, and allows drooling chili enthusiasts to watch the vats of beef chili (available mild, medium, or hot), vegetarian chili (made with the same chili spices as original, except with bulgur wheat instead of meat, available medium to hot), and chicken chili (served medium or hot). Chili is served with beans, with spaghetti, with spaghetti and beans, or just "straight" (chili alone). And, cheese, onions, and sour cream go well on top, of course.

2018 West Burbank Boulevard; 818-846-3611; chilijohnsca.com

Chili is a hot topic in Cincinnati, where there are over 300 chili parlors sprinkled throughout the city, vying for local adoration. A few of these, like Camp Washington Chili, have garnered national attention, too. Founded in 1940, Camp Washington has a gang of loyalists who come by several times a week to eat 3-Way (spaghetti, chili, and beans), 4-Way (spaghetti, chili, beans, and onions), or 5-Way Chili (spaghetti, chili, beans, onions, and shredded cheddar cheese), and talk shop. Given a James Beard award for being an "American Regional Classic," Camp Washington Chili also serves "Coneys" — their variation of a hot dog and chili in a bun — 24 hours a day. And if that isn't enough, order up a batch of chili cheese fries, just to triple confirm you're in chili heaven!

3005 Colerain Ave.; 513-541-0061; campwashingtonchili.com

When Ben and Virginia Ali opened the doors to Ben's Chili Bowl in Washington, DC, Eisenhower was President. This legacy has since passed to their three children, but the original restaurant and recipes remain. To what does the Ali family owe its chili success? Listening to customers, perhaps, and keeping them happy with healthy servings of the original Chili Half-Smoke, a favorite of Mr. Bill Cosby himself since the early 1960s! This signature dish is made with a quarter-pound of pork-and-beef smoked sausage, laid on a warm bun and topped with mustard, onions, and spicy homemade chili sauce. Seems like dedication is a big part of the Ali family's secret recipe.

1213 U Street; 202-667-0909; benschilibowl.com

Texans know barbecue — and apparently chili, too. Austin's Texas Chili Parlor touts its "great food, full bar, lively staff, and funky atmosphere." As such, it's a natural meeting place for locals and visitors alike to enjoy a sweat-inducing bowl of chili. Beyond their "Triple-X" spicy bowl, there's the "Habanero." They also offer white chili, made with pork, and a 5-bean veggie chili — both still spicy! You can also get a "Frito Pie," which is Fritos covered with chili, cheese, onions, jalapeños, and crackers. It's okay. Next time you can order the house salad!

1409 Lavaca Street; 512-472-2828; txchiliparlor.com

In nearby Grapevine, Texas, the chili connoisseurs at Tolbert's Restaurant have been perfecting their offerings for over 25 years. In a nod to their Texas heritage, Tolbert's offers the "Boquillas Burrito," which is a flour tortilla filled with Tolbert's chili, lettuce, and onions. It's topped with chile con queso and served with rice and refried beans. Can you handle it? If not, opt for the "Original Texas Red," served with cheese and onions, and topped with a chili pepper. Seems awesomely unassuming, doesn't it?

423 South Main Street; 817-421-4888; tolbertsrestaurant.com

Established in 1945, the original Joe Rogers Chili location sat only 11 customers. The demand was too great, however, for Joe's "firebrand" chili, and they have since relocated to a bigger space where no one has to get up in a hurry. One aspect that sets Joe Rogers apart is that their chili is made to each customer's specifications. Here, they cook the meat and beans separately, and the spice is cooked into the meat, so customers can decide what caliber of chili to order for themselves, ranging from mild to firebrand, extra or no meat at all, and beans or no beans. Chili-cheese burgers and chili-cheese dogs are also available, in case you're still hungry.

820 S. 9th Street; 217-522-3722; joerogerschili.com

Souper Jenny's in Atlanta, Georgia, makes its food fresh everyday, including gluten-free, vegetarian, and vegan offerings, which extend to the chili options! Are there any chili traditionalists out there reading this? We hope so, because Souper Jenny's gluten-free "My Dad's Turkey Chili" is inspiring. Don't knock it 'til you've tried it.

56 East Andrews Drive NW; 404-237-7687; souperjennyatl.com

Named after Brooklyn's famous Coney Island, Constantine "Gust" Keros, who immigrated from Greece by way of Ellis Island, founded this legendary chili spot in Detroit in 1917. Now in its third generation of family owners, American Coney Island is supported by a loyal fan base as well as a steady stream of out-of-towners. According to Constantine's granddaughter, Grace Keros, who now helps run the establishment, American Coney Island has become a destination spot for Michigan visitors. She has even seen fans return time and again with children and grand children. Known for their chili cheese dog and chili fries, Grace will send you a "Coney Kit" (hot dogs, buns, signature chili, and sweet onions) if you are unable to enjoy one in person.

114 West Lafayette; 313-961-7758; americanconeyisland.com