It only makes sense for the 31 days of October to carry this honor.
Of all thedelicious soupsout there, I can think of no other that’s more closely associated with fall.
Let the chain chili cook-off commence.
Photo: Texas Roadhouse/Facebook. Design: Eat This, Not That!
Here’s how each restaurant’s version ranked in descending order from my least favorite to the overall best.
It also came with cheese and tortilla strips for garnishing.
The look:Almost disturbingly dark.
Megan Hageman/Eat This Not That
Its hue is hardly red at all, leaning further into the dark brown, nearly black range.
However, the taste is simply reminiscent of salt and more salt.
I wondered if I had just received a bad batchperhaps a salt shaker toppled over in the kitchen.
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However, the restaurant putsits own spin on the classic dishby swapping traditional ground beef for brisket.
A bit perplexing to say the least.
The taste:My confusion continued as I took my first few bites.
Megan Hageman/Eat This Not That
There seems to be two different styles of meat at play here.
The other is more elusive yet bulkier chunks of brisket which were unfortunately dry and rather chewy.
Minus the brisket mishap, it’s a decent pick with level spice and a bold taste.
Megan Hageman/Eat This Not That
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The soup’s core ingredient is steak, which is only fitting for a steakhouse.
The taste:Beware, mate, this chili variation has some serious spice to it.
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It’s the hottest in this entire taste test.
But, it also packs some great flavors of smoky chili powder, hot peppers, and onion.
The steak is also perfectly tender, there’s just not nearly enough of it to go around.
I prefer something with a little more bodya soup that eats like a meal rather than a light appetizer.
But, come to find out, the stew is actually named after the beer used in its recipe.
It’s one of the chain’s in-house brews, the Piranha Pale Ale.
The brewhouse offers cups, bowls, and bread bowls (yum) filled with the chili.
I went with the former for $7.49.
The look:As pale as the ale.
It’s very light for a chili, exuding a burnt orange-punch in color.
(If blonde chili were a thing, it would probably look something like this).
It’s exceptionally thick and chunky though, with what comes off as equal parts beans and meat.
The taste:The most quintessential and comforting thus far.
The heat level is about as mild as chili comes and the spices overall are a bit subdued.
It must be its Midwestern roots taking over as the restaurant was actually launched in Clarksville, Ind.
For a $0.99 upgrade, patrons can also enjoy a full bowl instead.
Both sizes are served with shredded cheddar cheese, diced red onion, and saltine crackers on the side.
The contents are not quite as dark as Chili’s creation but in that realm.
And, from the top, it looks like a conglomeration of mostly meat with some scattered beans.
What impressed me the most though was the balance of seasonings.
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