From Our Editors
Founder Larry Lavine got the idea for Chili’s after attending a chili cook-off in Texas in 1967. Eight years later, he opened the first Chili’s Grill & Bar in Dallas. Similar to a chili cook-off, he wanted his restaurant to be a laid-back place where diners could enjoy simple foods such as burgers and homemade chili. That philosophy still holds true today, as Chili’s serves up a surfeit of sandwiches, burgers, and Southwestern dishes such as fajitas, skillet queso, and guacamole that’s prepared tableside. One of the restaurant’s most popular dishes is its slow-smoked baby back ribs, introduced in 1986 along with a catchy jingle. To wash the food down, guests can order one of the bar’s margaritas.