Texans are serious about their chili, which, for the Lone Star State, means no beans. Chef Tim Love crafts a version that punches up the local classic with extra spice. Love's version features spice from chipotle, ancho, guajillo and chile de arbol chiles, and it's flavored with a local IPA, ground beef and beef tenderloin. To cut some of the heat of the hearty chili, chefs top the dish with shredded Cheddar, avocado and crisp tortilla strips.
Special Dishes: Tomahawk Chop, Rabbit-Rattlesnake Sausage
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