If fall in Texas has a flavor, it’s chili. A recent national survey crowned Texas chili as the #1 fall comfort food, and it’s easy to see why. When the air turns crisp—well, as crisp as it gets in Central Texas—our collective craving for that spicy, slow-simmered bowl of red kicks in. It’s part nostalgia, part state pride, and entirely delicious.
That makes November the perfect time to hit the road on a Texas Chili Trail, a savory adventure through small-town cafés, roadside diners, and iconic cook-offs where everyone swears their recipe is the real deal. From smoky beef chili that warms you to your boots to fire-breathing versions that test your courage, every stop tells a story. You’ll find family traditions passed down for generations, secret spice blends that start arguments, and enough bragging rights to last until spring.
So, grab your appetite, a few friends, and maybe some antacids. A chili road trip isn’t just about food—it’s about celebrating Texas culture in its truest form: bold, hearty, and best enjoyed with a spoon and a sense of adventure. After all, in November, chili isn’t just dinner—it’s a destination.
Before you go! No. Beans. In. Texas. Chili.
Let’s settle this once and for all—real Texas chili does not contain beans. Never has. Never will. The original “bowl of red,” as Texans proudly call it, is built on beef, chiles, and spices—nothing that grows on a vine. Beans are fine in soup, maybe even stew, but in chili? That’s heresy.
The tradition dates back to the 1800s, when Texas cowboys and chuck wagon cooks used dried chiles, meat, and a few humble seasonings to create a hearty trail meal that could stand up to a long day in the saddle. Beans were bulky, perishable, and considered filler—unfit for the pure, peppery punch of true chili.
The Chili Appreciation Society International even codified it: “If you know beans about chili, you know chili has no beans.” So, while outsiders may try to slip a few pintos into the pot, Texans will politely (or not so politely) remind them—this is chili country, not bean country.
Fanthorp Fast Food & Stagecoach Ride
Sat. November 22 • 10am – 4pm • Fanthorp Inn State Historic Site • 579 S Main St, Anderson, TX (~2 hours from Georgetown). Step back in time at the Fanthorp Fast Food & Stagecoach Ride, where guests can sample an early 1840s version of chili and experience living history in action.
Stagecoach rides 11am-3pm; tickets $10 for ages 6 and up, children 5 & under free.
When you arrive, be sure to check in on the front porch, pick up your souvenir stagecoach ticket, and enjoy self-guided tours of the inn, grounds, and historical demonstrations before boarding your ride up to the Grimes County Courthouse and back.
Texas Human Heroes • 16th Annual Chili Cook-Off
Sat. November 8 • 1 pm – 4 pm • 10930 E. Crystal Falls, Parkway, Leander
Bring your appetite and your sense of fun — this family-friendly event features chili tasting, live music, a silent auction, games, face painting, and more. Proceeds benefit animals in need across Texas, helping Texas Humane Heroes further its mission of rescue, adoption, and veterinary care.
Council of Clubs & Independents Region 1 Chili Cook-Off
Sat. November 22, 9 am – 3 pm • Central Texas Harley-Davidson, 2801 N I-35, Round Rock
The Texas Council of Clubs & Independents hosts its annual Chili Cook-Off. Entry fee for chili teams is $20, with cook-onsite competition and trophies awarded for the top recipes.
All are welcome to attend free of cost, whether you want to sample, judge, or just soak up the spirited atmosphere. Note: Entries must be submitted by 12:45 p.m. on event day.