If you know much about Texas chili, you already know this name. Frank X. Tolbert, a Texas historian, founded the famed World Chili Championship in Terlingua in 1967 and opened a chili parlor in Dallas in 1976. Now located on Grapevine's Main Street, the parlor uses the same recipe developed by Tolbert himself — bite-size pieces of beef chuck simmered in an ancho chile-laden gravy and topped with chopped onions, cheese and a whole jalapeño. They'll serve it to you with beans if you ask, but they'll know you aren't from around these parts.