The Hunt For A Bowl Of Red: The Fatted Calf

by Bryan Coonrod

In our search for the perfect bowl of red, we asked contributor Bryan Coonrod to chime in on one of his favorite chili bowls in the DFW area. Bryan is one of the area’s hottest DJ’s in Dallas and has a voracious appetite.

One of my favorite suburban cities to dine in is Rockwall just east of Dallas on I-30 . You can find several of the top restaurants in the area here such as Ava, Zanata, Culpepper’s and The Fatted Calf where we end up today to try their Texas Red Chili. Chef-Owner Ted Grieb runs this establishment and delivers some awesome food time and time again, which you can tell by the full dining room we saw today. The chili here is quite the serving; a large bowl that you can call Texas-sized.

From the first taste you get the feeling that this is Texas comfort food and you want to lick the bowl clean. The chili is made with 4 types of peppers: piquillio, ancho, poblano and jalapeno, all locally sourced from Barking Cat Farms and made with seasoned ground beef also locally raised.

It is the perfect blend with just enough spice to wake your taste buds up but not burn them, giving you the chance to taste the meat and its special seasoning which is topped off with cheddar cheese, onions, jalapenos and Fritos. This would be a perfect bowl for an appetizer or meal itself.

Be sure to check out The Fatted Calf on Facebook for daily specials that are worth the trip from anywhere in the DFW area. Tuesday nights are burger night with $8 burger specials and $2 drafts with unique burgers that change weekly. With Mardi Gras right around the corner they have a special menu for the occasion with crawfish, gumbo, crab cakes and boudin.

Spiciness: 7 of 10

Texture: 8 of 10

Meat Factor: 8 of 10

Chili Bowl Score: 4 out of 5 bowls

Check out our previous entries in the search for the perfect bowl of red:

Tolbert’s Restaurant: 2/5 Bowls

Jack’s Southern Comfort Food: 4/5 Bowls