Chili and a sandwich are a top tier pairing and with three locations around Chicagoland, Capt’n Nemo’s is more than willing to provide a solid meal. The turkey option is among the best of its kind while other choices include beef and vegetarian chilis. Customers who want to stock up for a cold, wintry day can purchase frozen quarts to take home.

One of the city’s most beloved vegetarian restaurants shows that it can make a mean chili without meat. Chicago Diner creates a healthy take on the dish by using a quinoa base and supplementing it with jalapeno corn fritters. Guests also have the option of adding tomatoes, onions, sour cream, cheese, and avocado. Unlike more traditional chilis, this one won’t bust guts.

Sheffield’s has been hosting annual chili cook-offs for the past decade so it shouldn’t be a shock that its specialty stew is worthy of praise. It’s made with smoked brisket and pork, chorizo, bacon, peppers, beans, cheddar, and optional accoutrements. Vegetarians aren’t left out in the cold either as there’s an equally impressive veggie chili chock-full of white and black beans, peppers, corn, roasted tomatoes, tomatillos, and Lagunitas Daytime.

Michael Kornick’s popular eatery elevates burgers above the norm and that same level of refinement also applies to chili. Each bowl sports hatch green chilis — a specialty of New Mexico — alongside pork shoulder, hominy, tomatillos, and cheddar. Fries are optional, but recommended.

There’s nothing that Stephanie Izard can’t enhance with a little bit of goat. At her retro diner, guests have the option of breaking from the norm with a bowl of goat chili. It features heaping chunks of meat topped with sour cream, cheddar, and tortilla strips.

Pilsen’s Wild West-themed smokehouse is a barbecue mecca. The chili, predictably, boasts tender Texas brisket as well as the option of adding mac and cheese on top. Rounding out the honky tonk experience are live musical acts on most nights.

This Chicago staple has multiple locations on the South Side and has been cooking its famous chili recipe since 1924. Customers shouldn’t expect any frills but they can look forward to a classic bowl served with or without beans and elbow macaroni. For the ultimate comfort, order a side of fries to dip into the stew.

It’s been more than 90 years since it started but Bishop’s Chili continues to win over customers. Although the original Chicago location is no longer around, fans can still head out to Westmont for a taste of Mary Bishop’s old-school recipe. 24 hours of preparation yields a beefy, tomato-less stew that’s super smooth and creamy. Also available over spaghetti or by the gallon.