Best Chili in the U.S.
This Tribeca institution is known for its slow-food takes on diner classics. It has served its vegetarian chili for more than two decades. The recipe is said to come from a regular customer, a vegetarian, who got it in California in the 1960s. It starts with a foundation of roasted vegetables: zucchini, yellow squash, eggplant, onions, carrots, plus poblano and jalapeño chiles. It’s topped with tortilla chips, sour cream and cheddar from Millport Dairy in Lancaster County, Pennsylvania. bubbys.com