Sides

What do you serve with chili? I usually stick to breads: cornbread, tortillas or white toast. Are there any good sandwiches, appetizers or sides that you serve with it?

I like a grilled cheese on rye.

quote:

Originally posted by EliseT

What do you serve with chili? I usually stick to breads: cornbread, tortillas or white toast. Are there any good sandwiches, appetizers or sides that you serve with it?

Beer.

Cornbread and/or saltines (with butter) and cola, coffee, tea - for individual choice. If anything else is wanted or needed, then cheese & pimiento and/or chicken salad sandwiches plus pies (any type) are good choices. (typo corr.)

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

We always have a tossed salad or relish tray and cornbread or crusty Italian bread with our chili. We once served chili to guests and they were shocked with our "sides". They always have cheese and crackers with their chili and thought we were weird!

I like cornbread or crackers with my chili. I also like a hot dog or two with my chili.

quote:

Originally posted by clothier

Fritos!!!!!

Actually, in addition to that, chopped onion, shredded cheddar, sour cream, guacamole, and jalapenos. Folks mix in what they like.

I use to love Frito Pie (chili poured into a bag of Fritos) at football games (and ONLY at football games.....and only at outdoor games.....and only if twenty five years later I don't have to admit any of this on the not so soon to be invented internet).

Any thoghts on chili mac, A favorite of mine w/ cheese and sour cream.

quote:

Originally posted by Mayhaw Man

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

Now stop trying to bait those poor Texans, Mayhaw; they don't know any better .

quote:

Originally posted by EliseT

quote:

Originally posted by Mayhaw Man

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

Now stop trying to bait those poor Texans, Mayhaw; they don't know any better .

None of them took the bait, or even noticed, excepting a poor, lonely California girl. Maybe they're scared. Maybe they don't care about beans anymore. Maybe, just maybe, they secretly like beans IN their chili and are just looking for someone to lead them toward down the path of the bean lover toward the light. Maybe they discovered Beano and are eating beans and chili with abandon and gusto, although I have always thought of Beano as a killjoy

Freshly baked cornbread. I love to crumble it on top of the chili before digging in.

Cornbread, hot water cornbread, or crackers works for me. Usually like to add some chopped raw white onion and grated cheddar cheese on top.

We just had our first cold snap here in Dallas, so it's getting to be about that time...

Jalepeno cornbread! Fight fire with fire!

Warm cinnamon rolls are a surprisingly good accompaniment to chili. Something about that little bit of sweet glaze I think.

Cindy

Pinto Beans - As a SIDE dish.

We Texans don't care what you all do, as naturally, we are right. Especially over those wayward Lousianans.

I also like queso with celery sticks and carrots, and tamales if I can get them.

Hot dogs.

Start with a hot dog on a bun base. Add some chunks of cheddar, sweet pickle relish, raw onion, ketchup, mustard and pile with chili. Put a dollop of sour cream on top if you wish, but it's kind of gilding the lily.

And that's what we call a mishmosh.

Jalapeno cornbread works much better for us Alaskans than cinnamon rolls . Geeze oh pizza, you folks in the lower 48 have some strange notions!

Good chili - with beans - needs nothing more than a few oyster crackers or corn bread and the only side dish which was previously mentioned.....BEER!

quote:

Originally posted by Mayhaw Man

quote:

Originally posted by EliseT

quote:

Originally posted by Mayhaw Man

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

Now stop trying to bait those poor Texans, Mayhaw; they don't know any better .

None of them took the bait, or even noticed, excepting a poor, lonely California girl. Maybe they're scared. Maybe they don't care about beans anymore. Maybe, just maybe, they secretly like beans IN their chili and are just looking for someone to lead them toward down the path of the bean lover toward the light. Maybe they discovered Beano and are eating beans and chili with abandon and gusto, although I have always thought of Beano as a killjoy

Lonely California girl? You don't think that might be a result of eating all those beans, do you?

WOOFDA, Elise you could be right.

quote:

Originally posted by Mayhaw Man

quote:

Originally posted by EliseT

quote:

Originally posted by Mayhaw Man

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

Now stop trying to bait those poor Texans, Mayhaw; they don't know any better .

None of them took the bait, or even noticed, excepting a poor, lonely California girl. Maybe they're scared. Maybe they don't care about beans anymore. Maybe, just maybe, they secretly like beans IN their chili and are just looking for someone to lead them toward down the path of the bean lover toward the light. Maybe they discovered Beano and are eating beans and chili with abandon and gusto, although I have always thought of Beano as a killjoy

Fortunately for you two, I have been detained all day by the demands of my work. Had I seen this exchange earlier, I would have wilted you both with a sharp, stinging retort. But alas, the moment has passed, for we all know that in humor, timing is everything.

quote:

Originally posted by Lone Star

We Texans don't care what you all do, as naturally, we are right. Especially over those wayward Lousianans.

Ditto.

-------------

Honestly, since I used to consider chili a food group, I have made and eaten chili in more ways than I could begin to count, with a cornucopia of sides and toppings.

These days, I'm happy with saltines. Beans? Sometimes, sometimes not. Depends on my mood and who I'm making it for.

My wife HAS to have sweet pickles when we eat chili. I'm not a huge sweet pickle fan (I LOVE good bread n' butter pickles, though), but the taste offsets the chili in kind of a nice way.

quote:

Originally posted by EliseT

quote:

Originally posted by Mayhaw Man

quote:

Originally posted by EliseT

quote:

Originally posted by Mayhaw Man

Hot water cornbread. It goes great with chili and all of those BEANS that I love so much IN the chili

Now stop trying to bait those poor Texans, Mayhaw; they don't know any better .

None of them took the bait, or even noticed, excepting a poor, lonely California girl. Maybe they're scared. Maybe they don't care about beans anymore. Maybe, just maybe, they secretly like beans IN their chili and are just looking for someone to lead them toward down the path of the bean lover toward the light. Maybe they discovered Beano and are eating beans and chili with abandon and gusto, although I have always thought of Beano as a killjoy

Lonely California girl? You don't think that might be a result of eating all those beans, do you?

Pardon Madame,
I only meant lonely in the sense that all of the Texans seemed otherwise too occupied to bite at my sharply barbed hook and that you were the only one to even notice my post, which was intended to rile up those Texicans. I would never imply that you would not be the first one to fill up your card at the dance.

Sorry for the mixup Elise. I will choose my future verbal bullets more carefully in the future so that you do not get caught in the crossfire.

Standing by, wishing that someone had put more beans IN the chili

quote:

Originally posted by Mayhaw Man

I only meant lonely in the sense that all of the Texans seemed otherwise too occupied to bite at my sharply barbed hook and that you were the only one to even notice my post, which was intended to rile up those Texicans.

MM, I saw the hook right away (when I finally read this thread), as apparently did Lone Star. I just wish I'd have read it earlier, when my response would have been funny. A missed opportunity on my part.

Keep danglin' that line, but realize that we 5 Pound Bass aren't easily caught!

quote:

Originally posted by Bushie

quote:

Originally posted by Mayhaw Man

I only meant lonely in the sense that all of the Texans seemed otherwise too occupied to bite at my sharply barbed hook and that you were the only one to even notice my post, which was intended to rile up those Texicans.

MM, I saw the hook right away (when I finally read this thread), as apparently did Lone Star. I just wish I'd have read it earlier, when my response would have been funny. A missed opportunity on my part.

Keep danglin' that line, but realize that we 5 Pound Bass aren't easily caught!

Hey,

Speaking of food songs.....

Woke up this morning
Before the Sun
Fixed me some coffee and a honey bun

Jumped in the Pickup
Gave it some gas
I'm going out to catch me a FIVE POUND BASS

I see a ripple
I hear a splash
Good God A'mighty, it's a five pound bass!

You know....as REK says....the early worm gets the big fish

Hey isn't there a site called puristfood.com for these discussions . Actually, very few Texans of my acquaintance are card-carrying members of CASI, whose members also have arguments about the use of any tomato products in chili; I fancy it leads to lots of twisting off of twist-top caps and bending of elbows to bring slender brown bottles close to the mouth . And that's probably the real reason the debates are started .

I've used pinto beans, I've used kidney beans in chili, depending on my taste at the moment or the desire to extend the food budget, but usually don't. Nothing beats the savory meat and spices sans beans, but if you want beans, I don't see the point of cooking them separately. Put 'em in the pot and let 'em soak up the seasonings, too. Why cook 'em separately? What seasoning do you use to make them different from the chili .

As far as sides, a grilled cheese sandwich is excellent, as are crackers or any manner of cornbread. I especially like a chili-cheese cornbread with such ingredients as peppers, pimientos, cheese, cream-style corn. I also like a fruit salad, more as a follow-up, such as one containing pineapple, bananas, grapes, mango, papaya, etc. Supposedly there is something in pineapple that aids the digestion of the spicy chili and hence eases the indigestion that often follows eating chili and it seems to work for me.

quote:

Originally posted by Maynerd

Cornbread, hot water cornbread, or crackers works for me. Usually like to add some chopped raw white onion and grated cheddar cheese on top

Sounds perfect to me---with or without beans!Saltines,not ritz style--and a big glass of buttermilk!

[quote
My wife HAS to have sweet pickles when we eat chili. I'm not a huge sweet pickle fan (I LOVE good bread n' butter pickles, though), but the taste offsets the chili in kind of a nice way.


Bread and Butter pickles go with EVERYTHING! we go through a far a wek around here at least---couldnt conceive of stting down to a sandwhich without them and my oil packed olives---which are also good with chilli!

quote:

Originally posted by Mayhaw Man

You know....as REK says....the early worm gets the big fish

I KNEW you'd catch the reference!

Cheddar cheese and purple onions in the restaurant or as a frito pie. But at home with cornbread on the side and rice in the chili. Down here in Beaumont, we put rice in everything chicken&sausage gumbo, red beans, etc.. Excecpt, taco soup which is resting in my fridge right now.

quote:

Originally posted by tiki

quote:

Originally posted by Maynerd

Cornbread, hot water cornbread, or crackers works for me. Usually like to add some chopped raw white onion and grated cheddar cheese on top

Sounds perfect to me---with or without beans!Saltines,not ritz style--and a big glass of buttermilk!

Buttermilk - great idea . I wasn't going to mention it since this thread is supposedly about sides, not mix-ins, but I've used sour cream in chili. In the absence of sour cream, I've added yogurt. And , in the absence of yogurt, resorted to a couple of tablespoons of buttermilk . It was pretty thick chili.

Another side of historical interest is grilled sour dough bread. I read an article on chili once which suggested that besides cornbread fixins, chuck wagons would carry along sour dough starter since they wouldn't have access to those little packets of yeast .

hermit - Pinto beans are cooked with nothing but some sort of pig, salt, and pepper.

It is an entirely different meal to me, but my husband was raised that it was part of a chili meal so I adapted.

Cornbread, a layer of beans, then chili.

Bushie - I have to have sweet pickle relish with my beans.

I would be willing to bend my elbow and discuss.

quote:

Originally posted by oneiron339

Good chili - with beans - needs nothing more than a few oyster crackers or corn bread and the only side dish which was previously mentioned.....BEER!

Good chili with beans is an oxymoron. But I'm glad you agree about the beer.

quote:

Good chili with beans is an oxymoron. But I'm glad you agree about the beer.

AMEN

I like grated cheddar, some Fritos, chopped raw onion and some good hearty bread and butter on the side, with (of course) beer to drink.

quote:

Originally posted by Mayhaw Man

Hey,

Speaking of food songs.....

Woke up this morning
Before the Sun
Fixed me some coffee and a honey bun

Jumped in the Pickup
Gave it some gas
I'm going out to catch me a FIVE POUND BASS

I see a ripple
I hear a splash
Good God A'mighty, it's a five pound bass!

You know....as REK says....the early worm gets the big fish

That's the them song to the[url='http://www.the-sopranos.com/db/wokeup.htm']The Sopranos[/url], isn't it?

What My wife and I do is make pancakes (flapjacks) using Corn muffin batter. Pour the Chili on top. Or make Dumplings with the corn muffing mix.

Chili with dumplings? Hmmmmm...verrrry interesteeeng...

I think Chili is one of those things that wherever you're from or whereever you've had what they call chili is what you think chili should be.
In other words, someone from Cincy and someone from Austin get together for chili, they make it two different ways, but they're both chili.
I make 3 different kinds here at home depending on which one I (or my wife or my grandkids) have a taste for.
Oh, I serve it w/ cornbread and I like to put some crackers on it sometimes.

quote:

Originally posted by clothier

I was invited to a tail-gate partyone year, and in order to appease all palates, the host had made cinncinati chili, texas (meat chunks, no beans) and your basic ground beef and bean. Anyway, it still started an argument over which was really chili. I was too busy eating to enter into the discussion.

Not only the most diplomatic course of action but probably the most satisfying since all the others were probably frustrated by not being able to change anyones minds.

Tortilla chips, baked or fried are great in chili.
Matt

quote:

Originally posted by oneiron339

Good chili - with beans - needs nothing more than a few oyster crackers or corn bread and the only side dish which was previously mentioned.....BEER!

"Good chili -- with beans" is an oxymoron.

Jalapeño cornbread and tamales.

Tortilla Chips (On the side), saltines, sharp cheddar and fresh chopped onions...

Oh ya, and as someone else said earlier... Cant forget the BEER!

and beer is good with chili too,dontcha think?

As much as I have tried to adapt, I just can't get used to the 'Pasta on the bottom of the bowl' style of Mid-Western Chili. Now ChiliMac is something different, the pasta being a major player in the composition of the whole dish...but - except for the Chili-Parlor Chili that is served in layers on an oval shaped plate with the noodles forming the bottom layer, the need to put a gob of pasta in the bottom of the bowl before filling that bowl with "normal" Chili is beyond my understanding.
I like "Thick" chili, much the same as I like "Thick" Split Pea Soup. In the case of the Pea Soup, that usually means it has been around for awhile and has aged greacefully to a thicker condition.
With Chili, you can do that also, and can hasten it a bit by tossing in some spicey refried beans near the end of the prep-time. Those smushed frejoles will thicken the mess better than any other additive!
No, I am not a purist, by far...but I know what I like!

quote:

Originally posted by Al-The Mayor-Bowen


As much as I have tried to adapt, I just can't get used to the 'Pasta on the bottom of the bowl' style of Mid-Western Chili. Now ChiliMac is something different, the pasta being a major player in the composition of the whole dish...but - except for the Chili-Parlor Chili that is served in layers on an oval shaped plate with the noodles forming the bottom layer, the need to put a gob of pasta in the bottom of the bowl before filling that bowl with "normal" Chili is beyond my understanding.
I like "Thick" chili, much the same as I like "Thick" Split Pea Soup. In the case of the Pea Soup, that usually means it has been around for awhile and has aged greacefully to a thicker condition.
With Chili, you can do that also, and can hasten it a bit by tossing in some spicey refried beans near the end of the prep-time. Those smushed frejoles will thicken the mess better than any other additive!
No, I am not a purist, by far...but I know what I like!

You say Mid-western chili. As far as I know Cincinnati is where chili is served over pasta. If you look at a map you will see that Ohio is not mid-west, Mid-east maybe. I am from the midwest and I have never seen chili served over pasta.

We do put beans in however.

Cakes

A tossed salad to start with, then a good crusty bread; french, or a baguette and some butter to go with the chili. Beer or ice tea depending on mood.

I just cooked up a pot of "left-over" chili yesterday. Found some hamburger and sausage patties in the freezer left over from the fall grilling season, and used them up along with the remainder of the Christmas turkey. It wasn't the best batch I've made, but it was still good and beats most of the chili I've had in restauants.

Cakes,
The term Mid-West can be real "relative" depending on your perspective !!! When I lived in Boston folks told me they were going 'Out West'...to Albany !!
When I interviewed in Pratt KS many years ago they referred to Indiana as Back East. Go figure.
The Mid-East has never been connected to a region in the USA as far as I know.
Midwest is a generalized descriptor for about all of Middle America - The part of the country that is drained by the Upper Mississippi and the Missouri-Ohio River System...and Ohio is certainly included in that catagory. FYI I am next door in Indiana and it certainly refers to itself as "Middle of America" in many of its descriptors.
Now about the chili. Cincinnati-style is unique. Not only because of the spices (sweet)used, and the noodle thing...but it is a Layered dish as opposed to a bowl of stuff all combined in the cooking process. In much of the surrounding area Ohio-Indiana, Kentucky,some parts of Michigan, and even in the St Louis Area it is common to serve bowls of what we would call a mild chili (peppery but not 'Hot') with a tablespoon or so of spagetti in the bottom of the bowl. This is an offshoot of the layer thing from Cincinnati, but different in the presentation and in the Pepper level in the chili itself. You won't find it in the places that brag on their Tex-Mex menus but in many of the diners and local restaurants you will.

Speaking of St. Louis, is O.T. Hodge Chili Parlor still around?

Grampy,
St Louis Yellow Pages lists 7 of them in the Metro area

quote:

Originally posted by Al-The Mayor-Bowen

Cakes,
The term Mid-West can be real "relative" depending on your perspective !!! When I lived in Boston folks told me they were going 'Out West'...to Albany !!
When I interviewed in Pratt KS many years ago they referred to Indiana as Back East. Go figure.
The Mid-East has never been connected to a region in the USA as far as I know.
Midwest is a generalized descriptor for about all of Middle America - The part of the country that is drained by the Upper Mississippi and the Missouri-Ohio River System...and Ohio is certainly included in that catagory. FYI I am next door in Indiana and it certainly refers to itself as "Middle of America" in many of its descriptors.
Now about the chili. Cincinnati-style is unique. Not only because of the spices (sweet)used, and the noodle thing...but it is a Layered dish as opposed to a bowl of stuff all combined in the cooking process. In much of the surrounding area Ohio-Indiana, Kentucky,some parts of Michigan, and even in the St Louis Area it is common to serve bowls of what we would call a mild chili (peppery but not 'Hot') with a tablespoon or so of spagetti in the bottom of the bowl. This is an offshoot of the layer thing from Cincinnati, but different in the presentation and in the Pepper level in the chili itself. You won't find it in the places that brag on their Tex-Mex menus but in many of the diners and local restaurants you will.

Al,

I wasn't trying to bust your chops. I am from NW Iowa and I have never seen chili served with pasta and I had never heard of it until I started poking around on the web. I now live in Florida and I don't think you would find it here either.

I think the term Mid-West is an egotistical view of the world from New Yorkers. You have New York, the Mid-West, and California.

When you were in Kansas, everything IS either east or west or north or south, for that matter. The geographical center of the lower 48 (sorry lleechef) is Kansas.

The term Mid-West has bothered me since grade school. Not that it has done me any good.

Cakes

I admit I'm from Louisiana and I do love rice in my chili. Actually most ppl we know think we are nuts and then try it and its spreading fast, they all love it!

BUT... my absoultely favorite way to eat chili is over shell pasta with a sprinkle of chopped onions and cheese on top! Oyster crackers on top of that!!! It's the best. As for cornbread, I don't know why, but I'm not a cornbread and chili person. To me cornbread is best served with Red Beans and Rice or Butter Beans with Ham. Maybe it's just a southern thing and I'm just a southern gal.

As for chili itself, I love putting in red kidney beans or ranch style beans or a mixture of both along with chopped canned tomatoes, onions, and celery! Dances like ectasy on my palate! Yummy

You ask what to serve with chili. The answer is simple--BEANS--not in the chili but with.

"If you know beans about chili, you know that chili has no beans"

Clothier, I stand in awe at your way with words and memory. But (there is always a but) as a chili head in good standing, I believe that it's my God given duty to preach the truth to all unbelievers.




Edited by Ralph Isbill

Where's Lone Star? Did the jackalope get her?

I have an aunt that always serves rice with her chili.

Me _ I like a loaf of crusty French bread warmed in the oven with my chili.

quote:

Originally posted by emsmom

I have an aunt that always serves rice with her chili.

Me _ I like a loaf of crusty French bread warmed in the oven with my chili.

Rice with chili. Just plain long grain white rice. I've had it that way all of my life. Must be a southeastern U.S. thing.
But I also like pinto beans in there and grated cheddar cheese sprinkled on top along with some chopped onions.

Frank

I can't eat chili without some warm macaroni under it and a cold beer next to it!

Milk (best to kill heat with, been proven) and a nice big shiny spoon.