Sides

RE: Sides (jellybear)

Sat, 04 Sep 2004 10:08:45 GMT

Definitly Chilli Mac!Everytime I make a pot of chilli I will cook some elbos up with them.It makes a satisfying meal for the kids.Also tortilla chips.got to have them with cheese chilli.hot peppers ,sour cream.

RE: Sides (junk250)

Sat, 04 Sep 2004 02:11:45 GMT

I just noticed this old thread,and it reminded me of an old girlfriend.I told her I had some good chili,and she said...(drum roll)..."do you have any peanut butter?".Bewildered,I asked why in gods name do want peanut butter with chili,she simply said "you have to try it",a peanut butter sandwich with a bowl of chili.Though I was revolted by the thought,not wanting to be rejected....I got the peanut butter.Well was I suprised when instructed to dip sandwich in chili and eat...(another drum roll)...ItS AwESoMe !Something about the cool nutty with the hot chili is nervona,you should try it!Anyone else heard of this strange but very tasty combo?

RE: Sides (Sasaku)

Mon, 23 Aug 2004 08:16:44 GMT

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

RE: Sides (danimal15)

Mon, 12 Apr 2004 17:50:54 GMT

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

RE: Sides (fcbaldwin)

Fri, 26 Mar 2004 11:17:58 GMT

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

RE: Sides (emsmom)

Fri, 26 Mar 2004 11:04:37 GMT

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.

RE: Sides (lleechef)

Sun, 22 Feb 2004 03:32:31 GMT

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

RE: Sides (Ralph Isbill)

Sun, 22 Feb 2004 02:05:29 GMT

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

RE: Sides (Ralph Isbill)

Sat, 21 Feb 2004 21:56:15 GMT

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"

RE: Sides (autumneyez04)

Sat, 21 Feb 2004 18:20:53 GMT

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

RE: Sides (Cakes)

Sat, 03 Jan 2004 18:29:47 GMT

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

RE: Sides (mayor al)

Sat, 03 Jan 2004 18:15:28 GMT

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

RE: Sides (Grampy)

Sat, 03 Jan 2004 16:09:15 GMT

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

RE: Sides (mayor al)

Sat, 03 Jan 2004 15:24:26 GMT

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.

RE: Sides (berndog)

Sat, 03 Jan 2004 13:57:47 GMT

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.

RE: Sides (Cakes)

Sat, 03 Jan 2004 13:28:03 GMT

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

RE: Sides (mayor al)

Sat, 03 Jan 2004 12:44:12 GMT

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!

RE: Sides (tiki)

Sat, 03 Jan 2004 12:11:38 GMT

and beer is good with chili too,dontcha think?

RE: Sides (UncleVic)

Sat, 03 Jan 2004 10:47:32 GMT

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

RE: Sides (UncleVic)

Sat, 03 Jan 2004 10:46:31 GMT

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

RE: Sides (olphart)

Sat, 03 Jan 2004 09:40:13 GMT

Jalapeño cornbread and tamales.

RE: Sides (Michael Hoffman)

Wed, 31 Dec 2003 12:46:44 GMT

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.

RE: Sides (Acuff-12)

Wed, 31 Dec 2003 11:57:48 GMT

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

RE: Sides (hermitt4d)

Tue, 04 Nov 2003 07:05:42 GMT

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.

RE: Sides (spadoman)

Tue, 04 Nov 2003 06:30:25 GMT

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.

RE: Sides (EliseT)

Tue, 04 Nov 2003 01:47:54 GMT

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

RE: Sides (Edwaste)

Fri, 31 Oct 2003 14:53:46 GMT

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.

RE: Sides (hilldweller)

Wed, 29 Oct 2003 12:23:58 GMT

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?

RE: Sides (hawkeyejohn)

Tue, 28 Oct 2003 15:47:06 GMT

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.

RE: Sides (Michael Hoffman)

Tue, 28 Oct 2003 15:10:55 GMT

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.