HOME > Chowhound > Home Cooking >


What do you eat your chili?

I've been serving cornbread with mine but don't have an exciting recipe. Does anyone have one? Do you serve anything unique with yours? I'm also thinking about making it for Father's Day, any great suggestions for sides? Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. Sorry, that's what do you eat your chili with?

    1. Fritos with chili are a classic. They must be Fritos, NOT doritos, NOT corn chips, but Fritos! I make the sweet version of cornbread from the recipe on the cornmeal box, but jazz it up. I add finely diced red pepper and jalapeno and some fresh (or canned) corn kernels. It's pretty delicious. adam

      1 Reply
      1. re: adamshoe

        Adam, did you ever read the ingredients on a bag of Fritos?

        whole corn, corn oil, and salt

        This is why they are my snack food of choice and a perfect pairing with chili!

      2. I usually saute onions, garlic and jalapeno peppers and grate sharp cheddar and mix it all with the cornbread batter.

        1. We almost always have cornbread too and sometimes a slaw without mayonnaise. There are some Yucatan-style coleslaws out there, though we do love an Asian style non-mayo slaw called Super Slaw on Epicurious. Truly, I make the chili exciting (with chipotles in adobo and black beans) with the cornbread not-so-exciting; that's just me! There is also a very good slaw on Epicurious with orange juice concentrate that we also use from time to time, no mayo in that one, either.

          1. For all meat, Texas chili, the classic accompaniment is saltines. Shredded cheddar and chopped onions are traditional toppings.

            4 Replies
            1. re: agoodbite

              With optional sour cream.

              For what it's worth, if you stick with cornbread, maybe experiment with it. When I was a kid, I made some cornbread subbing in a can of creamed corn for part of something and it was fantastic.

              1. re: Cinnamon

                The recipe I posted for cheesy cornbread above is kicked up Jiffy mix with cornbread and some add-ins. Really easy and very tasty--I concur. ;) And the directions are written so if you don't want to use Jiffy, you can make the whole thing from scratch.

                1. re: kattyeyes

                  *Favoriting this topic for further investigation* :)

                2. re: Cinnamon

                  Yep...forgot about the sour cream served with the chili...I've done this a few times and mix in fresh lime juice with the sour cream and then hit it with freshly chopped cilantro; adds a very nice touch to the chipotle chili and makes it so 'purty'!

              2. I like mine on nice white rice (it's a Hawaii thing), topped with some hot sauce, diced onions, sour cream and cheese. YUM.

                1 Reply
                1. re: akq

                  I am not Hawiian and I too like my chile with rice or potatoes, I also add cheese and salsa.

                2. Nothing unique here- we like crunched up yellow tortilla chips or corn chips, topped with shredded cheese and a dollop of sour cream to cool it down.
                  If I make white bean chicken chili I use white corn tortilla chips with the hint of lime- I don't know why they horrify me normally (it's so fake limey tasting!) but with the wbc they are tasty. Oh and wbc calls for salsa verde- dunno why, that's just my quirk.

                  1 Reply
                  1. re: Boccone Dolce

                    this is what we do too exvept add green onions on top of the sour cream.

                  2. i love the superslaw recipe. we make it for dinner when it get too hot in the summer. it is simply awesome. I like the idea of freshing up the chili with some slaw AND cornbread. I usually put some chopped green onions in mine along with a layer of cheese in the middle of the batter... baked, it resembles a kinda thin corn bread cheese pie.

                    you can always do a polenta biscuit if you are trying to do something different. (did a quick search for ya http://www.foodandwine.com/recipes/ch...).

                    have a great weekend everyone!

                    1. Plain white rice - like most chili eating people of the Asian persuasian.

                      4 Replies
                          1. re: BobB

                            Hawaiians also like a dollop of mayo on top of the chili and rice!

                        1. re: Sam Fujisaka

                          and the Irish . . .

                          Chili just simply needs the rice!

                          And served with a choice of toppings - cheese, cilantro, onions, sour cream (fage), tomatoes, hot sauce, and jalapenos

                        2. Here are two options for you--Cheesy Cornbread and Sweet Corn Cakes:

                          No offense to Adam because he always makes me smile...but I'm a Tostitos kid. And it must already go without saying I like my chili with some grated cheddar on top, then a dollop of sour cream and some Tostitos crumbled on top. What flair! ;)

                          1. We often have chili with mini cornbread muffins flavored with cheese and green chiles.

                            1. I serve beanless chili over polenta.

                              1 Reply
                              1. When I make Chili, I serve it with Mexican influenced-sides. For toppings, I serve chopped onion, cilantro, cheese (cojita, cheddar or both), sour cream, lime wedges, and diced avocado.

                                For sides, corn tortillas that have been toasted over a burner or on a griddle. The tortillas are essential, so you can scoop up the chili, with toppings, and make a little taco :-)

                                1 Reply
                                1. re: DanaB

                                  A dear friend from San Antonio fed me that wil chili many years ago and it stuck. Love the tortillas with the chili and the other stuff (also pickled jalapeno for us). That's almost always, but occasionally do jalapeno cornbread too. And tamales.

                                2. Sides, cornbread. I make it from scratch or you can use jiffy which honestly works just as well. I add green chilies, diced onions, pepper jack or monterey jack cheese or chipoltes or any combo. I also like creamed corn in mine which makes it very moist. It is a great corn bread.

                                  I also like my Mexican salad as a side. Chopped romaine and iceberg, red onion, red peppers, olives, avacado tomatoes and then a lime cilantro vinaigrette.

                                  Then the chili, always with shredded cheese, onions and sour cream as options. A must

                                  If you want the corn bread recipe just ask

                                  1. I like a bunch of different toppings, applied alll at the same time.
                                    sour cream
                                    olives (sometimes)

                                    My favorite corbread recipe is the one off the Albers carton. Moist, and cake-like.

                                    1. It's the only way I can get my husband to eat brown rice so I have to say Uncle Ben's brown rice. Leftover chili goes on a pearl hot dog in a sub roll and is covered with grated sharp cheddar cheese.

                                      2 Replies
                                      1. re: ginnyhw

                                        Ginny, have you tried Alton Brown's Baked Brown rice recipe??? Comes out fluffy!!! Not sticky--it's the only way I make it anymore!

                                        1. re: Val

                                          Hubby loves AB. I'll have to try it. As for me, I love sticky rice, so the Uncle Ben's gets to be a bore. Thanks!

                                      2. Hemp tortilla chips from TJs or Mary's Gone Crackers or chipotle cornbread recipe (in our case modified to be gluten-free) from Vegan Planet cookbook.

                                        1. Corn bread is good, but my favorite is pasta. Chili with cheese, onions and a lot of hot sauce over spaghetti is great.

                                          6 Replies
                                          1. re: feingersh.b

                                            That's my favorite way too. We sometimes add a dollop of sour cream as well. With any leftover chili, I bake 2 potatoes (slice almost in half, stuff with thinly sliced onions, then drizzle with EVOO, salt, and pepper, wrap in foil), then slice up in big chunks and do the chili - cheese - onions - sour cream thing again. Not healthy, but amazingly good.

                                            1. re: MDoodle

                                              Leftover chili, usually none but if anything chili dogs of course!

                                              1. re: kchurchill5

                                                I love a good chili dog--in my book, that's on a grilled/buttered bun with some tasty chili. But I am spoiled and often find I don't like chili "out" as much as I like my own. Now that it's the season, I'm on a bit of a quest to find the best ones in my area. ;)

                                                1. re: kattyeyes

                                                  Can't beat them. Never get them out. Just make my own But had a great one in CO once. Awesome, but kraut, mustard too. All the way. TOPS!

                                              2. re: MDoodle

                                                I had a cousin that ate her Chili that way too. Not bad.

                                              3. re: feingersh.b

                                                Yes, I'm with you - gotta do it Cincinnati style! I add some cinnamon to my standard chili recipe and make it really thin when I do it over spaghetti. A mountain of sharp cheddar on top and diced onions. My hubby isn't too hot on this prep though, so I only do it a couple times a year, usually to take to work for lunches. Reheats great.

                                              4. I forgot one! I've made chili with cornbread waffles and found them to be an excellent accompaniment!

                                                1. I wish I had the recipe for this and sometime I will just have to try and recreate it. They took a cheesy spicy corn bread mix and put it in a muffin tin, then a scoop of chili and more corn bread and baked it. They came out like little chili muffins and then topped it with cheese which was melted and then topped with a dollop of sour cream, they were so good. This works with a thick chili, not a thin based chili but they were so good.

                                                  1. I know this sounds crazy and I am most likely to be shunned or referred to as a former Chowhound, but I often eat my chili with a PB&J sandwich and a few tortilla chips.

                                                    When my eighth grade Algebra II teacher plopped his butt down at our lunch table and started gleefully eating his PB&J alongside his chili, everyone at the table was taken aback (and as I recall, a little grossed out). Being curious I tried it at home and the combo is actually magical: salty, sweet, spicy, perhaps a touch of bitter and/or sour depending on the chili and jam/jelly, and umami.

                                                    I always have the PB&J makings and I usually have some vegetarian chili in the freezer (I make huge batches).

                                                    Another chili use is over nachos. Deeeeelightful.

                                                    Also, 2 cups chili + 1 can refried beans (baked for a bit until it reaches ideal consistency) = wonderful burrito filling.

                                                    2 Replies
                                                    1. re: MplsM ary

                                                      Well, though I'm not in a rush to fix a PBJ and put your idea to the test, I'm right there with you with chili over nachos--we spoon the meat into Tostitos scoops, top with cheese and micro. Same for taco meat (instead of chili).

                                                      While we're baking chili with stuff, let's not forget how WONDERFUL chili dip is when you make it with your own homemade chili:

                                                      Spread a block of reduced fat Philly on the bottom of a 9 x 13" dish.

                                                      Sprinkle your favorite taco seasonings over the cream cheese (chili powder, chipotle, ancho, adobo, cumin, etc.).

                                                      Layer chili over the cream cheese.

                                                      You can make a layer of refrieds, too, come to think of it.

                                                      Top with shredded cheddar and bake!

                                                      This stuff goes so fast at gatherings we ought to time it! ;)

                                                      1. re: kattyeyes

                                                        How can you go wrong with chili and cream cheese OMG that is so good.

                                                    2. I make a Texas style no bean chili. The chili is very thick, more like a dip to begin with due to the late addition of shredded cheddar in my recipe. When I serve it, I line the bottom and sides of the serving bowls with first a layer of refried beans topped with a layer of cream cheese. Then fill the bowl with chili and then I top it with a little more cheese, a dollop of sour cream and some fresh cilantro. Frito scoops, I think go best with it but they have serious salt content so my wife prefers Tostitos scoops.

                                                      2 Replies
                                                        1. re: Sam Fujisaka

                                                          Nope. That's when you line the bowl with Fritos and pile the chili on top.

                                                      1. 45 replies so far and no one has said 'french bread" or "bread bowl"???

                                                        One of my long running quests is to sample the chilli at every ski resort in the west. So far I've got the Sierra covered. And my favorite chillis are all served in a sourdough bread bowl. The best ones make sure the loaf is mostly hollowed out so the crust and the chilli get all into each other. Served with chopped onion, grated cheddar, and a healthy dousing of Tapatio hot sauce. (I do not like tabasco in my chilli, but if it is the only way available to power up the spice I'll put up with it....)

                                                        Slaw is good on the side. So are picked jalapenos and carrots. Cornbread is overrated fo me. I'd much rather have either the bread bowl of a hunk of baguette to mop up the chilli with.

                                                        And do not forget the beer. Gotta have it with beer. Of course.

                                                        1 Reply
                                                        1. re: BernalKC

                                                          I make soups in bread bowls all the time corned beef and kraut, reuben soup in pump. Also a onion and fennel with red onion in a pump bowl.

                                                          Beer cheese in rye, thicken potato in wheat or white, lots of chilis in white or wheat all crusty. Spinach and potato and ham in a rye bowl. I love them. I either make them myself, but if I need a lot and in a hurry, my local publix makes really good ones and not expensive. When I need a lot of them, and short of time, it comes in handy to just buy them. But not difficult to bake when just making a few.

                                                        2. With New Mexico style chile w/out bean, serve them over pinto beans w/ a topping of grated cheese, raw onion and sour cream and a side of jalapeno corn bread and a tall glass of cold butter milk (or beer).

                                                          1. Texas style - just straight up, please. Perhaps some freshly cooked pinto beans on the side. All this talk of dairy on chili is making me queazy. If it's good chili, don't hide it!! Wait, those saltine crackers sound good also.

                                                            Cincinnati style - on spaghetti or angel hair pasta or beans. Don't go overboard on the chili quantity - it's a 'condiment'. While cooking I use a stick blender to take out any large lumps. A little minced scallion and cheddar cheese on top. I'm going to try it on long grain rice.

                                                            3 Replies
                                                            1. re: DiveFan

                                                              Stick blender? Large lumps? What the heck are you talkin' about?

                                                              1. re: DiveFan

                                                                Regarding Cincy chili:

                                                                SG - Despite your best efforts, simmering the ground beef may not break it up into uniformly small pieces. I'm Not browning the meat - sounds wierd but it works well!

                                                                PDK - That insult really wasn't needed. I just discovered that it goes well over beans by themselves. Not that a restaurant would serve it that way. Also I've come to not like rough chopped raw onions on chili - I like the smaller 'hit' from scallions.

                                                                1. re: DiveFan

                                                                  Sour cream on spicy chili is a perfect combo. It's probably the BEST use for sour cream ever. Having a little bit of creamy cool dairy to cut the spicy heat and meatiness of the chili is practically heaven for me. But to each their own :-)

                                                                  As I noted earlier in this thread, I typically go for Mexican-inspired sides, mainly, corn tortillas. I can't think of many happier meals than a bowl of my spicy pork chili, topped with diced white onion, cilantro, cheese (can be cojita, cheddar or jack, depending on what I've got in the house), a little lime and sour cream, and maybe a little avocado, with a stack of toasted corn tortillas. Then I use the spoon to scoop the chili with toppings into the tortillas, and I have a very satisfying meal :-)

                                                                2. When I serve chili with cornbread I use the JOY recipe, P.A.M. cornmeal and add monterey jack cheese and 1/2 gets jalapenos (the other 1/2 is for the kids)... other faves we serve with chili: cheese quesadillas, polenta, or tostitos (sorry adamshoe!). Leftovers (if any) become chili mac (DD likes to take it in her thermos for school lunch). :)

                                                                    1. My mom made these Crisp Cornmeal Scones today from a recipe I saw in Better Homes & Gardens. They were EXCELLENT and, at first bite, I realized THESE WOULD BE FANTASTIC WITH CHILI:

                                                                      6 Replies
                                                                      1. re: kattyeyes

                                                                        Ooh katty I wanna see it but it won't let me. Do I hafta be a memba?

                                                                        1. re: Boccone Dolce

                                                                          I was wondering if that would happen. I signed up (free) to see the recipe. Would be glad to paraphrase if you don't feel like signing up...though I am looking forward to yet another source for interesting recipes. LMK.

                                                                          1. re: kattyeyes

                                                                            Naah booboo, I'm good. I don't have buttermilk but I know how to fake it. I was gifted a bag of finely ground corn meal (not corn flour) and I want to find different things to do with it. I've made it like polenta (it cooks SO FAST) and I was wanting to possibly bake ahead for company this weekend. I may try them-it's too hot right now to think about a 425 oven, but I can do them in the morning...

                                                                            1. re: Boccone Dolce

                                                                              I know what you mean about the heat, but it's been cool and rainy here (CT), so it was nice to fire up the oven. Hope it's cool enough to give 'em a try in the a.m. Also, my mom liked the grated butter tip!

                                                                        2. re: kattyeyes

                                                                          Nevermind- I thought I had to have a script- I'm in!!!

                                                                          1. re: kattyeyes

                                                                            Boccone Dolce, two things for you:
                                                                            1. Did you make the cornbread scones?
                                                                            2. Funny story for you from my mom, who had given some to her "friend" (you know how as we age, we lose "boyfriend" and adopt "friend" as the preferred term--HA HA). He said they were "a little dry" so he put ice cream on them! HA HA HA HA!

                                                                            He is generally not one to eat sweets and wouldn't know a scone if it smacked him in the face, but my mom and I thought this was hysterical. ;)

                                                                          2. Cornbread baked in an iron skillet. My recipe is very good and comes from the 1975 ed. of The Joy of Cooking, p. 627. The buttermilk cornbread recipe on p. 628 is quite good too. Cornbread should not be sweet or textured like cake, in my opinion. It should have a little tooth w/ just enough sweetness to counteract the slightly bitter backtaste from the stoneground meal you have used. (I hope.)

                                                                            Actually, if I am lazy and have planned ahead, we might have corn chips with our chili.