What do you normally eat with your chili?
I'm getting sick of rice
Yeah, I also do this when I decide to make some. Cornbread on the side is great.
Nothing. The dish itself should be sufficiently filling by itself. If it is not you have failed at making a proper chilli.
This guy knows whats up. Lots of people down south drop it over split corn bread and eat it (like gravy on biscuits).
In the midwest, especially ohio area they eat it on pasta, called a three way, kind of related to chili mac.
Sourdough bread is pretty great too IMO.
I skip carbs and other add-ons when I'm eating chili since most of my carbs come from the beer accompanying the meal - and the many beers afterward. The combination is absolutely necessary for the most foul chili beer farts.
I have a wok full of chilli now, and a rice cooker ful of...
But yeah I make a big enough pan so when the rice runs out I can fry some chips from my Maris Piper. Lots of salt and vinegar + chilli.
I also stuff it into pitta bread for a snack.
FYI, its about to be going down, desu
Will post cook-along pics later
that makes no sense. you don't eat cornbread or rice with it because it's not filling enough, it just tastes good together. besides, you're basically saying don't eat side dishes, just eat more chili. do you think before you post?
Wash a nice sized russet, poke holes, then rub with a little oil and sprinkle salt on it, bake for an hour or so, then split it open and spoon chili into the cavity. Top with some cheese.
my new go to bottom carb for chili to replace rice is potatoes.
>cube potatoes to your preferred size (the larger the softer the inside will be vs. crunchy through out the center if smaller)
>toss in olive oil, or bacon fat, salt/pepper/garlic powder
>bake at 400F for an hour until crisped and cooked to liking.
so good with chili or chowders, and cause i do mine pretty crocante they don't loose their crunch much when plated.
Chili was a gift from God, given by God to la dama azul, and from her to the Jumano Indians, who taught the canarios who had just arrived in San Antonio de Bexar to make it. Their descendants would become the chili queens.
>thick cut fries are rarely good
Jesus Christ, what have you been doing with your life? Thick chips are GOAT as long as they have blanched then deep fried so the centre isn't baked potato dry. Fast food style fries are fine but you cant have that those thin, hollow motherfuckers with steak/whole meat, you need something with mass.
Chili on rice is god tier, and is a classic for a reason.
Best toppings are raw, diced white onion and a little cheddar cheese.
Cornbread is overrated.
You can also eat your cold leftover chili on pumpkin pie.
1) What does bolognese have to do with chili?
2) Bolognese is a sauce because its intended preparation is to use a relatively small amount of it in conjunction with pasta, which is the main part of the dish.
3) Chili was developed in the Texas/Mexico region. It was a stew made from a base of chili peppers plus whatever meat and veggies could be found. Rice, couscous, and pasta have nothing to do with that region of the world so it clearly wasn't made as a "sauce" to pour over those foods.
>People actually eat rice with their chili?
It's the patriotic thing to do in America.
I just eat the chili. I put ketchup and ground up crackers in it though. Ketchup makes it really tasty.
If you took away the hot dog it would just be normal plate lunch with chili, and it's obviously from a fast food type place.
I recommend you never look at a British food thread if you think that looks bad.
sometimes in a rye bread bowl in the winter when my girlfriend wants to eat soup/stew out of a bread bowl and watch the snow fall.
I personally prefer corn bread over the others.
acceptable accompaniments to chili
>fried tortilla (chips)
>cheese sandwich, grilled or pimento
Chili may also accompany the following foods
>potatoes, preferably fried or baked
>brown, red, or black rice
real aztec here,and whatever chili bean is, is the most disturbing shitI ever eat, Some sort of gringo concoction, you should try real stuff with Chile, not "chili".
Borracho Beans is the real deal, look for the recipee