what do you put in your chili and what do you have as side dish?

Question

i put in red savina peppers 2 whole, 1 cup of cheese, sugar, kidney beans, black beans, green peppers and onions served with cornbread with cheese in the middle and sometimes jalepenos baked on top

Answer 1

Cornbread Chili
2 tablespoons lard -- bacon fat or
1 pound ground round
1 cup onion -- minced
1/4 cup garlic -- minced
2 cups tomato concasse
1/2 cup bran
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg -- beaten
1 cup milk -- buttermilk or
1 tablespoon butter -- melted
1/2 teaspoon baking soda

HEAT THE BACON FAT OR LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE GROUND BEE
F, ONIONS, AND GARLIC
HEAT AND STIR FOR 6-8 MINUTES, UNTIL ONIONS ARE SOFTENED AND ALL OF THE REDNESS
DISAPPEARS FROM THE BEEF
ADD THE TOMATOES, BRAN, CHILE POWDER, OREGANO, CUMIN, AND SALT-STIR TO MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20 MINUTES
COMBINE REMAINING INGREDIENTS-MIX WELL
SPREAD OVER BEEF MIXTURE AS FOR DUMPLINGS OR AS A CRUST BAKE @ 400 DEGREES FOR
30 MINUTES, UNTIL CRUST IS LIGHTLY BROWNED
SERVE HOT


Thats the dish and side dish in itself

Answer 2

Meat: venison (preferably buck, and preferably chunked rather than ground). There is no substitute. It's even better if you shot it and dressed it yourself, rather than getting meat from a too-successful friend or sending your dressed deer to the abattoir. Don't ask me why; it just is. Brown it with chopped onions and all the minced garlic you can muster.

Tomatoes: canned, diced, no salt added, enough to make the right consistency.

Beans: two cans each pintos, dark red kidneys, and black beans. Some of my fellow Texans think I just committed high treason here, but they haven't tried MY chili! Beanless chili is for hot dogs!

Mushrooms: fresh, sliced thick--just because I love it!

Corn: frozen (NOT canned), added in the last hour or two of cooking--just because my husband loves it!

Seasonings: The best "cheat" seasoning is Carroll Shelby's. 3-Alarm is a close second. If you do it yourself, garlic powder (if you didn't use the minced garlic earlier) and all the cumin the law will allow. Ground chili peppers to taste. Minimal use of salt--only enough to bring the flavor out. Usually the salt in the canned beans is all you need.

THE KEY INGREDIENT: 12 ounces dark beer, added as soon as the meat is browned. Shiner bock is best, but I can certainly understand not having the heart to pour such fine beer in a stew pot rather than down your throat!

Simmer all day in a slow cooker. Stay out of the house lest the enticing aroma drives you slowly and deliciously mad!

Oh yeah--side dishes--only two: either southern cornbread (cooked in cast iron--nothing else will do), or Shiner bock bread (4C. Bisquick--original works better than light), 3 T sugar or Splenda, and 12 oz. Shiner bock. Mix thoroughly, let rise for 10 minutes while preheating oven to 325 and greasing a muffin tin. Spoon risen batter into muffin tin, bake for 20 minutes. Serve hot. These muffins are marvelous, but they won't keep. Don't make more than you can eat tonight.

Answer 3

Being in the greater Cincinnati area -- I don't completely understand the way others do chili. Cincinnati chili is a meal in itself usually Cheese Coneys or a 3-Way (Spaghetti, Chili, & Cheese) or a combination of the two. If there's a side it's fries, chips, or garlic bread.

When I have "traditional" chili -- a small bowl of no frills chili is used as an appetizer or side dish. When having "traditional" chili as a meal, I usually just add cheese and crackers -- occaisionally I'll add sour cream, green onions, or Fritos. I'll eat "traditional" chili over egg noodles sometimes too. A grilled cheese sandwich goes perfectly with this style of chili. I like to dip my sandwich in the chili.

Answer 4

I use the meat of ancho peppers sometimes; otherwise, lots of chili powder, like 8-10 tablespoons per pound of meat, and also cumin and sometimes chilantro. I use fresh tomatoes or fresh tomato sauce (if they're in season, otherwise canned chopped skinless tomatoes). I use beef broth or beer as part of the sauce instead of water. I will either use a tablespoon of plain cocoa powder (unsweetened) or a tablespoon of lime juice and a tablespoon of brown sugar (but not both cocoa powder and lime juice). Bay leaves are good. Lots of crushed garlic cloves are good, too. For sides, I use spaghetti noodles, beans (if you are cooking them separately from the chili itself), grated cheese, sour cream (a favorite), saltine crackers (to be crushed and sprinkled into the chili to thicken it if desired), raw chopped onions (this can make it "hot"), hot sauce, black pepper. One of the most important lessons I have learned so far is that lots of chili powder doesn't make the dish "hot"--it mostly adds lots of flavor. For "hot" you need fresh or dried peppers used cautiously. You can get chili cookbooks and fixin's at Pendery's.

Answer 5

Ground beef, chopped onions, chili powder, garlic powder, oregano, cumin, salt, jar of salsa, tomato sauce, kidney beans. Serve sprinkled with cheddar cheese, over rice with corn bread on the side.

Answer 6

Ground beef, onions, green peppers,garlic powder,chili powder, cumin, tomato juice,tomato soup, bakeing soda (pinch) pepper, small habanero. top with cheese & cornbread on the side sometimes fritos instead of crackers

Answer 7

I put hamburger onions chili powder kidney beans beef broth tomatos and tomato sauce plus I usually make a loaf of bread with it

Answer 8

beer! beef..beans..tomatoes..onions..chiles...chili powder..hot sauce and simmer with a can of beer...any kind will work...

side dish...corn bread casserole! yum..


INGREDIENTS
1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Answer 9

being from louisiana we always served our chili over rice. its so good. much better then you would think. and then served it with hot water cornbread.



HOT WATER CORN BREAD
1 pkg. ready to mix cornbread mix
1 egg
and just enough BOILING water to make smooth,but not to watery.

get you grease hot,and drop 1 tsp in the greas of the mix at a time,fry till golden brown. on both sides. serve with a raw onion. its the greates.


jan

Answer 10

Your chili sounds way better than any chili I've ever made. I'm going to try making yours next time I make chili. I serve my chili as the main course. I have started to serve salad with every meal, so no doubt I will have salad next time.