what is a good side dish to go with chilli?

Answer 1

Fried Chicken Wings, don't forget the cornbread

Ingredients:
3 pounds chicken wings (16 to 18)
1 cup plus 2 tablespoons coarse salt
2 onions
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1 stick (1/2 cup) unsalted butter


Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.
In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.
Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.

Answer 2

Cornbread
INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

(also, have some shredded cheese and/or sour cream for topping the chili)

Just what I am making this cold wintry Sunday.

Answer 3

My personal favorite is cornbread with lots of butter. My second choice is to make Chili mac...put chili on top of macaroni , top with Parmesan cheese and serve with a nice green salad.
Both are excellent in my opinion.

Answer 4

With chili I don't usually make a "side dish"...I usually make cornbread for my husband...he crumbles it up in the bottom of his bowl and puts the chili on top. And I make elbow macaroni for myself to mix in with my chili.

Answer 5

A hunk of crusty french bread, and lots of chedder cheese on top of the chili, its yummy

Answer 6

The only thing I have with Chili is buttered saltine crackers.

Answer 7

corn bread is awsome with chilli

Answer 8

Peanut butter sandwich.

Answer 9

grilled cheese or garlic bread....mmmmmm yummy! I love chili, can I have some?

Answer 10

a salad and corn bread