I'm making chili tonight?

Grilled cheese.

properly, you have already have been given a chili blend, so which you at the instant are not probable searching for recipes... The jalapeno is a sturdy selection, I in many circumstances upload one or 2, or a pair of serrano peppers. I additionally general practitioner the chili with a medium onion and garlic (sauteed collectively before cooking the floor pork), a pair of bell peppers (green and yellow for colour), and a good ale. i individually use Newcastle (in straightforward terms considering the incontrovertible fact that's what I drink and have reachable), yet in simple terms approximately any beer will do. Imparts a good maltiness tot he chili, and in case you simmer it long adequate, many of the alcohol will prepare dinner out. once I prepare dinner chili, it take approximately 2-3 hours (have been given to enable the flavors meld collectively), so i don't upload the beans till the final 10-quarter-hour. they don't take somewhat some time to prepare dinner, and in case you place them in too early, they are going to wreck aside and grow to be mush. reliable luck! damn, now i want chili....

I say get doritos or some other "flavored" chips i usually dont eat chili dogs....soo i usually eat the chili on chips....or you can make chili cheese fries!

I like to put Frito Lay Fritos on the bottom. top it w/ chili and then add fixins such as cheese, sour cream, onions, chopped tomatoes and even lettuce.

You could also make cornbread and slice it into piesces and add the chili.

I love chili and noodles. Or "Chili Pie" I don't know why my mom calls it that but it's just tortilla chips with chili, cheese and whatever else you want on it.

Serve it with rice, taco chips, shredded lettuce, Grated cheese, sour cream, hot sauce, salsa, and a side cornbread.

Serve it as a topping to baked potatoes --- include a variety of shreded cheeses and sour cream.

make Kielbasa to go with it, or it's good with hamburgers as well. You can also use it on tacos or in a taco type salad.

Corn Bread and a Killer Salad....works for me!

Kicked Up Cornbread

1 cup onion, chopped

3/4 C. cream-style corn

1 C. cornmeal

1/2 C. flour

1 C. buttermilk

1/4 C. cooking oil

2 eggs, slightly beaten

1 tsp. Salt

1/2 tsp. Baking soda

2 jalapeno peppers, chopped

1 C. Cheddar cheese, grated

Add ingredients to large bowl in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350ºF for 45 minutes, or until done.

Yields: 10 servings.

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Bacon-Cheddar Hot Water Cornbread

Prepare this cornbread at the last minute so you can serve it piping hot.

2 cups white cornmeal

1/4 teaspoon baking powder

1 1/4 teaspoons salt

1 teaspoon sugar

1/4 cup half-and-half

1 tablespoon vegetable oil

3/4 to 1 1/4 cups boiling water

8 slices cooked and crumbled bacon

1 cup shredded sharp Cheddar cheese

4 minced green onions

Vegetable oil

Softened butter

Combine cornmeal and next 3 ingredients in a bowl; stir in half-and-half and 1 tablespoon oil. Gradually add boiling water, stirring until batter is the consistency of grits. Stir in bacon, cheese, and green onions.

Pour oil to a depth of 1/2 inch into a large heavy skillet; place over medium-high heat. Scoop batter into a 1/4-cup measure; drop into hot oil, and fry, in batches, 3 minutes on each side or until golden. Drain well on paper towels. Serve immediately with softened butter.

Note: Stone ground (coarsely ground) cornmeal requires more liquid.

Yield: Makes 8 patties

--Southern Living, JANUARY 2004

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Jalapeno Bread

2 (1-lb.) loaves frozen white bread dough, thawed

1 (8 3/4-oz) can whole kernel corn, drained

1 egg, beaten

1 (3 1/2-oz) can whole jalapenos, chopped

2 tablespoons taco seasoning mix

1 (2-oz) jar sliced pimientos, drained

1-1/2 tsp vinegar

Cut bread dough into 1-in. pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let stand for 15 minutes. Bake at 350° for 35-40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm if desired.

Yield: 2 loaves.

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Green Goddess Gelatin Salad

1 (28 oz.) can crushed pineapple, drained, reserve juice

1 (8 oz.) pkg. cream cheese, softened

2 envelopes lime Jello

1 pint heavy whipping cream

2 tbs. cider vinegar

Place pineapple in large bowl; set aside. In meduim bowl, add Jello powder, 2 cups boiling water and stir until dissolved. Add 1 cup cold water and 1 cup reserved pineapple juice. Add vinegar. Let pre-set in freezer for a few minutes. With electric mixer, combine cream cheese and crushed pineapple. Add Jello mixture; mix until smooth. In separate bowl, whip the cream until it holds soft peaks. Gently fold whipped cream into Jello mixture. Transfer to a pretty bowl and refrigerate at least 4 hours or until set, preferably overnight.

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Heavenly Pineapple Salad

1 (3 oz.) pkg Lemon Jello

3/4 cup pineapple juice

1 Tbsp. Lemon juice

1½ c. crushed Pineapple, drained

1 cup sharp cheddar cheese, shredded

1 cup heavy whipping cream

Dissolve jello in 1 cup boiling water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in shredded cheese, pineapple, and whipped cream. Pour into 1 1/2 qt. mold and chill until set. Unmold on bed of greens. I used a 9x9 pyrex dish.