What's a good dish to have with along with Chili? Thanks in advance for your responses.?

I like to serve mine over cooked macaroni and shred some cheese over the top and then a dollop of sour cream. mmmmmm.....

Chili, like spaghetti, was never meant to be a main dish. It originated as a hot meat salsa. With so many variations on chili (like spaghetti) it can virtually go with anything. Most chili cook-offs start with a basic division between green and red and go from there, with at least 5 subdivisions. But if you like cornbread and have oven safe bowls, try the corn muffin mix on top. Yummm!

I like to cook rice and serve my chili over it. Makes the chili go alittle farther and taste great.SAndwiches a good with chili and don't forget the toppings, cheese, onions, sour cream, peppers, etc. I personally like grape jelly on crackers with my chili.I know weird huh?

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Jalapeno Cornbread

1 1/2 teaspoons active dry yeast

1/2 cup water

1 tablespoon butter

1 1/3 cups bread flour

1/2 cup cornmeal

1 tablespoon white sugar

1 teaspoon salt

3/4 cup whole kernel corn

1 tablespoon chopped jalapeno pepper

If your machine has a Fruit setting, add the peppers and whole kernel corn at the signal, or about 5 minutes before the kneading cycle has finished.

Select basic bread setting. Start.

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Honey Corn Bread

1 cup all-purpose flour

3/4 cup cornmeal

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

Dash salt

1 1/3 cups half-and-half cream

1 cup frozen corn

1/4 cup butter or margarine, melted

1/4 cup honey

1 egg

3 teaspoons vanilla extract

In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened.

Pour into a greased 9-in. ovenproof skillet. Bake at 425 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.

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West Tennessee Corn Bread

1 egg

1/4 cup mayonnaise*

1/4 cup buttermilk

1 tablespoon vegetable oil

1 cup yellow cornmeal

1/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425 degrees F for 18-20 minutes or until a toothpick inserted near the center comes out clean.

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I make a nacho dish using the chili and its really good. use restruant style Tostitoes, put on a cookie sheet or in a large baking dish, put heated chili on top, add jarred nacho cheese, sprinkle with bagged shreaded mexican cheeses and shreaded mozzerllea bake at 350 degrees until cheeses are melted eat as is or add nacho toppings ex; SALSA, tomatoes, shreaded lettuce olives or whatever, but it's real good just plain...

Cornbread is ideal to dip it into the chili

Cheddar Corn Bread Wedges

Ingredients:

1 teaspoon butter, at room temperature, for

greasing pie dish

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup shredded extra-sharp cheddar cheese

Directions:

Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.

In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.

In another bowl, combine the milk, oil and egg. Mix with the fork until well blended.

Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.

Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.

Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.

Try to eat some Veggies too!

Green Beans with Almonds

Ingredients:

Coarse salt, to taste

2 lb. slender green beans, trimmed

1/2 cup slivered blanched almonds

2 Tbs. unsalted butter

1 Tbs. olive oil

4 shallots, thinly sliced

Freshly ground pepper, to taste

2 Tbs. chopped fresh flat-leaf parsley

Directions:

Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately. Serves 8 to 10.

We serve Macaroni & Cheese; also known as Chili-Mac at camp.

Cornbread is required with chili

buy some baguette bread to take with the chili, people usually like to dip bread into the sauce.

here in Canada we serve garlic bread,with our chili,and lots of it!