What do y'all like on your chili? I've seen cheese, sour cream, chopped onions, pickled jalapeno peppers, crumbled bacon
Or do us real men eat it straight out of the pot?
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What do y'all like on your chili? I've seen cheese, sour cream, chopped onions, pickled jalapeno peppers, crumbled bacon
Or do us real men eat it straight out of the pot?
Mustard.
Cheese, chopped onions, and Chow Chow (A relish; recipes consist primarily of chopped green tomatoes, cabbage, onion, and peppers [Southern Style] while others can contain carrots, beans, cauliflower, or peas [Yankee Style].
Good sharp cheese.
Nacho sliced jalapenos, shredded sharp cheddar cheese, and chopped onions.
Around here, anything else will get you disinherited, banished from your family, and never spoken to again by your friends.
In Maryland, their chili is a can of grocery store spaghetti sauce, an extra can of water,
and there is a package of hot dogs swimming around in it.
As I recall, they also put a hand full of oyster crackers on top of that mess.
There are a few immigrants from other wild, unexplored regions, and distant territories of 'Not Texas'
that will put beans in it. If they have some great value to society, they are sort of tolerated.
I like a sprinkling or sharp cheddar cheese and saltine crackers on the side.
Instead of crackers I like crumbled doritoes, plain or flavored, plus some hamburger dill slices.
Chedder cheese if available, cornbread if it's available. just plain in a bowl is good too.
Grated cheese , broken up Ritz , Townhouse or your favorite Crackers , Frito's ...
Chopped sweet Vidalia Onion on top is a must-have !
Corn Bread ... crumbled on top !
Would a couple of broken up Hot Tamales count as a topping ... I keep some frozen Hot Tamales and some Corn Bread Muffins in the freezer with which to Top Chili with , a few seconds in the micro-wave and they are ready for topping chili !
...they are both sooooo good on chili !
Gary
Now to start the fur flying for you Ohio dudes, Skyline or Gold Star?
Back when I was a manufacturer's rep, I had a distributor that was from Dayton, couldn't visit Don without a trip to Skyline.
Three way was hard to beat.
Four way with onions was a close second.
Straight out of the pot with Townhouse crackers. Now and then, homemade cornbread or Fritos
Fritos corn chips
Fritos, grated cheddar cheese, red onions, guacamole.
Feta cheese
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I like all toppings listed above, I have to have really good corn tortilla chips to scoop up the chili with, same with taco soup.
Cheese onion and eat with tortilla chips a la no spoon.
Shredded white cheddar, chopped onion, saltines... KISS principal pintos on the side sometimes, NEVER in the chili
Nothing. I like my chili the way it comes out of the pot. I used to serve it over a cup of white rice but I gave up on that practice.
Corpus Christi style = Chili over rice
Wet Shoes -= Chili over french fries
Chili pie = Chili over fritos
Top it with chopped onions, cheese and/or pinto beans. Some people like cottage cheese or sour cream. It's up to you.
Deer Chili and crackers
Fritos
I like all the above except for one part of Winger Ed's comment: "In Maryland, their chili is a can of grocery store spaghetti sauce, an extra can of water,
and there is a package of hot dogs swimming around in it.
As I recall, they also put a hand full of oyster crackers on top of that mess."
I'm fixing to make a deer chili and cheese omelet for breakfast....slap yo momma's face good....but dont!
Maybe it is the Gulf Gumbo influence, but we eat Chili plain in a bowl or with chipped up smoked sausage cooked in, served over rice also. As I grow the little Thai bird peppers, green chipped up on top or dried and ground sprinkled on top, adds just a bit of a kick. See a few Tabasco bottle holsters on belts, here bouts. Can not eat Chili or gumbo without Tobasco.
I guess I am one of those immigrants from wild unexplored regions and distant territories, I like kidney beans in mine. For toppings cheddar cheese and saltines or cornbread, sometimes nothing.
Mustang, I have a cousin that makes southern style chow chow that you could take a bath in. A big plate of pinto's, three quarter beans and one quarter Sylvia's chow chow and cornbread is about right. When her garden comes in she cans everything in sight and hunt more.
Fritos, shredded cheese, and chopped onions.
My special deer meat chili gets a topping of chopped Vadelia onion, fine shredded longhorn cheese and a small handfull of Frito's, just for fun.
PS I use the same for "Chili Size" omelets, chili dog's.
Pintos
Chopped onions, chopped green bell peppers, chopped jalapenos, crackers or tortillas on the side. Habanero sauce to taste.
I build straight-up chili, no beans and no tomato products allowed in it. It doesn't need toppings, but I will allow some diced onions from time to time just to add a little crunch.
Family always had macaroni noodles in the chili. Jalapenos were a favorite topping even at a very young age.
Wisconsin here: sour cream, sharp cheddar shredded off the block (not that bagged crap covered in sawdust), and Fritos ON TOP! Chopped onions, jalepenos, crumbled bacon, cornbread, oyster crackers, or saltines are all perfectly acceptable.
Some of the heathens in other parts of the state put cooked macaroni noodles in their chili. I can't think of a single restaurant around here that does that and it ought to result in 7 years of bad hunting.
Chili up here ought to have a stew-like consistency: it should pile on the spoon and the bottom of the bowl should have pretty minimal liquid to finish off. This ain't tomato soup with beans and meat.
I like many forms of chili....as long as it's not sweet! That said, my toppings are typically shredded cheddar or Mexican cheese and sour cream, maybe some Curry powder, lotsa pepper, maybe jalapenos,if I'm in the mood.
Well, now I know what's for dinner tonight.
Fresh made corn pone.
Chili cheese Fritos. Corn bread. Cheese. Sour cream. Spicy sauce. Bacon. Adding stew meat is really good as well.
I use chili to top tamales and cover it with grated cheese.