I'm not including salt, pepper or hot sauce in this. I kinda think those are universal to any dish. Also, I realize we probably do some combination of any or all of these. But what is the absolute must to accompany a bowl of chili?
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- Aug 2018
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What are the proper chili accompaniments?
As I'm making some chili with left over brisket, it occurred to me.....there are so many ways people eat there chili. I'm not talking about the recipe per se (that's another thread), but what people want WITH their chili. Just thought this would be fun to hear what y'all prefer with your chili?
I'm not including salt, pepper or hot sauce in this. I kinda think those are universal to any dish. Also, I realize we probably do some combination of any or all of these. But what is the absolute must to accompany a bowl of chili?46I'm a purist, just the chili sir4.35%2grated cheese23.91%11sour cream8.70%4Pickled jalapeno2.17%1Just crumbled up saltines8.70%4Fritos are a must23.91%11Cornbread10.87%5Hey, what about a grilled cheese0%0I only want my chili on a hotdog4.35%2Other, please elaborate below13.04%6The poll is expired.
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Almost always have a bag of Fritos when I make up a pot of chili. Particularly the Scoops. The kids love them too so it makes it easier to get them to eat a bowl of chili. I also like cheese and sometimes sour cream but if I forget to grab them from the fridge it isn't a huge deal to me.
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Grew up in North Texas, we topped with crumbled saltines, fresh diced onion, and cheddar. I personally do not do the fresh onion.
Here in SE Texas the locals serve it over rice - probably due to the big Cajun influence here. I've lived here 21 years and I still think it is weird.
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If I’m making a good Texas bowl of red, I only sprinkle on some diced onions and grated cheese. With a little Tobasco Sauce. Never will I ruin a good chili by putting crumbled up crackers in it. To me that is blasphemy and ruins the taste. If the recipe called for crackers I’d a put em in there. I eat them on the side though, but a good garlic bread or toast of some kind is better. I had a friend come over once and he crumbled up a whole handful of crackers and put them in his bowl of my....4 hour in the making, Texas Chili. I gave him a good natured ass chewing. Anytime I made chili after that and he was over, I handed him one saltine at a time.True Dat.
Last edited by Panhead John; January 27, 2021, 06:33 PM.
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
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