Soup/Chili companions

[hank4elk]

I been spoiled.
Real chile with elk meat, cornbread. Rice and beans on side. Tortillas work.
Ground elk chile can have beans I've decided. Tortillas work. Same with chile verde.
Soup needs bread. Home made. With real butter.
New England chowder , oyster crackers ...,but saltines in a pinch.

I'll eat biscuits, but rarely make them. They go with thick chicken soup ,pot pies and chicken fried steak with lots of brown gravy.

I eat poor food at restaurants, not at home.

Side bar, PB&J belongs on whole wheat with real apricot preserves. Berry if your out of apricot.
White bread is for catching fish.

Unless it's home made,then real butter.

 

[JShane]

All this talk of chili. Dammit you sonsa butches, I'm in Florida. Any idea how long I have to wait for the weather to get cold so I can really enjoy some chili. With cornbread or homemade sour dough of course.

And as for the peanut butter Sandy's

 

[Farmerj]

I’ve made chili in august in Minnesota. So what’s the issue

 

[Jbotto]

All this talk of chili. Dammit you sonsa butches, I'm in Florida. Any idea how long I have to wait for the weather to get cold so I can really enjoy some chili. With cornbread or homemade sour dough of course.

And as for the peanut butter Sandy's View attachment 293723

Chili, like a beard, is not seasonal.

 

[TN2shot07]

Chili, like a beard, is not seasonal.

+1

Still in the 80’s here and there’s a pot in the fridge

 

[noharleyyet]

Chili and our first serious cold snap is a sacred rite. I use cheap roast, ground by the butcher. Real chili has gristle. Masa for thickening. Flash fried corn tortilla cut in triangles & lightly sea salted

 

[Benfromalbuquerque]

I think everyone here can appreciate that old season 8 Simpsons episode El Viaje Misterioso de Nuestro Jomer

 

[shannerdrake]

Midwest Mom Chili with Beer Bread.

I would have preferred cornbread, but we didn’t have the ingredients. That being said, I’m not complaining.

 

[TexanSam]

With chili serve over fritos and rice and garnish with cheese and fresh diced onions.

 

[TexanSam]

Or if you're from the midwest, eat it with cinnamon rolls for some weird reason.

 

[Gerald Martin]

Corn chips.

And a glob of sour cream in the middle and some thin sliced fresh jalapeños sprinkled in.

 

[JShane]

I’ve made chili in august in Minnesota. So what’s the issue

What #noharleyyet said, cold snap and rite of passage. They go hand and hand

 

[EastTNHunter]

Is that Mac and cheese dumped on chili?

Yes, yes it is. Homemade mac. Good stuff

 

[Dave N]

Or if you're from the midwest, eat it with cinnamon rolls for some weird reason.

Not around these parts. Never heard of it before.

 

[EastTNHunter]

Or if you're from the midwest, eat it with cinnamon rolls for some weird reason.

Doesn’t Cincinnati style chili have cinnamon? And served over spaghetti noodles?

 

[choc dogs]

With Chili it’s tater tot’s with chili on top

If you haven’t tried it trust me.

Not to exclude mini corn dogs.

 

[Gellar]

How many crackers are acceptable? 3 or 4 or a whole sleeve of saltines? I’m on the side of a whole sleeve.

 

[Farmerj]

How many crackers are acceptable? 3 or 4 or a whole sleeve of saltines? I’m on the side of a whole sleeve.

No less than a sleeve

 

[R.K.]

Toppers/garnish are not equivalent to sides. Cheese, oyster crackers, saltines, drop biscuits, etc- not a side. Good to have, but that’s a different discussion. I consider them more condiments than anything. Back to the discussion-

Antelope Chili. Ground, with beans and masa. From scratch using whole dried peppers. Simmered for 6 hours. It gets fresh cornbread as a side.

Chile Colorado— stew chunks, no beans. Fresh tortillas and lime for a side. Or rice.

Chowder (clam, pike, smoked trout)- Homemade bread with salted butter. Sourdough preferred.

Tomato basil bisque? Grilled cheese.

Chile photo for attention.

 

[TexanSam]

Not around these parts. Never heard of it before.

The Midwest Is Obsessed with Eating Chili and Cinnamon Rolls Together

Chili and cinnamon rolls? You bet! For people in parts of the Midwest, this combination is a lunch staple, a tradition begun more than 70 years ago.

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