I’ve never considered chili with rice, which is strange, because I eat rice with virtually any other type of stew, from beef bourguignon to Japanese curry. It just felt inauthentic, I guess. Now that I know that the natives eat it that way, I might try it out.
Depends on the type of chili.
All meat no beans Texas style: chips, tortillas or cornbread.
Cincinnati (cinnamon, allspice and other Greek stuff) pasta or rice…
Rest of country ( like Texan but with beans) either or cornbread or saltines*.
- only one ones that are browned on top. For some reason in Austin they sell them very lightly toasted, almost like unbaked soda bread/ hard tack:face_vomiting:
…I miss the Sunshine brand from the Bay Area that were well brown. Must be a regional thing.
I am not remotely Latin American (other than having majored in Spanish), and in this house chili goes with rice (either white or brown), shredded sharp cheddar, and if we’re feeling fancy, possibly sour cream, chopped green onions, or both.
I agree 100%.
All of the above plus Fritos. Chili mac is also good. Never tried chili over rice but I might have to sometime. I also have a chili recipe that I eat over French fries… probably not that much different than a baked potato.
I’ve not come across chili with rice. That seems weird to me, but it also makes sense given the other chili-like foods I eat with rice. But for me, chili needs corn flavors, so either Fritos, warmed corn tortillas, or corn bread, roughly in that order.
That’s how I ate it as a kid, but now I’m more likely to use tortilla chips – partly because we’re more likely to have chips on hand.
Ditto.
I usually make my chili spicier than I can stand, then add sour cream and shredded cheese to tone it down.
In Switzerland, chili is served over rice.
My personal favorite is Ritz crackers and grated cheese - either cheddar or Manchego.
Typically we only have cheese, but if I remember in time, I’ll make cornbread. With sugar, because that’s my husband’s preference.
Is chili in the UK or Switzerland the same thing as chili in the US (or one of its particular regional variations)?
Generally nothing, but cheese, sour cream or macaroni can make appearances.
Have never had or even heard of tortillas with chili. Interesting.
More or less, but probably not as flavorful.
Here’s a recipe, which includes a picture:
Ingredient list, translated:
Ground beef
Corn (normally canned)
Kidney beans
Diced tomaties
Onion
Salt
Paprika powder
Granulated Beef bouillion
Basmati rice
My coworker from Poland also grew up with chili and rice. She had never heard of cornbread.
Interesting. No cumin or chili peppers (though I guess paprika can qualify.) Or garlic or oregano. Pretty far removed in the spicing department from what qualifies as chili here. But I guess it’s pretty far from the source.
This is pretty standard for UK chilli con carne:
Heat comes from chilli powder, and it also contains garlic and other spices.
I add marmite when I make chilli, since the veggie mince is kinda lacking in flavour.
I tend to pack my chili with so many crackers that it turns into a sludge. You could almost consider it chili-flavored crackers. Sadly, I’ve gotten to the age where I have to start being a lot more careful about what I eat, so those crackers recently transitioned into the kind without salt. (Oh, the agony!) I can’t say I’ve ever given much thought to the other two options, particularly cornbread. That has always struck me as a solo act.
Glad to see that somebody else shares my preferred method of eating chili!
Crushed-up saltines, oyster crackers, or Fritos corn chips are all acceptable methods of creating sludge.
Grated cheese sprinkled over said sludge is an added bonus.
Cornbread and/or cinnamon rolls are certainly welcome as side dishes.
I sprinkle corn chips on my chili like I’m throwing confetti at wedding, then plop a big hunk of Southern-style cracklin’ cornbread right in the middle like it just belly-flopped into a pool of delicious.
I’m not surprised many don’t eat chili with rice. I am surprised many seem to find it strange.
Ground cloves for me, 1tsp in a two-quart batch.
Oh wow that’s a lot of clove! I sometimes put in maybe 1/4 tsp per quart to two.
Served with baking powder biscuits made with cheese, topped w/ Shredded Cheese and Sourcream. Haven’t had cornbread in years.