Me too. However I can’t say how I came to think chili should be served with rice to start with. Its like the natural way to do it.
There’s a dish we ate as kids that is basically sauteed hot dog slices and onions with a ton of allspice, cloves, salt, and a pinch of cinnamon. Pour in a quart size can of tomato juice – you want to start with a thinnish sauce. Add to a pound of spaghetti and let the sauce cook into the pasta almost completely. I don’t know anyone but us who ate it (my mom found the recipe in the late 50s or early 60s in the newpaper). But I get cravings for it every now and then. I still eat it at least once a year.
My older sister tried making it for her family but her kids and hubby didn’t like it at all. So, now she’ll make a pot and eat it by herself until it’s gone.
In theory, crackers–the cheap saltine kind. But, in practice, I can’t eat wheat, and the alternatives are too expensive to use that way. Either cracker is too bland to warrant buying at all, adding little to the chilli, or it is too flavorful and I don’t want to waste it on food that will drown out the flavor.
I could see using corn tortillas, but cornbread would fit better for me. IT would be eaten more along with, unlike the crackers which would be added to. Though I might dip the cornbread.
Now corn or tortilla chips? Those work very well
Sounds like what the Romans fed to Jesus. Do you have it with strawberry Quik? 
I didn’t mention rice because I thought we were supposd to rank the three items in the thread title. Not that I was obedient to that, since I mentioned hominy 
but yeah I very often make a batch of rice to put my chili on.
My dad likes to deploy mac and cheese if he’s eating canned commercial chili like Hormel or Wolf. The canned mac & cheese, I mean, not the Kraft fluorescent biohazard stuff from the box. But rice is better.
If it’s the fancy homemade chili, it gets hominy, or better yet full-blown posole.
Never done it, but seems very natural. Very much in the vein of any protein + vegetable + sauce + rice stir fry.
Chili is essentially curry, so rice makes sense, but in practice, I have never seen it nor do I desire to try it.
I had heard of putting chili on rice, but it wasn’t until I had a friend from the UK in the early 2000s that I tried it. To be honest, I thought it was okay but a little bland. It might have been better if the rice had been cooked with a bouillon cube and some Mexican seasoning.
Not my favorite companion to chili, but rice is definitely one of our options.
My mom used to use rice some of the times.
Typically, I like garlic bread with chili.
II do want to thank the posters above who suggested a dash of cinnamon. I’ll try that next time.
For now, I’ll suggest a small habanero pepper in the chili. Shred it, with green bell peppers and onions in a food processor, then add it to the pot. It elevates a three-alarm chili to a four- or five-alarm chili, depending on the pepper’s size, if that’s your thing.
Angel on The Rockford Files made chili with curry powder. I’ve yet to try it, though.
Ick, no. I never liked Strawberry Quik. It was chocolate all the way for me, baby.
Canned mac and cheese? What is this???
Who knew?
Why do I feel like there should be an asterisk on the “No artificial colours or flavours” that leads to REALLY small print saying “No -natural- colours or flavours either, this is just extruded wheat paste held in a technically cheese-based glue. We’re sorry you bought this.”
Mostly joking, but I will not forgive the existence of Heinz Carbona.
The best topping is Cheetos- half cheese and half cracker.
The Franco-American version is the one I remember.
Curry rice is a comfort food in Japan but the curry is closer to Cincinnati chili plus carrots and potatoes than anything in India. When the Japanese navy picked it up from the Royal navy they naturally put over rice instead of bread. From there it filtered out to the general populace.
I adore chilli with rice (basmati). But then I love basmati rice generally. A nice counterpoint to the texture and heat of the chilli. Topped with sour cream and coriander (leaf).
I use a recipe which swaps the red beans for black (I like the texture better), and adds chipotle paste and a cinnamon stick alongside the usual red chillis and cumin for a sweetness. Also has a little malt vinegar in it. I chop up stewing steak rarher than use ground beef and cook it slow. It’s one of my absolute favourite dishes.
I’m afraid I don’t like cornbread at all - I find the flavour bland and the texture weird in my mouth. Maybe because it’s something I’ve only tried occasionally, you don’t really see it much in the UK.
Okay, this needs more explanation: some people put curry on bread? That just seems weird to me.
It’s mentioned in the article I linked to. This was Victorian-era sailors being served a dish made from ingredients that wouldn’t go bad aboard ship. The article didn’t specifically say but I’m guessing hardtack i.e. cracker-analogs.