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Friday Feast: How do you chili?

October 21, 2011

Even though I’m right in the middle of my all-vegetarian week, I really would like some chili right now. It’s been cold and rainy … the perfect weather for a yummy, steaming bowl. I made some a few weeks ago when we had family over to watch the Vanderbilt football game, and it went over very well.

My original chili recipe is here, but what I failed to mention on that post was… what do you add to it? I texted my friend Mary before I made the chili and asked, “Any suggestions for something new?” She suggested Frito chips, which I agree are very good… but my crowd that night was more health conscious. But, it made me think about what other add-ins there are, and here are some of the options I’ve either tried or researched:


Who can go wrong with cheese? Good, sharp cheddar… a melt-in-your-bowl-and-spoon taste that will stick with you. Another suggestion… feta or other fun cheese. Why not?

Sour Cream

I’ve never tried this, but I bet it could be a smooth, creamy topping that would be a good combo with spicy chili. Love this idea.


Very common here… JD’s family likes oyster crackers, but you can’t go wrong with saltines either.

Rice or Spaghetti

For especially soup-quality chili, rice and/or spaghetti can make it more dense for a yummy meal. Make it brown rice or wheat noodles, and you make your mama happy too.


My friend Della is from Oklahoma, and she introduced me to this interesting addition to chili… apparently a “Midwest thing.” It really introduces a sweetness as well as a fun texture. I enjoy it quite a bit.

Crushed Pineapple

I read about this topping, and I can imagine it has similar effects like coconut with its sweetness but with the added cooling benefit.


Why not beef up your chili with extra protein, fiber and iron? The addition of quinoa doesn’t do much to the taste of your chili, but, like rice or spaghetti, can make you get full faster.

Cold Coleslaw

This is a new one I just stumbled on, but I bet it tastes similarl to pulled pork BBQ and coleslaw… “the sweet with the heat,” as Bobby Flay tends to say.

Toasted Peanuts

I’m not sure what to think of this suggestion, but I bet the texture is very good. Plus, salty plus spicy… that can’t be a bad combo.

What am I missing? What else is a good addition to chili?

3 Comments leave one →
  1. October 21, 2011 12:25 pm

    White onions & Tabasco!

  2. Heat permalink
    October 23, 2011 11:06 pm


  3. Stu permalink
    October 24, 2011 6:10 pm

    This post should have been titled, “Teach Me How To Chili.”

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