I think I’ve written about chili on top of salad before, but it didn’t get its own post, so it’s worth a circle back. I order this regularly at diners: side salad and a cup of chili. It’s surprisingly hard to convince people that this is a perfect match-up, so I served it for the game Sunday night, and I believe I may have made some converts.
The chili, of course, can be your preferred variety. Here’s one: dried red and black beans soaked overnight married with sautéed ground beef and ground pork or turkey, sautéed onions, garlic, celery, carrots, and green pepper. Also, a can of tomatoes, a can of chopped jalapenos, chicken stock, harissa, cumin, coriander, and chili powder. All this cooks for several hours.
Serve with chopped romain, raw onion, and grated cheddar cheese… oh and Fritos. I never said this was a healthy dish! And the sides are really endless with salsa, hot sauces, sour cream, chopped avocado, etc. Salad and chili: rivals no more.