Best way to serve Chili

OK, so by now you must know I like chili, as I have already done 2 posts on it. This is not about how to cook it, its about how best to serve it. Or rather, how to take your chili to the next level.

For the chili recipe, you can find both a meat & vegetarian version in my previous posts. Once the chili has been made, and may I point out the longer it gets to cook the better it will taste. Even better if you leave it for a day, so that all the spice flavors can melt together and intensify. Same thing with bolognese or any stew, the longer it gets to cook and rest the better it will taste in the end. with these food, patience is of the utmost importance.

So, for the perfect chili eating experience, in my humble opinion, is to serve it with the all essential guacamole (also to be found in my previous posts) and sour cream. Then the coriander is also vital, again this is my opinion, I know many people don't like it, so then skip it.

My husband loves to crumble crackers over the top of his chili, adding crunch.

My latest invention is to serve the chili with a toasted or rather pan grilled tortilla, this adds a crunchy element and its heavenly to dip it in the chili, add a little guacamole & sour cream.

Finally, a fresh squeeze of lime juice over the entire bowl will bring that little zingy freshness. 

To wash this down you need a light beer, corona or similar with a wedge of lime.

HEAVEN!