Last night, I grilled 9 hamburgers over charcoal. The chili was already made but meatless. I broke up 3 of the burgers and added them to the chili. The chili was on the hot side, as I had chopped 5 frozen cayene peppers into it from last year's garden. It also had 3 kinds of beans, diced tomato, garlic, sliced onion, chili powder, cummin, and corriander.
Our guests weren't expecting a medium hot chili, which to them was a little hotter than medium hot. They weren't from Michigan and one of them stated that "Michiganders don't know how to make hot chili." Teh chili was an eye opener for him. He needed a large glass of milk.
Sides included my juicy, KFC style cole slaw, chicken egg rolls with pineapple sweet & sour sauce, and grilled burgers (over charcoal of course, and with home made buns and all the condiments).
My guests walkes away saying that they were full and that everything was great. They loved the food and said it was gourmet fair (their words not mine (is there a smilie for big head?
My point is, you can serve just about anything with chili. In my case, the chili was the appertizer for the other foods, Each food was served to showcase a particular food type for my gurests. They loved the meal.
Seeeeeya; Chief Longwind of the North