Chilli con carne is rich, savoury and a little hot, so the best things to serve with it either soak up the sauce or cut through it. The simplest way to plan the plate is in three parts: something starchy, something fresh and one or two toppings. Here is how to choose each, whether you are feeding two on a Tuesday or twenty at a party.
Start with something starchy
Rice is the default in most British kitchens, and for good reason. Plain long-grain or basmati rice is mild, catches every drop of sauce and softens the heat for anyone who finds the chilli a bit much. Allow 60–75 g of dry rice per adult, which works out at 250–300 g for four. Cook it while the chilli simmers and serve it in a separate bowl so people can choose their own ratio.
If plain rice feels dull, stir chopped coriander, a little lime zest and a squeeze of lime juice through it once it has been fluffed with a fork. Brown rice adds a nutty chew but takes considerably longer, so start it before the chilli. Whatever rice you use, cool any leftovers quickly, refrigerate them within an hour and eat them within a day, reheating only once.
Jacket potatoes are the other great British partner. One large baking potato per person, baked at 220 °C or 200 °C fan for roughly 60–75 minutes, turns a modest pot of chilli into a very filling meal. Put the potatoes in first, because they take longer than the chilli. Sweet potatoes are quicker, usually 45–60 minutes depending on size, and their sweetness works well against smoked paprika and chilli.
For something more indulgent, chilli cheese chips are hard to beat: oven chips or wedges, a ladle of chilli and a handful of grated Cheddar melted over the top under the grill. It is more of a Friday-night treat than a midweek staple, but it is also one of the best uses for a small amount of leftover chilli.
Tortillas, chips, flatbreads and cornbread
Tortilla chips make chilli feel like a sharing dish. Serve them on the side for scooping, or spread them over a baking tray, spoon over hot chilli, scatter with cheese and bake for 8–10 minutes for a quick plate of nachos. Lightly salted chips are better than flavoured ones, which compete with the spices. Allow about 30–40 g per person as a side, or nearer 75 g if the nachos are the meal.
Soft flour tortillas, warmed in a dry frying pan for a few seconds each side, turn chilli into wraps and burritos. Add rice, chilli, a little cheese and some shredded lettuce, then fold and roll. Two medium tortillas per person is usually enough alongside other sides. Supermarket flatbreads and naan are not traditional with chilli, but they are excellent for mopping up the sauce and are sold everywhere.
Cornbread is the classic partner in the American South, and it is easy to make at home with fine cornmeal or polenta, which most UK supermarkets stock in the baking or world-food aisle. Mix it with plain flour, baking powder, an egg, milk and melted butter, then bake it in a hot tin until golden. It is slightly sweet and crumbly, so serve it warm, cut into squares, with butter on the table.
A warm crusty loaf or a tray of garlic bread does much the same job with less effort. Neither is Tex-Mex, but both are well liked, especially by children, and both are good at clearing the last of the sauce from a bowl.
Add something fresh and crunchy
A rich, slow-cooked sauce needs something cold and crisp beside it. The simplest option is a green salad of crisp lettuce, cucumber and spring onion with a sharp lime or cider vinegar dressing. Keep it plain: the chilli already has plenty going on, and a creamy dressing only adds to the richness.
Slaw works particularly well. Finely shred white or red cabbage with grated carrot and a little sliced red onion, then dress it with lime juice, a pinch of salt and a spoonful of yoghurt or mayonnaise. Make it 15–20 minutes ahead so the cabbage softens slightly but keeps its crunch. A handful of chopped coriander turns it into a natural partner for chilli.
Quick-pickled red onion is worth learning. Slice one red onion thinly, cover it with lime juice or white wine vinegar and a pinch each of salt and sugar, and leave it for at least 20 minutes. It turns bright pink, keeps for several days in a jar in the fridge and adds sharpness to every spoonful.
Avocado is another good contrast, either sliced or mashed into a quick guacamole with lime, salt, finely chopped onion and coriander. A simple tomato salsa of diced ripe tomatoes, red onion, lime and chilli is equally useful and costs very little in summer when tomatoes taste of something.
Toppings: choose two or three, not ten
The usual British toppings are grated mature Cheddar, soured cream and sliced spring onion. Natural or Greek yoghurt is a lighter alternative to soured cream and cools the heat just as well. Chopped coriander, lime wedges and sliced jalapeños from a jar suit anyone who wants a fresher or hotter bowl.
Resist the urge to put out every option. Two or three well-chosen toppings make a better meal than a crowded table where every bowl tastes of cheese and cream. A sensible combination is one creamy topping, one sharp or fresh one and one for heat, such as soured cream, pickled onion and sliced chilli.
For mixed company, keep the chilli itself medium and let the toppings adjust the heat. Hot sauce, chilli flakes or fresh chilli at the table suit those who like it fiery, while yoghurt and plain rice help those who do not. This is far easier than cooking two separate pots.
Midweek supper or a crowd
On a weeknight, keep it to one starch and one fresh thing. Rice and a quick green salad, or jacket potatoes cooked in the oven while the chilli simmers, need little attention. Leftover chilli makes this even easier: reheat it until piping hot throughout and serve it on baked potatoes or with tortilla chips and cheese.
For a party, a chilli bar is one of the easiest ways to feed a lot of people. Keep the chilli hot in a large pot on the hob or in a slow cooker set to keep warm, and put out rice, tortilla chips and warm tortillas or cornbread alongside a slaw and three or four toppings. Guests can then build their own bowls, and late arrivals still get a hot meal.
Hot food left out at a buffet needs some care. Keep the chilli steaming hot rather than lukewarm, and do not leave rice, salads or toppings at room temperature for more than about two hours. Put out smaller bowls and refill them from the fridge, instead of leaving one large dish to sit out all evening.
How much to make: a simple portion guide
A standard chilli made with 500 g of beef mince and a tin of beans serves four as a main course with rice or potatoes. For a crowd, allow roughly 125–150 g of raw mince per person when there are plenty of sides, which means about 1.5–1.75 kg for twelve. Cook it in batches or in your largest pan so the meat browns rather than steams.
For the sides, allow 60–75 g of dry rice or one large baking potato per adult, about 30–40 g of tortilla chips if they are a side rather than the main event, and around half a small cabbage of slaw for every six people. Children typically eat about half an adult portion, though teenagers often eat more.
If you are serving several starches, such as rice and cornbread, reduce each one rather than making full portions of both. People rarely take a full serving of everything. It is better to have a little rice left over than to run out of chilli, which is easier to freeze for another day.
Frequently asked questions
What vegetables go with chilli con carne?
Crisp, fresh vegetables work best: a green salad, cabbage slaw, sliced avocado, a quick tomato salsa or pickled red onion. Sweetcorn on the cob or steamed green beans are good hot options. Avoid serving more slow-cooked vegetables in a rich sauce, which just repeats what is already in the chilli.
Is chilli con carne better with rice or jacket potatoes?
Both are traditional in the UK and it comes down to time and appetite. Rice is quicker and lighter and suits a weeknight supper. Jacket potatoes need an hour or more in the oven but make a very filling meal and are particularly good for using up a smaller amount of leftover chilli.
What bread goes with chilli con carne?
Cornbread is the classic choice, but a crusty loaf, garlic bread, naan or warm flour tortillas all work well. Pick something that can mop up the sauce rather than a soft sandwich loaf, which goes soggy quickly.
Can you serve chilli con carne with pasta?
Yes, though it is not traditional. Short pasta such as macaroni or penne tossed with chilli and a little grated cheese makes a good, child-friendly supper. Cook the pasta separately and combine just before serving so it does not absorb all the sauce.
What can I serve with chilli instead of rice?
Jacket potatoes, sweet potatoes, tortilla chips, warm tortillas, cornbread, crusty bread or chips all work. For a lighter plate, serve the chilli on a bed of shredded lettuce with slaw and a spoonful of yoghurt, or with cauliflower rice.
How much rice do I need for chilli con carne for six?
Allow 60–75 g of dry rice per adult, so 360–450 g for six. Use the lower amount if you are also serving bread, tortilla chips or a substantial salad, and the higher amount if rice is the only starch on the table.