Cheese And Chilli: Perfect Partners For A Spicy Dish

Chilli con carne is a dish that can be served in many ways, but what kind of cheese goes with it? While some people may enjoy their chilli con carne with feta or Lancashire cheese, others may prefer cheddar or cream cheese. For instance, a popular way to serve chilli con carne is with grated cheddar cheese, sour cream, and chives. However, it is important to note that strong-flavoured cheeses like mature cheddar or parmesan may be too overpowering for this dish.

Cheddar cheese is a popular choice

Cheddar cheese is a versatile option that can be used in a variety of ways when serving chilli con carne. It can be sprinkled on top of the chilli, added as a topping to a chilli-rice bowl, or used as a dip for corn chips or tortillas.

When choosing cheddar cheese to pair with chilli con carne, it is important to avoid mature cheddar as its stronger flavour can be too domineering. Instead, opt for a mild or medium cheddar that will complement the other ingredients without overwhelming them.

In addition to its taste and texture, cheddar cheese is a convenient option as it is readily available in most supermarkets and grocery stores. It is also a cost-effective choice, especially when compared to more specialised cheeses.

Overall, cheddar cheese is a popular and versatile choice for those looking to add a cheesy touch to their chilli con carne. Its mild flavour, meltability, and accessibility make it a favourite among chilli enthusiasts.

Cream cheese is a tasty alternative

Slices of Cream Cheese

A simple yet effective way to incorporate cream cheese into your chilli con carne is to slice it and place it on top of the chilli. This method allows the cream cheese to slowly melt into the chilli, creating a creamy texture and a tangy flavour. It is best to use a cream cheese with a strong flavour, such as Castello Piquant Cream Cheese, to ensure that it stands up to the robust flavours of the chilli.

Cream Cheese Sauce

For an extra indulgent twist, you can create a cream cheese sauce to stir through your chilli con carne. Simply heat some cream cheese with a little milk or cream, stirring until smooth and well combined. This sauce can be added to the chilli towards the end of cooking, creating a rich and creamy dish.

Cream Cheese Topping

If you want to add a bit of texture to your chilli con carne, you can create a cream cheese topping. Mix cream cheese with some chopped herbs, such as coriander or chives, and a squeeze of lime juice. This mixture can then be dolloped on top of the chilli, providing a fresh and tangy contrast to the spicy dish.

Chilli Con Carne Dip

For a fun and unique way to serve chilli con carne, you can create a dip using cream cheese as a base. Simply mix cream cheese with some of the cooked chilli con carne, stirring until well combined. Serve this dip with corn chips, tortillas, or even crudites for a tasty and unique appetiser or sharing dish.

Cream Cheese Stuffed Chillies

For a show-stopping side dish, you can stuff whole chillies with cream cheese and bake them in the oven. This creates a spicy and creamy contrast that pairs perfectly with the chilli con carne. Simply slice open fresh chillies, remove the seeds, and fill them with cream cheese. Bake in the oven until the cheese is melted and the chillies are softened.

So, there you have it! Cream cheese is a versatile and delicious alternative to traditional cheese choices for chilli con carne. Whether you use it as a topping, a sauce, or a dip, it is sure to add a tasty twist to this classic dish.

Cheese should be added last-minute

When making chilli con carne, cheese should be added at the last minute. This is because cheese can melt very quickly and become a greasy quagmire if left on hot chilli for too long. This is especially true if you are using Monterey Jack cheese.

The best cheese to use is a reasonably good mild cheddar. Grate it straight from the fridge and sprinkle it on top of your chilli con carne. The stronger flavours of mature cheddar are wasted here as they are too domineering. Other cheeses such as feta or Lancashire cheese are also not ideal as they lack the pleasing meltability of supermarket cheddar.

If you are making chilli con carne in advance, or making a large batch to freeze for later, you should leave the cheese out of the recipe until you are ready to serve. This will ensure that the cheese does not melt and create an unappetising texture.

In addition to cheese, you can also add toppings such as sour cream, yoghurt, coriander, and sliced jalapenos to your chilli con carne. These toppings add a fresh and creamy element to the dish, which pairs well with the spicy and savoury flavours of the chilli.

Cheese, rice, sour cream = perfection

Chilli con carne is a dish with many variations, but one thing is for sure: it's not complete without cheese, rice, and sour cream.

Let's start with the cheese. A good mild cheddar is perfect for chilli con carne. Grate it straight from the fridge, and sprinkle it on top of your chilli just before serving. This will give you the perfect melt without turning your dish into a greasy mess. If you're feeling adventurous, you could try crumbly cheeses like feta or Lancashire, but they may not have the same meltability as cheddar.

Now, for the rice. White rice, preferably long-grain like basmati, is the classic choice. It's light, clean, and toothsome, providing the perfect palate-cleansing foil for the rich meat sauce of the chilli. It also has the ideal texture, absorbing the sauce without becoming waterlogged.

Finally, a generous dollop of sour cream is essential to balance out the heat and richness of the chilli. Its fresh, acidic twang complements the other components perfectly. Just make sure to steer clear of any half-fat, fat-free, or alternative milk product versions—only the full-fat stuff will do!

So, there you have it: the equation for chilli con carne perfection is rice + chilli x cheese ÷ sour cream. Of course, feel free to add your own favourite toppings and mix-ins, but this combination is sure to satisfy!

Grated cheese is a mandatory topping

The cheese must be added at the last minute as, if it sits on the hot chilli for too long, it will melt into an unedifying greasy quagmire. This is especially true if using Monterey Jack cheese. While some people favour feta or crumblier Lancashire cheese, these lack the pleasing meltability of supermarket cheddar.

When serving chilli con carne, it should be a one-bowl meal: no avocado side salad. Everything you serve with your chilli should be thick enough to sit on top of it, and should be deposited in generous dollops. If you can still see the surface of your chilli, that is a fail.

When it comes to rice, white (longer grain, e.g. basmati) is the go-to chilli accompaniment. In its light, clean, toothsome blandness, it is the perfect palate-cleansing foil for that relatively heavy meat sauce. Rice takes on a coating of sauce, but does not become waterlogged by it.

In terms of toppings, grated cheese is a must, alongside sour cream and coriander/cilantro. This is a winning combination. It's like a deconstructed nacho – but saucier.

Frequently asked questions