Sides for Chili: 12 Bowl Partners, From Skillet Cornbread to the Midwest School Lunch Cinnamon Roll

Sides for chili say a lot about where you grew up. In Texas it might be a pile of corn chips, in Cincinnati a plate of spaghetti, and across the Midwest, generations of kids remember chili day at school because it came with a warm cinnamon roll on the tray. The rest of America is still puzzled by that last one, and searches for where the pairing started have spiked this fall. Whatever your camp, a big pot of chili deserves a great partner, and if you need a new pot to start with, try one of our chili recipes worth a second bowl. Here are 12 sides for chili, from sweet skillet cornbread and fluffy biscuits to crispy wedges, tangy slaw and that famous cinnamon roll, so your next game day or cold night supper feels like a full spread. Grab a spoon and pick a team..

Cinnamon Rolls, the Most Debated of All Sides for Chili

Ask anyone who went to school in Nebraska, Iowa or Kansas about chili day, and many will tell you about the cinnamon roll on the side. School kitchens served the sweet, gooey rolls with a bowl of spicy chili, and kids dunked them or ate them between bites. Outside the Midwest, people think it is strange, until they try it. Tip: bake the rolls while the chili simmers so they come out warm and soft at the same time. If you love them, bake a pan of our soft, gooey cinnamon rolls this weekend. Sweet with spicy is the entire point..

You will need: Dough: 3 1/2 cups flour, 2 1/4 tsp instant yeast, 1/4 cup sugar, 1 tsp salt, 1 cup warm milk, 1/4 cup melted butter, 1 egg; filling: 1/3 cup soft butter, 3/4 cup brown sugar, 1 tbsp cinnamon; icing: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla

How to make it: 1. Knead the dough ingredients 6 minutes, cover and let rise 1 hour. 2. Roll into a 12×16-inch rectangle. 3. Spread with butter and sprinkle with brown sugar and cinnamon. 4. Roll up, cut 12 rolls, set in a greased 9×13 pan and rise 30 minutes. 5. Bake at 350F for 22 to 25 minutes until golden. 6. Whisk the icing and drizzle over the warm rolls.

Buttermilk Biscuits, Easy Sides for Chili From the Pantry

Southern cooks know that a warm biscuit is good with almost anything, and chili is no exception. Flaky layers soak up the sauce, and a split biscuit topped with a ladle of chili makes a hearty open-faced supper. Tip: keep the butter very cold, and press the cutter straight down without twisting so the biscuits rise tall. Brush the tops with melted butter as soon as they come out. They are one of the easiest sides for chili to make from pantry staples, just like our easy homemade dinner rolls. Ready to bake a batch?

You will need: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup very cold butter (cubed), 3/4 cup cold buttermilk, 2 tbsp melted butter

How to make it: 1. Heat the oven to 450F. 2. Whisk flour, baking powder, baking soda and salt. 3. Cut in the butter until the pieces are pea size. 4. Stir in buttermilk just until the dough comes together. 5. Pat 3/4 inch thick, fold over twice and cut rounds straight down. 6. Bake 12 to 14 minutes until golden, then brush with melted butter.

Sweet Skillet Cornbread, the King of Sides for Chili

Cornbread is the classic answer when anyone asks about sides for chili, and a cast iron skillet makes it even better. The hot pan gives the bread a crisp, golden crust, while the inside stays tender and slightly sweet. A swipe of whipped honey butter turns it into dessert. Tip: heat the skillet with butter in the oven before adding the batter for the crispiest edges. Crumble it right into your bowl, and if your family argues about sugar, settle it with our sugar or no sugar cornbread guide. Sweet or savory, which team are you?

You will need: 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 2 eggs, 1/3 cup melted butter plus 1 tbsp for the pan; honey butter: 1/2 cup soft butter, 3 tbsp honey

How to make it: 1. Heat the oven to 400F with 1 tbsp butter in a 10-inch cast iron skillet. 2. Whisk cornmeal, flour, sugar, baking powder and salt. 3. Whisk milk, eggs and melted butter and stir in until just combined. 4. Pour into the hot skillet. 5. Bake 20 to 22 minutes until golden. 6. Beat butter with honey and serve with warm wedges.

Cincinnati Style Chili Spaghetti

Cincinnati has its own chili tradition, and it starts with spaghetti. A two way is simply a plate of spaghetti topped with a thin, warmly spiced chili. Add a towering mound of finely shredded cheddar and it becomes a three way; add onions or beans and you reach a four way or a five way. Tip: toss the drained pasta with a little butter so it does not clump under the chili. It is the most unexpected entry among sides for chili, and it shares the spotlight with chili-topped regional hot dogs across Ohio. How many ways would you order?

You will need: 1 lb spaghetti, 1 tbsp butter, 3 cups finely shredded mild cheddar, 1 onion (finely chopped, optional), 1 (15 oz) can kidney beans (warmed, optional)

How to make it: 1. Cook the spaghetti in salted water until tender and drain. 2. Toss with butter. 3. Pile onto plates. 4. Ladle hot chili over the top. 5. Add onions and beans if you like. 6. Cover with finely shredded cheddar and serve right away.

Corn Chip Chili Pie Bar

In Texas and New Mexico, chili often comes right over a pile of crunchy corn chips, topped with cheese and onions. A chili pie bar turns that idea into a party: set out bowls of corn chips, shredded cheese, sour cream, onions and jalapenos, and let everyone build their own. Some folks even serve it right in a split snack bag at football games. Tip: add the chili just before eating so the chips stay crunchy. If your crowd loves this, they will also go for our loaded sheet pan nachos. What toppings go on yours?

You will need: 1 large bag corn chips, 2 cups shredded cheddar, 1 cup sour cream, 1 onion (finely chopped), 1 cup sliced jalapenos, 1 cup diced tomatoes, chopped cilantro, lime wedges

How to make it: 1. Keep the chili hot in a slow cooker on low. 2. Pour corn chips into a large bowl or individual bags. 3. Set out bowls of cheese, sour cream, onion, jalapenos, tomatoes and cilantro. 4. Add a handful of chips to each bowl. 5. Ladle chili over the chips. 6. Top with favorites and a squeeze of lime.

Crispy Seasoned Potato Wedges

Potato wedges are a favorite of anyone who likes to dip. Seasoned with garlic, paprika and a little chili powder, they roast until crisp outside and fluffy inside, perfect for scooping up a thick chili. Tip: soak the cut wedges in cold water for 30 minutes, then dry them well; removing extra starch makes them extra crispy. Space them out on the pan so they roast instead of steam. These kid-friendly sides for chili go fast at parties, just like the potato side dishes that always steal the show. Ketchup or chili for dipping?

You will need: 4 russet potatoes (cut in wedges), 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, 1/2 tsp pepper

How to make it: 1. Soak the wedges in cold water 30 minutes, then drain and pat very dry. 2. Heat the oven to 425F and line a sheet pan with parchment. 3. Toss the wedges with oil and seasonings. 4. Spread in a single layer, cut side down. 5. Roast 20 minutes, flip and roast 15 to 20 minutes more until crisp. 6. Salt again and serve hot.

Baked Potatoes, the Most Filling Sides for Chili

A fluffy baked potato is a sturdy, budget-friendly base for leftover chili. Split it open, add butter, then spoon chili over the top with cheddar and green onions, and dinner is done. A baked potato bar is great for family nights because everyone chooses their own toppings. Tip: rub the potatoes with oil and coarse salt, and bake them directly on the oven rack for crispy skins. For more ideas, browse our loaded baked potatoes that turn one spud into the entire plate. How do you top yours?

You will need: 4 large russet potatoes, 1 tbsp oil, 1 tsp coarse salt, butter, shredded cheddar, sour cream, sliced green onions

How to make it: 1. Heat the oven to 425F. 2. Scrub the potatoes, dry well and prick each several times with a fork. 3. Rub with oil and coarse salt. 4. Bake on the oven rack 50 to 60 minutes until a knife slides in easily. 5. Split open and fluff the insides. 6. Add butter, spoon chili over the top and finish with cheese, sour cream and green onions.

Soft Pretzels

Soft pretzels are a game day favorite, and their chewy, salty crust makes them a great match for chili. A quick yeast dough is rolled into ropes, twisted, dipped briefly in a baking soda bath and baked until deep brown. Tip: the baking soda bath is what gives pretzels their color and flavor, so do not skip it, and handle the hot water with care. Sprinkle with coarse salt right before baking. Once you master them, try the rest of our homemade bagels and soft pretzels. Cheese sauce or mustard?

You will need: 3 cups flour, 2 1/4 tsp instant yeast, 1 tbsp sugar, 1 tsp salt, 1 cup warm water, 2 tbsp melted butter, 8 cups water, 1/2 cup baking soda, 1 egg (beaten), coarse salt

How to make it: 1. Knead flour, yeast, sugar, salt, warm water and butter 5 minutes and rest 30 minutes. 2. Heat the oven to 425F and bring 8 cups water and the baking soda to a boil. 3. Roll the dough into 8 ropes and twist into pretzels. 4. Boil each 30 seconds and lift onto a lined sheet. 5. Brush with egg and sprinkle with coarse salt. 6. Bake 12 to 15 minutes until deep brown.

Grilled Cheese Dippers, Kid-Friendly Sides for Chili

If tomato soup and grilled cheese are a pair, chili and grilled cheese are a close second. Golden, buttery sandwiches cut into strips make perfect dippers for a bowl of chili, and kids love them. Use a mix of cheddar and a melty cheese for the best pull. Tip: spread the butter on the outside of the bread, not the pan, and cook over medium-low heat so the cheese melts before the bread browns too much. For a heartier game day spread, add one of our Philly cheesesteak ideas. Who gets the first dip?

You will need: 8 slices sandwich bread, 4 tbsp soft butter, 4 slices cheddar, 4 slices mozzarella or other melting cheese

How to make it: 1. Butter one side of each bread slice. 2. Place 4 slices butter side down in a skillet over medium-low heat. 3. Top with cheese and the remaining bread, butter side up. 4. Cook 3 to 4 minutes until golden, then flip. 5. Cook 3 minutes more until the cheese melts. 6. Cut each sandwich into strips for dipping.

Mexican Street Corn

All the flavors of Mexican street corn make a bright, smoky partner for a bowl of red chili. Grilled or broiled ears are brushed with a creamy lime sauce, then rolled in crumbly cotija cheese, chili powder and fresh cilantro. Tip: if you cannot grill, broil the ears on a sheet pan, turning every few minutes, until they have dark, flavorful spots. Cut the kernels off for kids or anyone who prefers a spoon. It belongs with our favorite corn side dishes that steal the show at dinner. On the cob or off?

You will need: 6 ears corn (husked), 1 tbsp oil, 3 tbsp mayonnaise, 2 tbsp sour cream, juice of 1 lime, 1/2 cup crumbled cotija cheese, 1/2 tsp chili powder, 1/4 cup chopped cilantro, lime wedges, salt

How to make it: 1. Heat a grill or broiler to high. 2. Brush the corn with oil. 3. Cook 10 to 12 minutes, turning, until charred in spots. 4. Whisk mayonnaise, sour cream and lime juice. 5. Brush the hot corn with the sauce. 6. Sprinkle with cotija, chili powder and cilantro and serve with lime wedges.

Creamy Coleslaw, Cool Sides for Chili Heat

A cool, crunchy coleslaw is the perfect contrast to a hot, spicy chili. The creamy dressing with a touch of vinegar and sugar balances the heat, and some people pile it right on top of their bowl. It is a favorite at Southern barbecues and church suppers for good reason. Tip: salt the shredded cabbage and let it sit 20 minutes, then squeeze out the water so the slaw stays crisp and does not get soupy. Want a twist? Pick one of our crunchy coleslaw recipes. On top or on the side?

You will need: 6 cups shredded green cabbage, 1 cup shredded carrots, 1 tsp salt, 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1/2 tsp celery seed, pepper

How to make it: 1. Toss the cabbage with salt and let stand 20 minutes. 2. Squeeze out extra water. 3. Whisk mayonnaise, vinegar, sugar, celery seed and pepper. 4. Add cabbage and carrots and toss well. 5. Chill at least 1 hour. 6. Stir again before serving and keep refrigerated.

Crunchy Green Salad With Ranch, Light Sides for Chili

Sometimes the best partner for a rich bowl of chili is a simple green salad. Tender mixed greens, crisp romaine, cucumbers and cherry tomatoes tossed with homemade buttermilk ranch make a fresh, bright side. It also balances the heavier options on a game day table. Tip: make the ranch a few hours ahead so the herbs have time to flavor the dressing, and dress the greens just before serving so they stay crisp. Light sides for chili like this sit happily next to our classic American salads. Light or hearty tonight?

You will need: 6 cups mixed greens, 1 small head romaine (chopped), 1 cucumber (sliced), 1 cup cherry tomatoes (halved), 1 cup croutons; ranch: 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 tbsp chopped dill, 1 tbsp chopped chives, 1 garlic clove (minced), salt, pepper

How to make it: 1. Whisk mayonnaise and buttermilk until smooth. 2. Stir in dill, chives, garlic, salt and pepper. 3. Chill the dressing at least 1 hour. 4. Combine greens, romaine, cucumber and tomatoes. 5. Toss with dressing just before serving. 6. Top with croutons.