What cheese goes best with red chili?!
Answers: I've made chili many times and tried a few different kinds of cheese but I can't find one I like. I was hoping somebody could give me a good suggestion.
I like sharp cheddar
I like jalapeno pepper cheese. It is made with monterey jack and peppers.
I buy a bag of some fine shredded mixture of Monterey Jack & cheddar, it's usually used for Mexican dishes.
Montery Jack, or Sharp Cheddar
Cheddar.
Sharp Cheddar or Monterey Jack. Red chili is so overpowering you cannot pair it with a mild cheese.
Monterey Jack. Also, Sargento's makes a shredded Mexican blend that I love with chili.
Mild Cheddar or Colby, shredded .... colby melts nicely.
Chedder!
INGREDIENTS
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco?)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos?
2 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
A combo of shredded sharp Cheddar and shredded Montery Jack has always been my favorite.
Try feta cheese - it's actually pretty close to a Mexican cheese called cotija.
I love Queso Fresco and Extra Sharp Cheddar.
The Queso is buttery and smooth and the Extra Sharp adds a great a nice bit (I use Cabot). You get this incredible blend to go with the wonderful flavors of the chili.
I also love sharp cheddar.
jack cheese.