Some sides to serve with beef chili include buttermilk corn bread, fried pickles and French fries. Savory two-cheese biscotti, and sour cream, cheddar and green-onion drop biscuits, both make good bread dishes for dipping in the chili.
To make savory two-cheese biscotti, mix 2 3/4 cups of flour with 3/4 cup of shredded cheddar cheese, 1/2 cup of grated Parmesan cheese, 2 teaspoons of baking powder, 3/4 teaspoon of salt and 1/4 teaspoon of ground red pepper in one bowl. Whisk 1/4 cup of fat-free milk, 2 teaspoons of olive oil and 3 eggs in another bowl. Fold the oil mixture into the flour mixture, and knead the dough slightly before rolling it into two long rolls. Flatten each roll onto a baking sheet, and cook the biscotti at 350 degrees Fahrenheit for 30 minutes. Cut each roll into several slices, bake them for 10 more minutes at 325 degrees Fahrenheit, and cool them before serving.
Make fried pickles by coating 10 dill pickles in a mixture made of 3/4 cup of flour and 1/4 teaspoon of baking powder, dipping them in 2 beaten eggs, and dredging them in 2 1/2 cups of ground panko crumbs. Fry the breaded pickles for four minutes in a saucepan filled with 2 inches of hot oil. Serve them with a spicy mayo made from 1 cup of mayonnaise, 2 teaspoons each of fresh lemon juice and grated lemon zest, 1 teaspoon of Old Bay seasoning, and cayenne pepper and salt to taste.