What about a rice pudding?

Chili and chocolate are made for each other!

How about making chocolate chili brownies, crumble them up and mix them with chocoloate ganache?:

CHOCOLATE CHILI BROWNIES

Ingredients

1 cup butter
4 ounces unsweetened baking chocolate
2 cups sugar
1/2 teaspoon salt
3/4 cup flour
2 tablespoons New Mexican chili powder
2 tablespoons cinnamon
1 teaspoon vanilla
3 eggs
1 1/2 cups chopped pecans

Directions

Heat the butter and chocolate in a microwaveable container on high for about 2 minutes; stir until melted.

Meanwhile, mix the sugar, salt, flour, chili powder, and cinnamon in a large mixing bowl.

Add the chocolate/butter mixture, vanilla, and eggs.

Mix well, then stir in the pecans.

Spread the batter evenly in a well-greased and floured 13 x 9 inch baking dish.

Bake at 350° 25-30 minutes or until a toothpick inserted halfway between the edge and the center comes out clean.

For Chili Ganache:

Place 1 cup chopped semi-sweet chocolate in a microwaveable container. Cover with 2 cups heavy whipping cream. Microwave on high power for 3 minutes. Let the mixture sit for 5 minutes, add a pinch of red chili flakes and then whisk until smooth and slightly thickened. If the mixture is too thick, add warmed heavy cream until the right consistency is reached.

I'd double the ganache recipe to make the crumbled mix more "stewy/chili"-like.

Joe

I'm thinking some kind of warm apples in a crockpot to spoon over cake and/or ice cream - I don't have a recipe but I'm sure someone would. Just a couple of other ideas - I haven't made the pumpkin trifle but I enjoyed it when my neighbor made it.

Spiced Chocolate Budino
Recipe courtesy Giada De Laurentiis
3 boxes store bought chocolate pudding mix
1/2 teaspoon ground cinnamon
1 small orange, zested
1/4 teaspoon red pepper flakes
Candied Orange Peel, for garnish, recipe follows

Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish.
Before serving, sprinkle the top with chopped Candied Orange Peel.

Candied Orange Peel:
1 large navel orange
3/4 cup sugar

Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
Yield: about 10 candied peels

Pumpkin Gingerbread Trifle (Recipe Courtesy Paula Deen)
=====================================================
2 (14-ounce) package gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping (or whipped cream - whipped cream is better!)
1/2 cup gingersnaps, optional

. Bake the gingerbread according to the package directions; cool
completely. Meanwhile, prepare the pudding and set aside to cool. Stir
the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble
1 batch of gingerbread into the bottom of a large, pretty bowl. Pour
1/2 of the pudding mixture over the gingerbread, then add a layer of
whipped topping. Repeat with the remaining gingerbread, pudding, and
whipped topping. Sprinkle of the top with crushed gingersnaps, if
desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
serves 15-20
My notes:
1. Cut ingred by half, this makes a large amt. (2004 to fit into my
trifle bowl)

This one has been on my "to try" list for a while. It looks delish! I have linked to the website so you can see a photo.

Thanks for reminding me of it, since everything is in season I think I'll make it, too!

Chunky Tomato-Fruit Gazpacho
Source: Cooking Light

2 cups finely chopped tomatoes (about 3/4 pound)
2 cups finely diced honeydew melon (about 3/4 pound)
2 cups finely diced cantaloupe (about 3/4 pound)
1 cup finely diced mango (about 1 medium)
1 cup finely diced seeded peeled cucumber (about 1 medium)
1 cup finely diced nectarines (about 3 medium)
1 cup fresh orange juice (about 4 oranges)
1/2 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 jalapeño pepper, seeded and finely chopped

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

7 servings-1 cup each

Linda

Here is a link that might be useful: Photo of Gazpacho

I agree with the Guru, something with chocolate. Like maybe a crockpot chocolate bread pudding with chocolate chili sauce? I dunno, frankly I just like chocolate AFTER a good bowl of chili. I often make fudge frosted brownies as a dessert if I'm serving chili at a party. Otherwise, it's ice cream with chocolate sauce, also a good chili dessert.

It would be interesting to make it look somewhat like chili so I'd put a couple of containers of cherry pie filling in a crockpot as the sauce. I'd stir in a bit of fresh orange juice and/or Grand Marnier to cut the sweetness and somewhat thin it out. Chop up some good dark chocolate bars into chili meat sized pieces and stir them in.

Then I'd make a golden sponge cake in a large pan and serve the room temperature "chili" over the "cornbread" squares.

Whatever you do, it sounds like it will be lots of fun.

this will sound over the top, but what the heck. I would make 24 cupcakes and put them on a tray and ice as one cake (touching each other, but can be removed, icing and all, one by one). Then I would use candy Boston Baked Beans and cover the cake, with the shape, filled in, of the state of Texas.
Not too clever, but would taste good and would include "beans".

jo

Here is a link that might be useful: {{gwi:1564141}}

What great ideas!! I'm really liking the recipe for the chocolate chili brownies and the cupcake idea is good. We're already flirting with the rules and I'm not sure that the cupcakes will work. I think we still have to serve the dish out of a crock pot, although it doesn't have to be plugged in! :o)

I am pondering the idea of taking brownies and crumbling them with a mixture of boston baked beans and some dark caramel. Then a layer of shredded white chocolate and a dollop of cool whip to represent the cheese and sour cream. Finish it off with a couple Nilla wafers.