All good ideas- here are some others, Barbara
When I do a "heavy"(meaning really filling entree), informal dinner for guests- like chili, I follow a rule I learned long ago- if I go heavy on the entree, I go light on the appetizers and make the dessert something refreshing.
For an appetizer, I pick something light. You are informal that evening so why not just something like guacamole and chips? Guacamole has flavors that compliment the chili and yet is different than the chili ingredients.
I say yes to a green salad (I'm always "pushing" the Orange and Onion salad that is in T&T- it is wonderful) pick something that has a contrasting flavor to the chili ingredients that will work well with them.
For dessert, maybe something like Frozen Margarita Pie- there is not enough alcohol in it to impact anyone and yet the flavors are very much Margarita-like. It is very refreshing and a perfect ending to a heavy, informal dinner. The flavors are complimentary to chili ingredients too. Here is the recipe- it is very T&T. People always ask for the recipe when they taste it:
MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie
1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish
fresh mint (optional)
Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.
