Build a Better Chili Bar

Build a Better Chili Bar

Host a Chili Bar dinner so everyone can build their own dream dinner. Chili Bars are ideal for parties in the cool months or an epic game day celebration.

Course Main Course

Cuisine American

Prep Time 45

Total Time 45

Servings servings

Calories 418kcal

Author Meggan Hill

Ingredients

Main event:

8 cups chili (see note 1)

Toppings:

1 cup shredded cheddar cheese or other cheese (see note 2)
1 medium onion minced or sliced (about 1/2 cup, see note 3)
1 medium bell pepper diced (about 1/2 cup)
1 medium tomato diced (about 1/2 cup)
2 jalapeño peppers sliced (see note 4)
4 slices cooked bacon chopped (see note 5)
1/2 cup sour cream or plain Greek yogurt
1/2 cup guacamole or diced avocado

Garnishes:

1/4 cup fresh cilantro leaves
1/4 cup thinly sliced scallions or minced fresh chives
2 limes cut into wedges
Hot sauce

Dippers (see note 6):

tortilla chips
corn chips such as Fritos
cornbread cut into squares
frozen tater tots cooked
baguette sliced and toasted

US Customary - Metric

Instructions

Place the chili on one side of the table next to a stack of bowls. If you own a slow cooker, transfer the chili to it, cover, and set to "keep warm" for serving. Set a ladle nearby on a spoon rest or salad plate to catch the mess.
Adjacent to the chili, arrange toppings in bowls with spoons or tongs to dole out the garnishes. Consider labeling each item so everyone knows what they’re piling on.
Set the dippers on the table next. If you’re serving cornbread or slices of baguette, add a stick of butter to the buffet.
On the far side of the table, include a stack of napkins and baskets or jars full of spoons and knives.

Notes

Chili: You'll need about 8 cups to comfortably feed 4 adults, likely with a bit for leftovers. Feel free to make your favorite family chili recipe instead, or to save time, stress, and mess, simply snag a few cans of chili at the supermarket.
Cheese: Shredded cheddar cheese is always an easy choice, or level up your cheese choices with crumbled cotija or queso fresco, Colby jack, or pepper jack cheese.
Onions: White, yellow, red - all good onion choices. Or, try pickled shallots or onions.
Jalapeños: Or substitute pickled jalapeño or serrano chiles.
Bacon: It's easy to make bacon on the stove or in the oven, but there is no shame in using a bag of cooked bacon bits (look for ones made from real bacon instead of imitation pieces).
Dippers: Whether you serve them on the side or sprinkle them over the top, dippers like tortilla chips, corn chips, cornbread, piping-hot tater tots, and slices of bread are a delicious, necessary component of any chili bar. They add texture and taste while filling out the menu. I usually offer 1-2 dipper choices for every 4 people.
Yield: This Chili Bar is sized-right for 4 servings. Scale up or down accordingly; a bar-style menu is ideal for gatherings big and small.
Storage: Store leftover chili covered in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition