Chili Bar
Create a cozy chili bar with your favorite chili, a variety of toppings, and let guests customize their chili just the way they like it!
Servings: 8 servings
Calories: 342kcal
Equipment
Ingredients
- 12 cups chili
Toppings & Garnishes
- 2 cups shredded cheese cheddar, Monterrey Jack, crumbled queso
- 1.5 cups diced red onion or yellow
- 3 large jalapeno peppers thinly sliced
- 1 cup sour cream or Greek yogurt
- 1 cup salsa
- 2 avocados diced
- 0.5 cup chopped, fresh cilantro or Italian parsley
- 0.5 cup diced green onion
- 2 limes cut into wedges
- hot sauce and red chile flakes for added heat
Sides & Extras
- corn chips like Frito's scoops
- tortilla chips
- cornbread muffins with softened butter and honey
- baked potatoes
Instructions
- Choose a location for your chili bar that’s accessible but not in the way. You want your guests to move easily around the bar, grab their toppings, and enjoy their chili without feeling cramped.
- Arrange bowls, serving spoons, and ladles at the start of the line to pick up and serve, then follow with pots of chili, toppings, sides, stack of napkins, soup spoons, and knives. Creating an assembly line presented in a logical order will allow for the best flow of traffic.
- Place the beverage bar in a separate location to keep the flow moving, and prevent your guests from gathering in one spot.
Notes
- Plan about 1-1.5 cups of chili per person.
- Keep extra toppings ready in the kitchen.
- Place garbage bins in convenient locations.
- Store leftover chili covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Consider having take-home containers available if you do not want a refrigerator full of leftovers.
Nutrition
Calories: 342kcal | Carbohydrates: 34g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 425mg | Potassium: 1206mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2935IU | Vitamin C: 344mg | Calcium: 235mg | Iron: 3mg
