I stopped hosting sit-down dinners for big groups the year I realized a chili bar does the same job with about half the work. You make 2 or 3 pots ahead, set out the toppings, and let people build whatever they want while you actually talk to your guests. The pots matter, but the spread around them is what people remember. Toppings are where you win.
1) Classic Beef Chili
Every chili bar needs an anchor, and this is mine. Ground beef, kidney and pinto beans, crushed tomatoes, onion, and a heavy hand of chili powder and cumin go into the slow cooker for 6 hours on low. Brown the beef first, even though the slow cooker technically does not require it. Skip it and the chili tastes flat no matter how much seasoning you add.
2) Texas No-Bean Chili
Texans have strong feelings about beans in chili, and I keep a pot of this out of respect. Cubed chuck roast instead of ground beef, dried ancho and guajillo chiles instead of chili powder, and no beans at all. It takes 8 hours on low for the beef to turn tender. The bean people and the no-bean people can now coexist peacefully.
3) Three-Bean Vegetarian Chili
At least 1 guest at every chili night does not eat meat, and this pot is for them, though the meat eaters always end up eating half of it. Black beans, kidney beans, and pinto beans simmer with bell peppers, corn, tomatoes, and smoked paprika. A spoonful of cocoa powder adds a deep, savory note that people can never quite place. It holds on the warm setting for hours without getting mushy.
4) White Bean Chicken Chili
This is the pot that runs out first at my chili nights, every time. Shredded chicken, great northern beans, green chiles, and cumin simmer in a broth enriched with a little cream cheese. Stir in the cream cheese at the end on low heat, or it separates. Lime and cilantro on top are mandatory.
5) Turkey Chili
Ground turkey makes a lighter chili, but it needs extra help in the flavor department. I bloom the spices in oil, add 1 tablespoon of tomato paste, and let it brown before anything else goes in. A little Worcestershire adds the savory depth that turkey lacks on its own. It runs about $3 cheaper per pot than beef, which adds up when you are feeding 20.
6) Beef and Butternut Squash Chili
Butternut squash gives this chili a sweetness that plays well with chipotle and cinnamon. It is the pot that gets the most questions at my chili nights, mostly from people who did not expect to like it. Cube the squash in 1/2-inch pieces so it softens without falling apart. Pepitas on top add crunch.
7) Chicken Chili Verde
A green chili gives the table some contrast, both in color and in flavor. Chicken thighs simmer with tomatillo salsa, poblanos, and cumin until they shred with a fork. It is brighter and tangier than the red pots. Set out extra lime wedges right next to it.
8) Chili Mac
This is the kids’ table pot, and I have watched plenty of adults sneak bowls from it. Elbow macaroni gets stirred into beef chili with a generous amount of shredded cheddar. Cook the pasta separately and stir it in right before serving. Pasta left sitting in hot chili turns soft in about 20 minutes.
9) Skillet Cornbread
Cornbread is non-negotiable at a chili bar. I bake it in a cast iron skillet at 425°F (220°C) so the edges get crisp, then cut it into squares that are easy to grab. A little honey in the batter keeps it moist. Set out a dish of softened butter right next to it.
10) Cheddar Bay Biscuits
These are a nice break from cornbread, and they disappear faster than I can bake them. Drop biscuits with sharp cheddar and garlic get brushed with garlic butter and parsley the second they come out of the oven. They take about 15 minutes start to finish. Dunk them straight into the chili.
11) Loaded Baked Potatoes
Baked potatoes turn the chili bar into a full meal for anyone who wants one. Rub russets with oil and salt and bake them directly on the oven rack at 425°F (220°C) for 1 hour, which gives you crisp skins instead of steamed ones. Wrapping them in foil is the mistake that makes the skin soggy. Split them open and let people ladle chili right on top.
12) Homemade Tortilla Chips
Homemade tortilla chips cost a fraction of the bagged kind and are sturdier for scooping chili. Cut corn tortillas into wedges, toss with a little oil and salt, and bake at 375°F (190°C) for about 12 minutes, flipping halfway. Let them cool completely on the tray, because that is when they finish crisping. I make a double batch since they go fast.
13) Pico de Gallo
Fresh pico de gallo cuts through the richness of a heavy chili. Dice tomatoes, white onion, jalapeño, and cilantro, then season with lime juice and salt. Let it sit for 15 minutes, then drain off the liquid that collects in the bottom of the bowl. Watery pico makes everything around it soggy.
14) Spicy Guacamole
Guacamole is the topping everyone reaches for first. Mash ripe avocados with lime, salt, red onion, cilantro, and a finely minced serrano for heat. Press plastic wrap right onto the surface to keep it from browning before guests arrive. I make it about 30 minutes ahead and no earlier.
15) Pickled Red Onions
Pickled red onions are the most underrated chili topping I know. Slice an onion thin, pack it into a jar, and cover it with a hot mix of vinegar, water, sugar, and salt. They are ready in about 30 minutes and keep in the fridge for 2 weeks. The bright pink color makes the whole spread look better.
16) Frito Pie Cups
Frito pie is a Texas classic, and individual cups make it party-friendly. Put a handful of Fritos in a small paper cup, ladle chili over the top, and finish with cheese and onions. Kids love building their own. It is also the cheapest way I know to stretch a pot of chili to feed more people.
17) Queso Blanco
Warm queso blanco is the topping that turns a bowl of chili into something people talk about. White American cheese from the deli counter melts smooth and stays that way, which is the secret most restaurants use. Melt it with a splash of milk, green chiles, and a pinch of cumin. Keep it warm in a small slow cooker on low.
18) Chili Cheese Dip
This is what I put out for people to snack on while the chili finishes. Layer cream cheese, a scoop of chili, and shredded cheddar in a baking dish, then bake at 350°F (175°C) for 20 minutes until bubbly. It takes about 5 minutes to assemble using chili you already made. Serve it with the tortilla chips.
19) Bacon Cheese Fries
Fries piled with cheese and bacon, with chili ladled over the top for anyone who wants it. Frozen crinkle-cut fries work perfectly here. Bake them on a hot sheet pan in a single layer so they actually crisp. Melt the cheese over them right before serving.
20) Black Bean Nachos
A sheet pan of nachos is the easiest way to feed a crowd that is still arriving. Spread chips in a single layer, top with black beans and shredded cheese, and bake at 400°F (200°C) for 8 minutes. Layer the cheese twice, once under the beans and once over them. Nobody likes a chip with nothing on it.
21) Jalapeño Popper Dip
This dip tastes exactly like a jalapeño popper without the work of stuffing peppers. Cream cheese, sour cream, cheddar, diced jalapeños, and crumbled bacon bake under a buttery panko topping at 375°F (190°C) for 20 minutes. Seed the jalapeños if your crowd is spice-shy. It goes quickly, so I usually make 2 pans.
22) Beer Cheese Dip
Beer cheese is a natural match for chili and cornbread. Melt sharp cheddar into a roux with a lager, a little Dijon, and garlic powder. Add the cheese off the heat so it does not turn grainy. Serve it warm with soft pretzels or tortilla chips.
23) Cowboy Caviar
A cold, bright side keeps the table from feeling too heavy. Black-eyed peas, black beans, corn, bell peppers, red onion, and cilantro toss in a tangy lime vinaigrette. It tastes better after an hour in the fridge, so I make it in the morning. It also works as a topping on the chili itself.
24) Chili Dogs
Grill or boil a pack of all-beef hot dogs, nestle them into toasted buns, and let people top them with chili and cheese. It is a fun option for anyone who wants something they can eat standing up. I keep the hot dogs warm in a slow cooker with a little water. Diced onion and yellow mustard round it out.
