Ingredients
Chili
Toppings, Sides, and Accessories
- Cornbread or Beer Bread
- Tortilla Chips, Fritos, or Flamin Hot Cheetos
- Tater Tots, French Fries, or Baked Potato
- Queso dip (in a little slow cooker)
- Freshly grated cheese: Cheddar, Monterey jack, or Havarti
- Crumbled feta cheese or queso fresco
- Pico de gallo or diced tomatoes
- Sliced and/or pickled radish
- Sliced and/or pickled red onions
- Sliced green onions and/or chives
- Sliced and/or pickled jalapeños
- Sliced avocado and/or guacamole
- Chopped fresh cilantro
- Lime wedges for spritzing
Instructions
- For your chili – whether you’re making one or multiple – make them a few days ahead of time and freeze them. The night before, stick the containers in the refrigerator, and the morning of, empty them into your slow cooker. Find what will work space wise and ease best for you. The night before, you can also chop a lot of your toppings and grate your cheese. Place them in containers and store them in the refrigerator.
- Serve. If you make queso (or even get store bought) you’ll want to keep it in a small slow cooker and/or a fondue pot to keep it hot. The same goes for the cold items. Serve them on a larger platter chilled over ice. Bring them out right before it’s ready to dive in.
- Assemble your toppings right before the party. Disposable bowls is nice for clean-up and also if you have a lot of guests.
- Set up all your toppings on the table (kitchen island), starting with the chili so people can move through as though it’s an assembly line.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner