How to Build the Ultimate Fall Chili Board
this post is sponsored by Kentucky Cattlemen’s Beef
You know it’s fall when you cook up the first pot of chili, so today I’m sharing my classic chili recipe and the best way to serve it for a crowd! Looking to entertain this fall?! Look no further than this super easy (and delicious) fall chili board! The star of the show is my delicious, classic chili recipe featuring Kentucky Cattlemen’s Beef, but you can really take it up a notch for your guests or family by adding all the fixings in one spot! Everyone can mix, match, and create their own amazing bowl of chili! I’ve included all the ingredients I used and details for putting this together below (shop my giant tray here).
Happy fall y’all!
xoxo
Emily
for the chili:
1 lb. Kentucky Cattlemen’s Ground Beef
1 15 ounce can mixed chili beans or tri-bean blend (kidney, pinto, and black beans)
1 28 ounce can petite diced tomatoes
8 ounces tomato puree
1/3 cup chopped white or yellow onion
1/3 cup chopped red and/or green peppers
4 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons cumin
1 teaspoon red pepper flakes
2 teaspoons paprika
salt and pepper to taste
for the board:
sour cream
shredded cheese of your choice (I did a cheddar mix and a Monterrey Jack)
pasta of your choice (I did regular angel hair and ditalini pasta)
diced red onion
guacamole
diced green onion
sliced jalapeños
chopped cilantro
oyster crackers
fritos (I did scoops)
doritos
tortilla strips (find in salad section by croutons)
crispy fried onions (find in salad section by croutons)
cornbread (to make it easier, I purchase premade cornbread at Kroger and cut it up but you can also make your own- I was able to get jalapeno cornbread and regular!)
for the chili:
Cook the ground beef with 1 teaspoon each salt and pepper in a large skillet until browned, stirring constantly. Drain grease from skillet and add the beef to a large stockpot.
Add the beans, diced tomatoes, onion, peppers, and tomato puree to the stockpot as well, then top with all the spices. Stir to combine all ingredients.
Cook on medium heat for 15 to 20 minutes until heated through and bubbly, then reduce to a simmer.
For the best flavor, simmer for 1 to 2 hours, stirring occasionally, but you can also serve immediately if needed.
for the board:
Start by placing your chili in the center of the tray/board first. I used a smaller cast iron crock to hold mine and keep it warm, but you could use any kind of pot, bowl, or crock.
Next I surrounded the chili with my cornbread (cut up into bite sized pieces).
After that I started arranging the bowls around the chili and cornbread center. I placed all the ingredients minus the chips, crackers, crispy oninos, and tortilla strips in their own individual bowls. Try to evenly disperse to balance out color where you can (for example I put my two pastas across from each other, as well as my two cheeses).
Now you can fill in the remaining space in between the bowls and edges of tray with the chips and crackers. I kept mine in piles/sections of each type. You can sprinkle everything with a little cilantro for color at the end! If you can’t fit everything, just keep it to the side to refill as people eat!
Build your own bowl of chili with allll the delicious toppings and enjoy!
