By CINDY COOPWOOD
‘Twas the night before Thanksgiving…
Kick off the holiday with a cozy, low-stress tradition: A DIY Chili Bar! Perfect for feeding a hungry crowd as friends and family arrive, a chili bar offers warm comfort food without the fuss. Serve up a big pot (or two!) of chili and lay out toppings like shredded cheese, sour cream, green onions, jalapeños, cornbread, and baked potatoes. It’s casual, customizable, and a delicious way to gather before the big feast.
Arrange the Chili Bar
Set out a huge pot of chili or two, toss a big salad, and set out a variety of toppings such as:
shredded cheese
sour cream
chopped cilantro
green onions
diced avocado
diced jalapeños
diced tomatoes
variety of hot sauces
crushed tortillas to sprinkle
additional crackers and chips
a basket of cornbread
tamales
CHICKEN CHILI WITH WHITE BEANS
Level up the offerings on chili night with this iteration of chicken chili. Served with buttery cornbread, or cheesy garlic bread and a salad, it becomes a company-worthy meal! Feel free to substitute rotisserie chicken to simplify the process.
2 tablespoons olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
2 poblano peppers, seeded and chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
salt and pepper
1 pound boneless, skinless chicken breasts
4 to 6 cups chicken broth
4 ounces cream cheese, room temperature
1 can white cannellini beans
½ cup salsa verde
1 cup shredded cheddar cheese
½ cup fresh cilantro
chopped avocado, cheddar cheese, and sour cream, for serving
Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5 to 10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through.
Soften cream cheese in the microwave for 10 to 15 seconds.
Remove chicken from mixture, set aside, and shred when cool enough to handle. Stir cream cheese into soup mixture, until fully incorporated, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5 to 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the chili into bowls. Top with sour cream, extra cheese, avocado, cilantro, and green onions as desired.
NEW TAKES ON CHILI NIGHT
Individual Cornbread Chili Bowls
Fill individual bowls with warm chili and top with cornbread batter. Bake according to directions for a unique and delicious presentation.
Simple cornbread: Mix one recipe of Jiffy Corn Muffin Mix according to package directions. Stir in ½ cup shredded cheddar cheese, ⅓ cup canned green chiles, ⅓ cup chopped green onions, ½ teaspoon garlic powder, and salt to taste. Divide batter over 4 to 6 chili bowls and bake according to directions.
CHILI WITH CHEESE GRITS
Entertaining doesn’t have to be complicated, and here we’ve combined two of the most loved comfort foods into one. Spoon chili over creamy cheese grits and top with cheese, avocado, and green onions.
Cheese Grits
Keep these ingredients on hand for the best cheese grits you will make on repeat this holiday season!
1 cup grits, uncooked
4 cups water
1 tablespoon salt
1 stick of butter or oleo
8 ounces processed cheese, cubed
½ pound sharp cheddar cheese, grated
2 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Cook grits in salted water. When cooked, add butter, garlic cheese, sharp cheese, and Worcestershire. Stir until butter and cheese have melted.
Put in greased casserole and sprinkle with paprika. Bake in 350 degree preheated oven for 20 minutes or until bubbly.
*May be made and refrigerated up to two days ahead of time.
5-BEAN CHILI
This spicy chili is great to have on hand to feed a crowd throughout the holidays.
1½ pounds ground beef
1 cup onion, diced
3/4 cup bell pepper, diced
3 cloves garlic, minced
1½ tablespoons Mexican chili powder
2 teaspoons salt
1½ teaspoons ground cumin
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional)
2 bay leaves
1 28-ounce can stewed tomatoes
3 cups canned beef broth
1 15-ounce can great northern beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can navy beans, drained
2 tablespoons chopped cilantro
sour cream, grated cheddar cheese, chopped green onion, and cilantro, for garnishing, optional
In a Dutch oven over medium heat, brown the meat. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, and cook until vegetables are soft. Add bay leaves, tomatoes, and broth; bring mixture to a simmer, and cook on low for about 40 minutes, stirring occasionally. Add all the beans, stir to combine, and cook another 20-30 minutes until thickened. Add cilantro and adjust seasonings.
Serve hot, garnishing with sour cream, grated cheese, chopped green onions, or additional cilantro if desired.
SIMPLE VINAIGRETTE SALAD
½ cup red wine vinegar
4 tablespoons grainy mustard
2 tablespoons chopped parsley
2 to 3 small garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
⅔ cup olive oil
Whisk, or shake, in a jar until blended. Taste and adjust seasonings as needed. Keep in refrigerator.
Toss with greens of your choice, fresh tomatoes, and thinly sliced red onion.
