Epic Chili Charcuterie Board
Create an epic chili charcuterie board with warm chili, cornbread, toppings, and chips. Perfect for game day or parties - everyone customizes their bowl!
Equipment
- mixing bowl
- oven
- 8x8-inch baking pan
- box grater
- knife
- cutting board
- large saucepan or pot
- measuring cups
- measuring spoons
- small serving bowls
Ingredients
Chili & Dippers
- 1 batch your favorite beef and bean chili homemade or store-bought, warmed
- 13 ounces tortilla chips large bag
- 9.75 ounces Fritos corn chips large bag
- 8.5 ounces corn bread mix
- ingredients to prepare cornbread milk, egg, oil
Toppings
- 8 ounces sharp cheddar cheese shredded
- 8 ounces Monterey Jack cheese shredded
- 16 ounces sour cream
- 1 bunch green onions finely sliced
- 1 large jalapeño pepper thinly sliced
- 16 ounces pickled jalapeño slices drained
- 2 ripe avocados diced
- 0.25 cup fresh cilantro roughly chopped
- 5 fluid ounces hot sauce your favorite
- 0.5 cup pickled red onions store-bought or homemade
Instructions
- Prepare the cornbread according to package directions. Bake in a standard 8x8-inch square baking pan until golden brown and a toothpick inserted into the center comes out clean, approximately 20 to 25 minutes. Let the cornbread cool for 10 minutes, then cut into 1-inch cubes or wedges.
- While the cornbread bakes, prepare the remaining ingredients. If using blocks of cheese, shred both the sharp cheddar cheese and the Monterey Jack cheese using the large holes of a box grater. Finely slice the entire bunch of green onions, discarding the root ends. Thinly slice the large jalapeño pepper, removing seeds if you prefer less heat. Dice the ripe avocados into 1/2-inch pieces. Roughly chop the fresh cilantro. Drain the jar of pickled jalapeño slices thoroughly.
- Warm your prepared chili over medium-low heat in a large saucepan or pot, stirring occasionally, until it is thoroughly heated through and simmering gently, about 10 to 15 minutes.
- Select a large serving board or platter, at least 18x24 inches in size, for optimal arrangement. Place a heat-safe serving bowl, such as a cast iron pot or ceramic crock, securely in the center of the board to hold the warm chili.
- Artfully arrange the tortilla chips, Fritos corn chips, and the prepared cornbread cubes or wedges around the central chili bowl, creating distinct sections or overlapping piles.
- Arrange the various toppings into separate small serving bowls, ramekins, or pinch bowls around the chips and cornbread. Include the shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, sliced green onions, fresh jalapeño slices, pickled jalapeño slices, diced avocado, chopped cilantro, pickled red onions, and the hot sauce.
- Carefully pour the warm chili into the central heat-safe serving bowl. Ensure the bowl is full but not overflowing to prevent spills.
- Serve the chili charcuterie board immediately, inviting guests to customize their chili experience by spooning chili into a bowl and adding their desired toppings and dippers from the spread.
Notes
Let the cornbread cool slightly before cutting to prevent crumbling. Arrange the board just before serving so chips stay crisp.