Cozy bowls meet grazing board fun in this easy spread that brings everyone to the table. Pile on warm chili, crunchy dippers, and a rainbow of toppings so guests can build their dream bowl or nab a bite right from the board.
Easy Chili Charcuterie Board
Equipment
- 1 Large Pot for chili
- 1 Skillet for sausage and bacon
- 1 Large board or rimmed tray
- 6 Small bowls for toppings
- 1 Ladle
- 2 Serving spoons
- 1 Small tongs
- 1 Trivet for the hot bowl
- 1 Saucepan to keep extra chili warm
Ingredients
Quick Chili
- 1 tbsp olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt plus more to taste
- 1 lb ground beef or turkey
- 28 oz crushed tomatoes 1 can
- 0.5 cup low-sodium broth
- 30 oz beans drained and rinsed; mix of black, pinto, or kidney
- 0.25 tsp chipotle powder optional, for smokiness
Proteins (optional)
- 12 oz beef or chicken sausage sliced and browned
- 8 oz turkey bacon cooked and crumbled
- 2 cups pulled rotisserie chicken
Cheeses
- 2 cups shredded cheddar
- 2 cups shredded Monterey Jack
- 1 cup shredded pepper jack optional
- 1 cup queso fresco crumbled
Crunchy dippers
- 12 oz tortilla chips
- 8 pieces cornbread wedges warm
- 8 oz crackers
- 4 pieces pita breads warm
- 6 pieces baked potato skins halves
Fresh toppings
- 0.5 cup red onion diced
- 0.5 cup green onions sliced
- 0.5 cup cilantro chopped
- 2 pieces jalapeños sliced
- 1 pint cherry tomatoes halved
- 2 pieces avocados sliced or use guacamole
- 2 pieces limes cut into wedges
- 1 cup corn grilled or thawed
- 6 pieces radishes thinly sliced
Creamy add-ons
- 1 cup sour cream or Greek yogurt
- 1 cup queso dip warmed
Sauces & extras
- 1 bottle hot sauce
- 1 cup salsa or pico de gallo
- 0.5 cup pickled jalapeños
- 0.5 cup olives sliced, optional
Instructions
Make the Chili
- In a pot, warm oil, then sauté onion and garlic with chili powder, cumin, paprika, and salt. Add ground beef or turkey and brown. Stir in crushed tomatoes, a splash of broth, and beans. Simmer 15 to 20 minutes until thick and cozy. Keep warm.
Prep Toppings and Dippers
- Chop onions, cilantro, jalapeños, and tomatoes. Slice avocado and lime. Shred cheese. Cook turkey bacon until crisp and crumble. Warm sausage slices in a skillet until lightly browned. Arrange chips, cornbread, and crackers in small piles.
Arrange the Board
- Place a heat-safe bowl of chili on a large board or tray. Tuck small bowls of toppings around it. Fan out dippers so they are easy to grab. Add spoons, ladles, and small tongs.
Serve
- Set out bowls so guests can build their own. Offer hot sauce on the side and lime wedges for brightness.
Notes
Why You’ll Love This Easy Chili Charcuterie Board
- Perfect for game night or a casual dinner party.
- Low-stress entertaining with make-ahead chili and simple toppings.
- Customizable for spice levels and tastes.
- Fun, interactive way to serve a comforting classic.
Easy Chili Charcuterie Board Ingredients & Substitutions
- Chili base: Hearty beef chili or turkey chili. For a meatless option, use beans like black, pinto, or kidney with diced mushrooms for body.
- Proteins: Sliced beef sausage or chicken sausage, turkey bacon crumbles, pulled rotisserie chicken. Swap turkey bacon with a sprinkle of smoked paprika if you prefer no cured meats.
- Cheeses: Shredded cheddar, Monterey Jack, pepper jack, crumbled queso fresco. Dairy-free cheese shreds work too.
- Crunchy dippers: Tortilla chips, cornbread wedges, crackers, warm pita, baked potato skins.
- Fresh toppings: Diced red onion, green onion, cilantro, jalapeño, cherry tomatoes, avocado or guacamole, lime wedges, corn, sliced radishes.
- Creamy add-ons: Sour cream or Greek yogurt, queso dip.
- Sauces and extras: Hot sauce, salsa, pico de gallo, pickled jalapeños, olives. For smoky depth, add a pinch of chipotle powder to the chili.
Step-by-Step Instructions to Make Easy Chili Charcuterie Board
Step 1: Make a quick chili
In a pot, warm oil, then sauté onion and garlic with chili powder, cumin, paprika, and salt. Add ground beef or turkey and brown. Stir in crushed tomatoes, a splash of broth, and beans. Simmer 15 to 20 minutes until thick and cozy. Keep warm.
Step 2: Prep toppings and dippers
Chop onions, cilantro, jalapeños, and tomatoes. Slice avocado and lime. Shred cheese. Cook turkey bacon until crisp and crumble. Warm sausage slices in a skillet until lightly browned. Arrange chips, cornbread, and crackers in small piles.
Step 3: Arrange the board
Place a heat-safe bowl of chili on a large board or tray. Tuck small bowls of toppings around it. Fan out dippers so they are easy to grab. Add spoons, ladles, and small tongs.
Step 4: Serve
Set out bowls so guests can build their own. Offer hot sauce on the side and lime wedges for brightness.
Tips for Success
- Use a rimmed board or tray to keep small toppings from slipping.
- Group spicy items together and label to help guests choose their heat level.
- Keep extra warm chili in a saucepan on low and refill the bowl as needed.
- Mix textures: creamy, crunchy, fresh, and melty so each bite is satisfying.
- Warm dippers like cornbread and pita just before serving for the best texture.
Variations of Easy Chili Charcuterie Board
- White chicken chili board: Use shredded chicken, white beans, green chiles, and a light broth.
- Vegetable chili board: Load up on beans, corn, zucchini, and mushrooms with chipotle for smokiness.
- Sweet heat: Add a bowl of honey to drizzle over jalapeños and cornbread.
- Loaded potato twist: Offer roasted potato halves as a hearty base instead of chips.
Serving Suggestions: What to Pair with Easy Chili Charcuterie Board
- Simple green salad with lime vinaigrette.
- Grilled corn or a corn and tomato salad.
- Drinks: sparkling water with citrus, iced tea, or a fresh limeade.
Storage & Reheating Instructions
- Chili: Refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth if thick.
- Toppings: Store fresh items separately. Most chopped veggies keep 1 to 2 days. Avocado is best cut fresh.
- Dippers: Keep chips sealed to maintain crunch. Warm cornbread in a low oven before serving.
Memories Made Around the Table
When a big pot of chili hits the board, everyone gathers close. I love watching friends build that perfect bite and trade topping ideas. It turns a simple meal into a little celebration.
FAQs
Can I make the chili ahead?
Yes. Chili tastes even better the next day. Make it up to 2 days in advance and reheat before serving.
How do I keep the chili warm on the board?
Use a heat-safe bowl and place it on a trivet. Refill from a pot kept on low heat, or use a small warming dish.
What are kid-friendly toppings?
Mild shredded cheese, sour cream or yogurt, corn, crushed chips, and sweet bell peppers are always a hit.
Can I make it mild and add heat on the side?
Absolutely. Keep the chili mild, then offer hot sauce, sliced jalapeños, and chili flakes for those who love extra heat.
What size board do I need?
A large cutting board or sheet pan works. Plan for at least one small bowl per topping to keep things tidy.
Final Thoughts
This board is cozy, colorful, and wonderfully simple. Prep the chili, pile on the toppings, and let the table do the rest. Happy gathering.