HERE’S 3 CHILI “BOWL” BAR RECIPES THAT WILL SATISFY ALL YOUR GUESTS!

When there’s a cold weather party on the horizon, serving a Chili “Bowl” Bar with 3 fabulous chilies makes lots of sense!  All three are great “make ahead” dishes that are recipes to serve a crowd.  

For the meat and beans folks you’ve got Buffalo & Beans Chili.  And your vegetarian friends will absolutely fall in love with the Very Vegie Chili that’s smoky and thick with roasted tomatillos.  For the carnivores in your crowd, the Jolt of Java Red Chili fits the bill to perfection.

 

UP YOUR HOSTESS “GAME” WITH CHILI PEPPER BUFFET SIGNS

Of course your guests will want to know what you’re serving on your Chili “Bowl” Bar!

Yes, you know me so well, don’t you?  I  created some adorable “chili pepper” pre-printed signs to display on your buffet.  Now you won’t have to answer the frequent hostess question “what’s that”?

They’ll all know exactly what you’re serving and you’ll be free to enjoy both your guests and the food!

Just download the FREE PDF, print, cut out and you’re in business.

Click on the image to download and print out your FREE copy today!

 

WANT A FEW CHILI “BOWL” BAR TOPPING SUGGESTIONS?

The only real work left is to put together a great selection of toppings, like:

• Shredded cheddar cheese
• Sliced green olives
• Crispy Fried Onions (think green bean casserole)
• Sour cream spiked with chives
• Fresh cilantro
• Avocado chunks
• Corn chips
• Parmesan cheese crisps
• Queso fresco crumbles
• Crispy fried jalapeno peppers (bagged)
• Tortilla strips
• Diced red onion
• Sliced black olives

 

JUST ONE MORE FABULOUS IDEA FOR YOUR SUPER “BOWL” CHILI BAR!

CINCINNATI CHILI PASTA BOWLS

Add some “Cincinnati Chili Pasta Bowls” to the buffet, and be prepared for all your guests to be wowed!

They’re so simple to make ahead of time and heat in the oven to come out hot, making them a perfect crispy “bowl” for your chili!

CLICK HERE FOR THE RECIPE:  Cincinnati Chili Pasta Bowls

 

THROWING YOUR OWN FABULOUS FOOTBALL FETÉ?

A  Super Bowl party is the perfect time to serve this chili “bowl” bar to lots of hungry football fans.  They’re ready to party and eat something hearty as they cheer on their favorite team.

Want some great Super Bowl party ideas to put together a fabulous football feté of your own? 

 

WANT MORE SUPER BOWL RECIPES, PROJECTS AND PRINTABLES?

You got ’em!  Check out more Super Bowl ideas, recipes and projects right here!

SUPER BOWL PARTY IDEAS – Pretzel Dip Bar, Projects & Printables

SUPER “CHILI” BOWL BAR & LAST MINUTE SUPER BOWL PARTY IDEAS

Chili “Bowl” Bar – 3 Chili Recipes to Feed a Crowd

Cincinnati Chili Pasta “Bowl” Recipe – Feed Your Crowd in Style!

They’re filled with more fabulous “customized” Super Bowl party recipes, projects and printables. 

 

SUPER BOWL FOOTBALL PRINTABLES

Want your own set of SUPER BOWL FOOTBALL PRINTABLES, but you’re not on our list yet?

Why not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails.

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long. 

 

 

 

Very Vegie Chili

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 25 minutes

Total Time: 2 hours 25 minutes

A vegetable chili that has a smoky, rich flavor that's so addictive your guests won't even miss the meat!

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Ingredients

• 4 tomatillos with husks intact
• 2 tsp. olive oil
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large leek, split, rinsed and thinly sliced
• 1 Anaheim pepper, seeded and diced
• 1 large shallot, diced
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. fresh ground pepper
• 2 bay leaves
• 1/2 tsp. cayenne
• 16 oz. zesty V-8 Juice
• 2 cans diced tomatoes, undrained
• 1 4 oz. can green chilies
• 3 Tbs. tomato paste
• 1 Tbs. chili powder
• 1 1/2 tsp. ground cumin
• 1/2 cup roasted chipotle peppers in sauce (bottled)
• 1 cup corn kernels
• 1 can each, drained - dark kidney, black beans, pinto, chickpeas and great northern beans
• Salt and Fresh Ground Pepper to taste

Instructions

1. Peel husks off tomatillos and wash off stickiness with water. Quarter each and wrap in foil.
2. Roast in a 400 degree oven for 25 minutes. Open foil and let cool.
3. Blend roasted tomatillos in a food process and hold.
4. In a 4 quart saucepan, saute all the peppers, leek, shallot, and garlic with olive oil over medium-low heat until barely softened.
5. Add 2 bay leaves, salt, pepper and cayenne to the vegetables, stir and cook for 2 more minutes.
6. Add V-8 juice, tomatoes, tomato paste, green chilies, chili powder and cumin. Stir to combine, cover and cook over low heat for 1 hour, stirring occasionally.
7. Add prepared tomatillos, chipotle peppers, corn, beans, and S and P to taste.
8. Cover and continue to cook for 30 minutes more.
9. Serve with garnishes like cheddar cheese, avocado, queso blanco, and crispy french fried onions.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 147Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 461mgCarbohydrates 27gFiber 8gSugar 6gProtein 7g

Buffalo & Bean Chili

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Smoky poblano chilies and bison are a fabulous combination when add to this hearty and flavorful chili recipe. Add some toppings like queso fresco, sliced olives and corn chips and you've got a meal!

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Ingredients

• 1 green bell pepper, diced
• 1 Aneheim pepper, diced
• 1 medium Poblano pepper, diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 Tbs. olive oil
• 1/2 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1 lb. ground buffalo (bison)
• 1 Tbs. Worchestershire sauce
• 1 can Rotel tomatoes and chilies
• 18 oz. tomato sauce
• 4 oz. can green chilies
• 2 bay leaves
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne
• 1/2 tsp. salt
• 1 can dark kidney beans, drained
• 1 can pinto beans, drained

Instructions

1. In a 4 quart saucepan, saute diced peppers, onion and garlic in olive oil over medium heat until barely softened.

2. Add ground buffalo, breaking up the meat and cook until pink is gone. (drain fat if needed)

3. Add all remaining ingredients EXCEPT BEANS. Stir to combine, cover and bring to a simmer. Adjust heat to low and cook for 1 hour.

4. Add bean, cover and cook for 20 more minutes.

5. Serve with corn bread and some fabulous toppings like corn chips, queso fresco and sliced olives!

Jolt of Java Red Chili

Yield: 10 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 1 hour 55 minutes

This "no beans" recipe makes the perfect chili for "Cincinnati style" fixin's! Check out my "Cincinnati Chili Pasta Bowls" recipe that let's you serve a crowd with style!

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Ingredients

• Large Poblano pepper
• 2 lbs. ground beef (I like chuck)
• 1 tsp. cumin seeds
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 clove garlic, crushed and minced
• 1/2 tsp. salt
• 1/2 tsp. fresh ground pepper
• 16 oz. beef broth
• 16 oz. crushed tomatoes
• 1/3 cup strong brewed coffee (espresso)
• 1 Tbs. chili powder
• 1 tsp. cayenne
• 1 beef bouillon cube
• 2 tsp. garlic powder

Instructions

1. Roast Poblano pepper under broiler, turning until blistered and blackened on all sides. Place in a plastic storage bag and let steam for 5 minutes. Remove skin and seeds. Dice and hold.
2. In a 4 quart saucepan brown the ground beef with cumin seeds over medium heat until just pink. Add onion, green pepper, garlic, salt and pepper and cook until beef is browned. Drain fat.
3. Add broth, crushed tomatoes and coffee. Stir to combine, cover, and cook over medium-low heat for 30 minutes.
4. Add spices, reserved roasted Poblano chili and beef bouillon cube. Stir to combine.
5. Cook for 30 additional minutes, covered, over low heat. Stir occasionally. Add more broth if chili starts to get too thick.
6. Serve with Cincinnati Chile Pasta Bowls, diced red onion, cheddar cheese and sour cream!

Notes

Check out the companion recipe for "Cincinnati Chili Pasta Bowls" that are baked in the oven to make fabulous "individual" pasta bowls to serve a crowd in style!

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 280Total Fat 16gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 8gCholesterol 81mgSodium 570mgCarbohydrates 7gFiber 2gSugar 3gProtein 26g