Cook the chili according to recipe instructions, allow to cool completely then store in the refrigerator for up to 3 days or freeze for up to 1 month.
Day Before
Prep most of the toppings and store in airtight containers or bowls covered in plastic wrap. (Wait to prep the tomatoes, herbs, avocado and guacamole until an hour or so before serving.)
If chili is frozen, transfer chili from freezer to refrigerator and allow it to thaw overnight.
Day Of
Reheat chili on the stovetop over low or in a slow cooker on low setting.
Set up chili bar by placing serving bowls at beginning of bar followed by slow-cookers of chili (unless you are keeping them warm on stovetop). Following the chili, set out the sour cream, veggie toppings, cheese, chips and lastly herbs. End chili bar with spoons and napkins.
Equipment
slow-cookers
Dutch ovens
small serving dishes
serving bowls
spoons
Notes
Keep cold ingredients cold and warm ingredients warm. Keep the chili hot in either slow cookers or on the stovetop. Keep cold toppings like sour cream and Greek yogurt cold by placing the bowl or container of sour cream inside a larger bowl filled with ice.
Nutrition
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