DIY chili bar

This DIY chili bar is perfect for entertaining. Guests are free to choose their toppings and sides while freeing up time for you to enjoy the party.

Preparation time:
10 minutes
Total time:
40 minutes
14 cups
by   0

Photo: Yvonne Duivenvoorden

Transfer chili to a slow-cooker set to warm. Use as topping for prepared trays of grilled hotdogs and baked potatoes, with a tray of extras nearby: Crowd-pleasing additions include sour cream, grated Monterey Jack cheese, nacho or corn chips, diced tomatoes, sliced green onions and sliced jalapenos.

Beef and bean chili

    • 1 tbsp canola oil
    • 1 large onion, chopped
    • 2   227-g pkgs sliced button mushrooms
    • 3 tbsp chili powder
    • 2 tsp garlic powder
    • 1 kg lean ground beef
    • 2   796-mL cans diced tomatoes
    • 2   540-mL cans red kidney beans, drained and rinsed
    • 1 tsp granulated sugar
    • 1 tsp salt
    • sour cream, optional
    • grated cheddar, optional
    • thinly sliced green onions, optional


  • Heat oil in a large pot over medium. Add onion and cook until soft, about 5 min. Add mushrooms, chili powder and garlic powder. Cook until mushrooms start to soften, 4 to 5 min.
  • Crumble in meat and stir frequently to break up meat. Cook until no pink remains, 3 to 5 min.
  • Stir in tomatoes, beans, sugar and salt. Gently boil, uncovered, about 10 min.
  • Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well refrigerated up to 3 days.

Tip: Pre-bake potatoes and set them out on a covered roasting pan.

Originally published in the Holiday/New Year 2017 issue of Walmart Live Better.

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