19 Chili Charcuterie Board Ideas

A chili charcuterie board is a chili bar on a board: one big bowl of hot chili in the middle, with cheese, sour cream, onions, jalapeños and something crunchy all around it. Everyone builds their own bowl, so picky eaters and spice lovers are both happy.

Here are 19 chili charcuterie board ideas, from a classic chili toppings board to Frito pie, chili cheese fries, chili sliders and a chili bar for 20. Each one lists every food with amounts and how many it serves, so you can shop right from the list.

Classic chili bar ideas

1. Classic Chili Toppings Board

A big bowl of beef and bean chili with every classic topping around it: cheddar, sour cream, green onions, jalapeños, red onion, corn chips and oyster crackers. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 12 cups beef and bean chili, homemade or about seven 15-oz cans
• 8 oz sharp cheddar, shredded
• 1 cup sour cream
• 1 bunch green onions, sliced
• 2 jalapeños, chopped
• 1 small red onion, diced
• 1 bag (about 9 oz) corn chips
• 1 bag (about 9 oz) oyster crackers

How to make it

1. Heat the chili on the stove until it's steaming hot (165°F), then move it to a slow cooker set to warm so it stays at 140°F or above.
2. Set a big serving bowl of chili in the middle of the board.
3. Put the sour cream, green onions, jalapeños and red onion in small bowls around it.
4. Pile the cheddar next to the chili, then fill one end with corn chips and the other with oyster crackers.
5. Refill from the slow cooker.
6. Set a stack of paper food boats on a corner of the board so guests can fill their own.

2. Chili Bar for a Crowd

Two bowls of chili, one at each end, so two lines can move at once, with a long row of toppings down the middle. Serves 20.

What's on the board

• 1 very large board, about 20 x 36 inches
• 6 small bowls for serving
• 30 cups chili, homemade or canned
• 1 lb sharp cheddar, shredded
• 8 oz pepper jack, shredded
• 2 cups sour cream
• 2 cups salsa
• 2 bunches green onions, sliced
• 4 jalapeños, chopped
• 1 large red onion, diced
• 2 bags (about 9 oz each) corn chips
• 2 bags (about 9 oz each) oyster crackers

How to make it

1. Hot food should stay at 140°F or above, so keep refills in a slow cooker or on a hot plate and bring out small batches.
2. Set a big bowl of chili at each end of the board.
3. Run the toppings down the middle: sour cream, salsa, green onions, jalapeños and red onion in small bowls, with the two cheeses between them.
4. Fill the corners with corn chips and oyster crackers.
5. Stack small bowls beside the board so guests can fill their own.

3. Chili and Cornbread Board

Squares of golden cornbread with honey butter next to the chili. Some people crumble it on top, and some dunk it. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 6 small bowls for serving
• 12 cups chili, homemade or canned
• 2 boxes (8.5 oz each) corn muffin mix, plus the eggs and milk the box asks for
• 1/2 cup (1 stick) butter, softened
• 2 tbsp honey
• 8 oz sharp cheddar, shredded
• 1 cup sour cream
• 1 bunch green onions, sliced

How to make it

1. Bake the corn muffin mix as the package directs, let it cool, and cut it into 16 squares.
2. Stir the soft butter and honey together in a small bowl.
3. Set the chili in the middle of the board and line the cornbread squares up in two rows beside it.
4. Add the honey butter, sour cream, green onions and cheddar.
5. Stack small bowls beside the board so guests can fill their own.

Where to get it

Corn muffin mix is in the baking aisle.

4. Frito Pie Board

Little paper boats of corn chips lined up and ready to fill. Spoon chili over the chips and pile on the cheese. Serves 12.

What's on the board

• 1 very large board, about 18 x 30 inches
• 12 small paper food boats
• 10 cups chili, homemade or canned
• 3 bags (about 9 oz each) corn chips
• 8 oz sharp cheddar, shredded
• 1 small white onion, diced
• 2 jalapeños, chopped
• 1 cup sour cream

How to make it

1. Fill each paper boat with a big handful of corn chips and line them up in two rows.
2. Set the chili bowl at one end of the board.
3. Put the cheddar, onion, jalapeños and sour cream in small bowls at the other end.
4. Each guest takes a boat, spoons chili over the chips and adds toppings.

Where to get it

Paper food boats come in packs in the party or paper goods aisle.

5. Chili Cheese Fries Board

Hot, crispy fries piled at both ends, with a bowl of chili and a bowl of warm cheese dip in the middle. Grab a fry and dunk it. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 2 bags (32 oz each) frozen crinkle-cut fries
• 6 cups chili, homemade or canned
• 1 jar (15 oz) cheese dip
• 1 cup sour cream
• 4 green onions, sliced
• 1/2 cup pickled jalapeño slices

How to make it

1. Bake the fries as the package directs, until they're golden and crisp.
2. Heat the cheese dip as the jar directs, until it's hot.
3. Set the chili and the cheese dip in bowls in the middle of the board.
4. Pile the fries at both ends and put the sour cream, green onions and jalapeños in small bowls.
5. Bring out the second bag of fries when the first is gone, so they're still crisp.
6. Stack paper food boats beside the board so guests can fill their own.

6. Chili Slider Board

Soft slider buns filled with chili and cheddar, small enough to eat in two bites. Serves 7.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 small bowls for serving
• 14 slider buns or Hawaiian sweet rolls
• 6 cups thick chili, homemade or canned
• 6 oz sharp cheddar, shredded
• 1 small white onion, diced
• 3/4 cup sour cream
• 1 jar (16 oz) dill pickle chips

How to make it

1. Split the slider buns.
2. Right before serving, spoon a little chili onto each bottom bun, sprinkle on some cheddar and put the tops on, so the buns stay soft but not soggy.
3. Line the sliders up in rows, with the rest of the chili in a bowl beside them.
4. Put the onion, sour cream and pickles in small bowls so guests can open a slider and add more.
5. Stack small bowls beside the board for extra chili and toppings.

Where to get it

A thick chili works best here, so it stays on the bun.

Chili board ideas with a twist

7. Walking Taco Chili Board

Small bags of corn chips you fill with chili and toppings, then eat right out of the bag with a fork. Great for a crowd that's up and moving. Serves 9.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 9 snack-size bags (1 oz each) corn chips
• 8 cups chili, homemade or canned
• 8 oz cheddar, shredded
• 4 oz shredded lettuce
• 2 tomatoes, diced
• 1 cup sour cream
• 1 cup salsa
• 1 can (2.25 oz) sliced black olives, drained

How to make it

1. Lay the chip bags on the board in two rows.
2. Set the chili in a bowl at one end and the toppings in small bowls and piles along the board.
3. Each guest crushes the chips a little, cuts the bag open along one long side and spoons in chili and toppings.
4. Put forks next to the board.
5. Set a stack of paper food boats on a corner of the board so guests can fill their own.

8. Chili Dog Board

Hot dogs in soft buns with chili, cheddar, diced onion and yellow mustard to pile on top. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 paper food boats for serving
• 8 hot dogs
• 8 hot dog buns
• 4 cups chili, homemade or canned
• 6 oz cheddar, shredded
• 1 small white onion, diced
• 1/2 cup yellow mustard

How to make it

1. Heat the hot dogs as the package directs, until they're steaming hot.
2. Set each hot dog in a bun and lay them flat in two rows on the board.
3. Add the chili bowl at one end and the cheddar, onion and mustard beside it.
4. Each guest spoons chili over a hot dog and adds toppings.
5. Stack paper food boats behind the board so guests can fill their own.

9. Chili Nacho Board

Tortilla chips all around a bowl of chili, with guacamole, pico de gallo, sour cream, pickled jalapeños and olives. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 1 bag (about 13 oz) tortilla chips
• 6 cups chili, homemade or canned
• 8 oz Mexican-style shredded cheese
• 1 cup guacamole
• 1 cup pico de gallo
• 1 cup sour cream
• 1/2 cup pickled jalapeño slices
• 1 can (2.25 oz) sliced black olives, drained

How to make it

1. Set the chili bowl in the middle of the board.
2. Put the guacamole, pico de gallo, sour cream, jalapeños and olives in small bowls around it.
3. Pile the shredded cheese beside the chili.
4. Fill the rest of the board with tortilla chips, so guests scoop chili and toppings right onto them.
5. Stack paper food boats beside the board so guests can fill their own.

10. White Chicken Chili Board

Creamy white chicken chili with Monterey Jack, avocado, lime, cilantro, sour cream and crunchy tortilla strips. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 6 small bowls for serving
• 12 cups white chicken chili, homemade or store-bought
• 8 oz Monterey Jack, shredded
• 2 avocados, diced
• 2 limes, cut into wedges
• 1 bunch cilantro, chopped
• 1 cup sour cream
• 2 jalapeños, chopped
• 4 oz tortilla strips

How to make it

1. Set the chili bowl in the middle of the board.
2. Dice the avocado last and squeeze a lime wedge over it so it stays green.
3. Put the avocado, cilantro, sour cream and jalapeños in small bowls around the chili.
4. Add the Monterey Jack, tortilla strips and lime wedges in the gaps.
5. Set a stack of small bowls on a corner of the board so guests can fill their own.

11. Three-Bean Vegetarian Chili Board

A meatless chili full of black, pinto and kidney beans, with avocado, sharp cheddar, pickled red onions, salsa, sweet corn, lime and two kinds of chips. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 12 cups three-bean vegetarian chili, homemade or canned
• 8 oz sharp cheddar, shredded
• 2 avocados, diced
• 1 cup sour cream
• 1 jar (about 8 oz) pickled red onions
• 4 green onions, sliced
• 1 cup salsa
• 1 can (15 oz) sweet corn, drained
• 2 limes, cut into wedges
• 1 bag (about 9 oz) corn chips
• 1 bag (about 13 oz) tortilla chips

How to make it

1. Set the chili bowl in the middle of the board.
2. Put the avocado, sour cream, pickled red onions, green onions, salsa and corn in small bowls around it.
3. Pile the cheddar beside the chili, add the lime wedges, and fill the ends with corn chips and tortilla chips.
4. Stack paper food boats beside the board so guests can fill their own.

Where to get it

Check canned chili labels, since some bean chili has meat. For vegetarian guests, choose a cheddar made with vegetarian or microbial rennet.

12. Turkey Chili Board

Ground turkey chili with fresh toppings: Greek yogurt, avocado, pico de gallo, radishes, lime and cilantro. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 12 cups turkey chili, homemade or canned
• 1 cup plain Greek yogurt
• 2 avocados, diced
• 1 cup pico de gallo
• 6 radishes, thinly sliced
• 2 limes, cut into wedges
• 1 bunch cilantro, chopped
• 6 oz cheddar, shredded
• 1 bag (about 9 oz) tortilla chips

How to make it

1. Set the chili bowl in the middle of the board.
2. Put the yogurt, avocado, pico de gallo and cilantro in small bowls around it.
3. Add the radishes, lime wedges and cheddar in small piles.
4. Line the tortilla chips along the edges.
5. Stack paper food boats beside the board so guests can fill their own.

13. Chili Cheese Dip Board

A hot, bubbly chili cheese dip in the middle, with scoop chips, tortilla chips, pretzels and celery sticks all around it for dipping. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 8 oz cream cheese, softened
• 1 can (15 oz) chili
• 8 oz sharp cheddar, shredded (about 2 cups)
• 1 bag (about 10 oz) scoop-shaped corn chips
• 1 bag (about 13 oz) tortilla chips
• 1 bag (about 16 oz) mini pretzel twists
• 4 celery stalks, cut into sticks

How to make it

1. Spread the cream cheese in a 9-inch microwave-safe pie plate, spoon the chili over it and top with the cheddar.
2. Microwave it for about 4 to 5 minutes, until the cheese melts and the chili bubbles a little.
3. Set the hot dip in the middle of the board.
4. Fill the rest of the board with the scoop chips, tortilla chips, pretzels and celery sticks.
5. Stack paper food boats beside the board so guests can fill their own.

14. Texas-Style Chili Board

Chunky beef chili with no beans, served with diced onion, cheddar and pepper jack, jalapeños, green onions, lime, corn chips and saltines. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 12 cups Texas-style chili (beef, no beans), homemade or canned
• 8 oz sharp cheddar, shredded
• 8 oz pepper jack, shredded
• 1 white onion, diced
• 3 jalapeños, chopped
• 4 green onions, sliced
• 2 limes, cut into wedges
• 1 cup sour cream
• 1 bag (about 9 oz) corn chips
• 1 sleeve saltine crackers (about 40)

How to make it

1. Set the chili bowl in the middle of the board.
2. Put the onion, jalapeños, green onions and sour cream in small bowls around it.
3. Pile the two cheeses beside the chili and add the lime wedges.
4. Line the saltines along the front edge and fill the far end with corn chips.

Chili boards for game day, parties and cold nights

15. Game Day Chili Bar

A big chili bar for watching the game: two cheeses, two kinds of chips, salsa, sour cream and jalapeños. Serves 12.

What's on the board

• 1 very large board, about 20 x 36 inches
• 8 paper food boats for serving
• 18 cups chili, homemade or canned
• 12 oz sharp cheddar, shredded
• 8 oz pepper jack, shredded
• 1 1/2 cups sour cream
• 1 1/2 cups salsa
• 1/2 cup pickled jalapeño slices
• 1 bunch green onions, sliced
• 1 bag (about 9 oz) corn chips
• 1 bag (about 13 oz) tortilla chips

How to make it

1. Set the chili bowl near one end of the board.
2. Put the sour cream, salsa, jalapeños and green onions in small bowls next to it.
3. Pile both cheeses in the middle.
4. Fill the far end with the two kinds of chips.
5. Hot food should stay at 140°F or above, so keep refills in a slow cooker or on a hot plate and bring out small batches.
6. Set a stack of paper food boats on the board between the sour cream and salsa so guests can fill their own.

16. Chili Cook-Off Tasting Board

Three different chilis side by side with small tasting cups, plus cheese, salami, grapes and crackers to snack on between tastes. Everyone tries them all and votes for a favorite. Serves 12.

What's on the board

• 1 very large board, about 20 x 36 inches
• 6 small bowls for serving
• 6 cups classic beef and bean chili
• 6 cups white chicken chili
• 6 cups three-bean vegetarian chili
• 36 small paper tasting cups (2 oz each, 3 per guest), plus tasting spoons
• 8 oz sharp cheddar, shredded
• 1 cup sour cream
• 4 green onions, sliced
• 1 bag (about 9 oz) oyster crackers
• 8 oz sharp cheddar, sliced
• 8 oz Monterey Jack, sliced
• 1 brie wheel (8 oz)
• 6 oz salami, sliced
• 1 lb red grapes
• 1 lb green grapes
• 1 box (about 8 oz) square crackers

How to make it

1. Set the three chili bowls in a row along the back of the board.
2. Line up two rows of tasting cups in front of them and refill them as guests take them.
3. Put the shredded cheddar, sour cream, green onions and oyster crackers in a row behind the cups.
4. Fill the front of the board with the sliced cheeses, brie, salami, grapes and crackers, so people have something to snack on between tastes.
5. Give each chili a number instead of a name, so the voting stays fair.
6. Stack small bowls beside the board so guests can fill their own.

17. Loaded Chili Toppings Board

For people who like a lot on top: crispy bacon, two cheeses, crispy onions, pickled jalapeños, sour cream and corn chips. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 paper food boats for serving
• 12 cups chili, homemade or canned
• 12 slices bacon
• 8 oz sharp cheddar, shredded
• 8 oz pepper jack, shredded
• 1 cup sour cream
• 1/2 cup pickled jalapeño slices
• 1 container (about 6 oz) crispy onions
• 4 green onions, sliced
• 1 bag (about 9 oz) corn chips

How to make it

1. Cook the bacon until crisp, then crumble it.
2. Set the chili bowl in the middle of the board.
3. Put the sour cream, jalapeños, green onions and bacon in small bowls around it.
4. Pile the two cheeses and the crispy onions in the gaps, and fill the ends with corn chips.
5. Set a stack of paper food boats on a corner of the board so guests can fill their own.

18. Kids' Chili Board

A mild chili with toppings kids like: mild cheddar, sour cream, sweet corn, oyster crackers and corn chips. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 paper food boats for serving
• 6 cups mild chili, homemade or canned
• 6 oz mild cheddar, shredded
• 3/4 cup sour cream
• 1 can (15 oz) sweet corn, drained
• 1 bag (about 9 oz) oyster crackers
• 1 bag (about 9 oz) corn chips

How to make it

1. Set the chili bowl in the middle of the board.
2. Put the sour cream and corn in small bowls beside it.
3. Pile the cheddar, oyster crackers and corn chips around the rest of the board.
4. Leave out the jalapeños, or set a few aside for the grown-ups.
5. Stack paper food boats beside the board so guests can fill their own.

19. Chili Board for Two

Two bowls of chili on a small board with a little of every topping, for a cozy night in. Serves 2.

What's on the board

• 1 board, about 12 x 18 inches
• 2 small bowls for serving
• 3 cups chili, homemade or canned
• 2 oz sharp cheddar, shredded
• 1/4 cup sour cream
• 2 green onions, sliced
• 1 jalapeño, chopped
• 1 oz oyster crackers
• 1 oz corn chips

How to make it

1. Fill two bowls with chili and set them on the board.
2. Put the sour cream, green onions and jalapeños in tiny bowls between them.
3. Add small piles of cheddar, oyster crackers and corn chips in the gaps.
4. Set two small bowls beside the board for the toppings you want to share.

How to make a chili charcuterie board

1. Plan the chili. When chili is the meal, plan about 1 1/2 cups per person. Homemade or canned both work.
2. Keep it hot. Hot food should stay at 140°F or above, so keep refills in a slow cooker or on a hot plate and bring out small batches.
3. Put wet toppings in bowls. Sour cream, salsa, onions and jalapeños go in small bowls. Cheese and chips can sit right on the board.
4. Add things to scoop with. Corn chips, tortilla chips, oyster crackers and saltines all go with chili. Scoop-shaped corn chips let guests eat it like a dip, right off the board.
5. Watch the clock. Perishable foods like meat, cheese and dips shouldn't sit out more than 2 hours (USDA FSIS). Swap in fresh toppings instead of piling them on top.

Want more for fall? Our fall charcuterie board ideas have one more chili bar. Watching the game? See these football charcuterie board ideas.

Chili charcuterie board FAQ

What is a chili charcuterie board?

It's a chili bar set out on a board: a big bowl of chili in the middle, with cheese, sour cream, onions, jalapeños and chips or crackers around it. Everyone fills their own bowl.

What toppings go on a chili bar?

The classics are shredded cheddar, sour cream, green onions, diced onion and jalapeños. For crunch, add corn chips, tortilla chips, oyster crackers or saltines. Avocado, cilantro, lime, bacon and pickled jalapeños are great extras.

How much chili do you need per person?

Plan about 1 1/2 cups per person when chili is the meal. If there's a lot of other food, about 1 cup each is enough.

How do you keep chili warm for a party?

Hot food should stay at 140°F or above, so keep refills in a slow cooker or on a hot plate and bring out small batches.

Can you make a chili bar ahead of time?

Make the chili a day ahead if you like, and chop the toppings in the morning and keep them covered in the fridge. Perishable foods like meat, cheese and dips shouldn't sit out more than 2 hours (USDA FSIS).

What goes with chili besides crackers?

Cornbread, tortilla chips, corn chips, fries, slider buns, pretzels and hot dogs all go with chili. See the boards above for a full list for each one.

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