Set out a toppings bar with all the fixings for a DIY chili bowl that scores big time. The standards should be present — chopped white onion, sliced scallions, shredded cheese, hot sauce, sour cream, lime wedges, cilantro, tortilla chips — but if going the extra mile, add pickled jalapenos, crumbled bacon, tortillas and anything else that takes a chili bowl over the top. Serve the chili in a slow cooker to keep it warm, or use a covered pot, preferably one that is cast iron for its heat-retaining properties.

By Teri Tsang Barrett

Hold them in a 200 degree F oven in a single layer to keep them warm and crisp. If serving Buffalo wings, ask for extra sauce on the side or whip up a makeshift batch at home: Buffalo wing sauce is melted butter seasoned with plenty of hot sauce. Toss the hot wings in the extra sauce just before serving and don't forget the refreshing chunky blue cheese dressing for dipping, along with carrot and celery sticks.

Ask for the tortilla chips on the side, if possible, to prevent a soggy mess. Otherwise, pick up a new bag of tortilla chips and arrange a layer on a heatproof platter. Top with the nacho cheese, then heat through in a 300 degree F oven until the cheese melts. Sprinkle with chopped tomatoes and sliced scallions.

Transfer the dip to a serving bowl and top with a generous amount of snipped chives or caramelized onions.