Prepare a board with a "lip" by either laying down parchment paper, or make sure it's food safe. This is important so the food does not fall off.
Cook the chili ahead. The longer it simmers and sits overnight, the better the flavors.
Bake the cornbread. Cut into large chunks.
Create the board with a space in the center to add the hot pot of chili (lay down a hot pad). When ready, reheat the chili in a shallow pan to add to the board when hot. You can even keep the lid on the chili until right before serving.
Around the outside add small bowls filled with the chili condiments.
Fill in the open areas with cornbread, butter, and your favorite chips.
Add your favorite tongs and small spoons and SERVE!