Three Takes On: Chili

Three Takes On offers several different versions of the same classic dish. This month: Chili.

Published in FSD Update

Taino Chili

Legacy Retirement Communities, Lincoln, Neb.

“Corn was introduced to us from the original American natives as a staple. In this recipe, hominy replaces the beans and mild green chilies, tomatillos and/or salsa verde replace the traditional red chilies and tomatoes as the body. Beef gives way to ground pork and adds its own distinct flavor profile, " Executive Chef Keenan J. Cain says.

See full recipe

Cincinnati 3-Way Chili

Cincinnati Public Schools, Cincinnati

Ranking in above the school’s grilled cheese and pizza as a student favorite is Cincinnati Public Schools’ 3-Way Chili. According to Foodservice Director Jessica Shelly, Cincinnati chili is different than regular chili because it’s flavored with cinnamon or cocoa and has a texture similar to gravy. This version is also different in that there are no traditional beans or peppers to add flavor to this chili and it’s served on top of spaghetti with shredded cheese. The customer cuts the dish instead of twirling it like a traditional pasta.

See full recipe 

Vegetarian Chili

Saint Barnabas Health Care System, Livingston, N.J.

Saint Barnabas Health Care System listened to its large population of vegetarian employees and created a vegetarian chili that doesn’t contain any soy product. This vegetarian recipe was created by Chef Tom Jackson and has become a hit for staff and patients. Featuring a wide variety of vegetables and two types of beans, this chili is a hit during the cold weather.

See full recipe

More From FoodService Director

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

FSD Resources