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.

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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.

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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

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veggie shaker container

We have kitchens without backflow preventers or potable water to wash greens, so we set up a salad shaker bar with precut, prewashed produce. The cups are filled with lettuce, and students can add their choice of toppings and dressings in the top and shake it up. It’s really cool to see them excited about vegetables.

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