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

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wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

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We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

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