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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Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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