Recipes from Home: Grandma's Mixed Bean Chili

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4-6

Joseph Carratura, regional executive chef for Flik Independent School Dining, Gilman School, Baltimore, says: This recipe is one my grandmother would make a lot in the winter. She told me her mom made it for her. I used to love watching her make this because she always involved my cousins as well as myself in the process. She would let us taste it and she even put aprons on us like we were her kitchen helpers.

Ingredients

2 tbsp. olive oil
1 cup diced onions
1 tbsp. chopped garlic
2 tsp. cumin
2 tsp. chili powder
2 16-oz. cans diced tomatoes
1 lb. browned ground beef or turkey, drained
1 16-oz. can cannellini beans
1 16-oz. can kidney beans
Salt and pepper to taste
2 tbsp. fresh lime juice

Steps

1. Heat olive oil in pot over medium heat. Add onions and garlic and cook for 5 minutes, stirring frequently. 

2. Add cumin and chili powder to toast spices, about 3 minutes. Add tomatoes and bring to a simmer. Add browned beef or turkey and return to a simmer. Fold in beans and cook for 15 minutes. Season with salt and pepper. Finish with lime juice. 

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources