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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources