Roanoke Hot Dog Chili

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
45 servings

Carilion Clinic in Roanoke, Va., is made up of nine hospitals, each with its own distinct taste preference. Creating menus to meet those differences can sometimes be a challenge, admit Laura Gunter, R.D., director of dining and nutrition services, and Jay Brinkley, culinary director for FoodService Partners, the company that manages the system’s centralized kitchen. To make a successful chili they played on nostalgia for a local wiener stand that had been torn down and used it as inspiration.

Ingredients

175 lb. ground beef, 90/10 coarse
4 lb. corn meal
30 lb. small dice onions
18 #10 cans tomato sauce
5 lb. regular beef base
3 lb. low-sodium beef base
1 lb. minced garlic
4 #10 cans chili sauce
2 #10 cans tomato paste
3 lb. chili powder
3 lb. dry roux
14 oz. cumin
2 oz. cinnamon
2 oz. ground clove
1 oz. ground cayenne pepper
12 oz. Spanish paprika

Steps

1. Brown beef in kettle and drain as much fat as possible.

2. Stir in flour and onions.

3. Add remaining ingredients.

4. Simmer until flavor is developed.  

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources