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

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.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources