Roanoke Hot Dog Chili
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.