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Homestyle Chili 2004

Food Management Staff

October 1, 2004

1 Min Read
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FM Staff

Yield: 62-70 servings

6 5# tubs Timberline Chili (frozen product by Block & Barrel)
1 #10 can diced tomatoes
1 #10 can kidney beans
2 Tbsps. light chili powder
2 tsp. cumin
1/4 cup sugar.
2 lbs. spaghetti (cooked, rinsed and drained)

  1. Cook spaghetti, rinse and drain.

  2. In large cambro, add first six ingredients and mix well. Refrigerate overnight.

  3. Add spaghetti and heat in steamer for 1 hour. Serve with saltine crackers.

Recipe from Patty Guist, director of associate programs and services, Humana, Inc.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

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Tara Fitzpatrick (senior editor): [email protected]

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