Beer brat chili
Chartwells Higher Ed Chef Kelly Pfab makes a brat-based chili at Quincy University in Illinois, combining sliced brats with beer, a few different kinds of beans, canned tomatoes and seasoning for a slow simmer.
Sun Devil chili burger
LivGenerations Dining Director Lauren McFoy and Executive Chef David Soto came up with this burger, which gets big-time Southwest flavor from roasted poblano peppers and pureed tomatillo.
Aramark Executive Chef Alicia Rivera has been developing a punched-up chili for the students at Lewisville ISD. She asked the Lewisville schools and Aramark administrative staff to test the chili, “and it was a complete hit,” she says. This fall, every school in the district will get to try it as well.
Mediterranean sweet potato chili
Sweet potatoes lend body, flavor, fiber and gorgeous fall color to Cura Chef Dennis Rivera’s chili.
Tech Yeah loaded tots
These tots get fired up with beef chili at the Illinois Institute of Technology, where Chartwells Executive Chef Mark Angeles makes “Tech Yeah” chili with halal beef as a signature at the on-campus bar and restaurant, The Bog.
Tech Yeah loaded nachos
Another way to highlight Tech Yeah chili, on a hearty basket of fully loaded nachos.
Aramark Executive Chef Jim Todaro of Georgian Court University makes a traditional beef chili and also a bison version.
Vegan “chicken” chili
SUNY Plattsburgh students are loving vegan white “chicken” chili, using plant-based chicken with flavors focused on lime, jalapeno and smoky cumin.
At the University of Alabama, Shirley Miles, food service director with Fresh Food Company, Bama Dining/Aramark, uses meatless “beef” for a vegan chili, which she pours over a jalapeno cornbread waffle.
Smoked chicken white bean chili
Bama Dining’s District Executive Chef Justin Baunach smokes chicken leg quarters for a couple of hours, then pulls the meat from the bones and saves the smoky bones for the stock in a white-bean smoked chicken chili that gets garnished with the classics: Shredded cheddar, scallions, sliced jalapenos and sour cream.
White bean chicken chili
Northern Kentucky University’s Chartwells Chef Sarah Bailey pours her signature chicken chili on salt-and-peppered baked potatoes and then adds chili toppings.
Goose Creek (Texas) ISD’s Classic Fare Catering team served chicken chili with Fritos and cheese for a turned-up Texas treat.
Mezcal-braised short rib chili
Here’s Chef Bill Reardon’s hearty fall bowl, made with fall-apart tender braised short ribs spiked with mezcal.
The long and short of it
At the University of Pittsburgh, Quinton Easton, VP of operations for Chartwells, uses short ribs for this coffee-rubbed short rib chili with smoked poblanos and glass corn. Details like the fried sage leaf really make this pop.
Aramark Chef Manager Skyler Amdur at Round Rock ISD makes a hearty chicken and white bean chili that uses chipotle peppers for the smokiness.
Cincinnati chili in Kentucky
Northern Kentucky University’s Chartwells Chef Sarah Bailey makes one of the most unique chilis you can try: Cincinnati chili, with notes of cinnamon and nutmeg and served many “ways,” over spaghetti with diced onions, beans and a mountain of cheese. Customization before it was cool!
Cincinnati chili by way of Michigan
At Eastern Michigan University, Executive Catering Chef and Ohio native Robyn Corvin makes Cincinnati chili with ground beef, turkey or plant-based ground “beef.” He’s even turned this chili into a dip and a casserole.
Aussie grassfed beef chili cheese nachos
Grassfed beef has been found to be nutritionally superior to grain-fed. This bountiful platter by True Aussie’s Adam Moore was recently featured at a food service event in California.
New Mexico Hatch green chile mac ‘n cheese
Aussie lamb sloppy joeys
An Australian take on the beloved sloppy joe, these sammies use lamb meat, a totally underrated protein in terms of great flavor.
Green chile cheese fries
And one more for the road: This loaded French fry recipe from the Idaho Potato Commission is a great way to make fries the star of your appetizer menu.