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Recipes for National Chili Day

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Recipes for National Chili Day

chili mac in a bowl on a green table

Spice Up Your Menu With Feeser’s Recipes for National Chili Day

National Chili Day is the perfect opportunity to serve up something warm, hearty and full of flavor. Whether you’re running a kitchen, a convenience store or another food service operation, a great chili can bring in customers and keep them coming back. At Feeser’s Food Distributors, we make it easy to source the freshest ingredients so you can create mouthwatering chili recipes that stand out.

With over 100 years of experience, Feeser’s has built a reputation as a trusted partner in the food industry. We supply a wide variety of products — from frozen to fresh, national brands to local favorites — and offer next-day delivery on fresh items to keep your kitchen stocked and ready.

National Chili Day

National Chili Day is on the fourth Thursday of every February, and we are celebrating with easy chili recipes to serve for eat-in or take-out. Feeser’s offers bulk items from local and national food brands that help deliver a great chili for guests.

We are a family-owned and operated, independent full-line/broad-line food service distributor located in the Harrisburg/Hershey area of Central Pennsylvania. We are based locally, but we are proud to serve the whole Mid-Atlantic region. So turn up the heat and warm your soul as we look forward to summer days with friends and family.

Recipes for National Chili Day

There’s nothing quite like a warm, flavorful bowl of chili to bring people together. From classic recipes to creative new twists, chili is a versatile menu item that can satisfy any crowd. If you are cooking up a signature house recipe or looking for inspiration, these chili recipes will help you make the most of National Chili Day.

Chili Mac and Cheese

Ingredients

  • 1 #4 tray ASK® Food Macaroni and Cheese
  • 56 ounces (six cups) Campbell’s® Signature Hearty Beef Bean with Chili

The mac and cheese mixture includes:

  • Vegetable cooking spray — as needed
  • 2 cups Great Lakes® Shredded  Monterey Jack Cheese
  • 3 cups of crushed Fritos® Original Corn Chips

Directions

Thaw  macaroni and cheese and chili according to package directions. Preheat your oven to 375° Fahrenheit.  Lightly spray an oven-proof casserole dish with vegetable cooking spray to prevent sticking. In a large mixing bowl, mix together thawed macaroni and chili. Stir until the mixture is thoroughly combined. Place in a greased oven-proof casserole dish.  Evenly top the filled casserole dish with shredded cheese so it covers the entire surface.

Bake in the preheated oven for 30 minutes or until the cheese melts or goes a golden brown color. Hold for hot service at 140° Fahrenheit or higher until needed. Top with crushed corn chips or offer on the side. Serve immediately.

Chili and Cornbread Casserole

Ingredients

  • 1 pound Blue Mountain Valley Farms Ground Beef
  • 1 pack Maggi® Season-Up! All Purpose Powdered Seasoning 10G sachet
  • 1 Tablespoon Blue Mountain Valley Farms Chili Powder
  • 1 Teaspoon Argo® Cornstarch
  • 3/4 teaspoon paprika
  • 1 teaspoon spice, pepper, red or cayenne
  • 2 cans Hunt’s® Tomato Sauce
  • 1 can Hanover® Whole Kernel Corn Drained
  • 1 Furmano’s® Black Beans, rinsed and drained
  • 1 1/2 cups Nestlé® Carnation® light reduced fat  evaporated filled milk
  • 2 Packs General Mills® Cornbread and muffin mix
  • 2 units egg
  • 1 can Rosarita® Green Chili Peppers drained
  • 1 1/2 cups Great Lakes® Cheddar Cheese Grated — divided

Directions

Cook beef in a big skillet over medium-high heat until it is no longer pink. Then, drain it. Mix the chili seasoning in and add the corn, tomato sauce, beans and 3/4 cup of evaporated milk. Bring to a boil and reduce heat. Stir occasionally while it simmers for 5 minutes. Add the mixture to the prepared baking dish.

Combine cornbread mix, remaining evaporated milk, eggs, green chili peppers and 1 cup shredded cheese, stir until moistened. Spread mixture over meat filling. Sprinkle with the remaining cheese. Bake in preheated oven at 350° Fahrenheit — 180°C — for 15-20 minutes or until lightly browned. Let it stand for 10 minutes before serving.

Quick N’ Easy Chili

Ingredients

  • 2 cans of  Hanover® Dark Red Redskin Kidney Beans
  • 1 pound Blue Mountain Valley Farms Ground Beef
  • 3 Hunt’s® Tomato Sauce
  • 1 cup of chopped onion
  • 1/2 teaspoon of Blue Mountain Valley Farms Black Pepper
  • 1 minced clove of garlic
  • 2 teaspoons Blue Mountain Valley Farms Chili Powder
  • Land O Lakes® Shredded Mild Cheddar Cheese

Directions

Brown ground beef in a heavy saucepan and drain.  Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally. Top with scallions and shredded cheddar.

Hanover® Four Bean Chili Nachos

Ingredients

  • 1 pound Blue Mountain Valley Farms Ground Beef
  • 2 teaspoons Blue Mountain Valley Farms Chili Powder
  • 2 teaspoons Blue Mountain Valley Farms Garlic Powder
  • 1 diced onion
  • 1 tablespoon Olivari® olive oil
  • 3 cloves of garlic, chopped
  • 2 cups East Coast Fresh® Salsa
  • 2 cups Hunt’s® Natural Tomato Sauce
  • 1½ cups Hanover® Light Red Kidney Beans
  • 1½ cups  Hanover® Dark Red Kidney Beans
  • 1½ cups Hanover® Great Northern Beans
  • 1½ cups Hanover® Black Beans
  • Great Lakes® Shredded Monterey Jack Cheese
  • Daisy® Sour Cream

Directions

Brown ground beef in a skillet. Add chili powder and garlic powder. Once browned, drain the ground beef and set to the side. Chop one onion and sauté in oil. Chop the garlic, add to the onion and sauté until translucent. Add ground beef, onions, garlic, salsa and tomato sauce to the crock pot. Add the beans to the crock pot and stir.

Heat on high in a crock pot for 3-4 hours. Serve over tortilla chips. Top with nacho cheese, diced tomato, red onion and jalapeños. Finish with green onions and sour cream. Serves 8-12 people.

Chili Pepper Spicy Flatbread

Ingredients

  • 4 cups Chef-mate® Chili Con Carne with beans
  • 2 1⁄2 cups Land O Lakes® Shredded Mild Cheddar Cheese
  • 3 1⁄2 Tbsp. scallion, sliced
  • 2 Tbsp. cilantro
  • 3 thinly sliced Jalapeño peppers
  • 1 cup red onion, thinly sliced
  • 2 each Richs® prepared flatbreads

Directions

Preheat the oven to 400° Fahrenheit. Heat chili in a small saucepan over medium-low heat and stir often until simmering. Drain the oil from the chili. Spread chili, cheese, red onion and jalapeño evenly on flatbread. Place the flatbread on an oven pan and bake for 6 minutes.

Garnish with scallions and cilantro, and cut as you desire. Serve with a variety of pickles and/or roasted vegetables, such as pickled banana  peppers or roasted Brussels sprouts.

Why Food Service Operators Trust Feeser’s

At Feeser’s, we understand the unique demands of the food industry. We work with food operators of all sizes so you get the right products at the right time. We don’t just supply food — we build lasting relationships.

Our team helps you streamline your operations with:

  • A vast selection of high-quality products to fit your menu needs
  • Reliable next-day delivery for fresh ingredients
  • A dedicated team that cares about your success

Become a Customer Today

Feeser’s Food Distributors is here to support your business with quality ingredients and exceptional service. If you’re interested in becoming a customer, we’d love to connect. We can get you what you need, and we do it with a smile.

 

For information or to order any of the products in this publication, contact our Sales Team at  1-800-326-2828 or click here.