Silly Chili con Fusilli Recipe

Try this terrific Rachael Ray recipe for Silly Chili con Fusilli! 


Makes 100 servings.


Chili (Serving size: 4 oz)

  • 1 cup extra virgin olive oil (EVOO)
  • 20 lbs lean ground beef or ground turkey
  • 8 large onions, chopped
  • 3 tablespoons garlic, jarred
  • 20 medium red bell peppers, chopped
  • 1.5 cups chili powder
  • 10 cups low-fat, low sodium chicken stock
  • 2 #10 cans low sodium crushed tomatoes, with liquids
  • 2.5 cups ketchup
  • 2.5 cups yellow mustard
  • 6 lbs whole-grain fusilli or 10 lbs medium grain brown rice
  1. In a steam kettle or tilt skillet, add the olive oil at medium heat.
  2. Put in ground beef or turkey, break it up as it browns. After meat is browned, drain the fat.
  3. Add onions, peppers, and garlic and cook until softened.
  4. Mix the chili powder with the chicken stock and add to the meat.
  5. Cook for five minutes or until reduced by ¼ .
  6. Add the crushed tomatoes, ketchup, and mustard.
  7. Bring to a boil then reduce heat and let simmer for 30 minutes until flavors come together and it thickens.
  8. Cook fusilli or rice according to package directions.


Black Bean and Roasted Corn Salad (Serving size: 1/2 cup)

  • 2 cans low sodium black beans, drained
  • 2.5 cans low sodium corn, drained
  • 4 medium red onions
  • 3 medium red peppers
  • 3 medium green peppers
  • 2 bunches fresh cilantro, cleaned thoroughly
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  1. Drain and rinse black beans and corn.
  2. Roast corn in oven at 350 degrees until corn colors slightly.
  3. Peel onions and wash and cut red and green peppers in half, removing seeds and ribs.
  4. Put peppers, onions and cilantro through buffalo chopper or food processor.
  5. Mix with corn, beans, lemon juice and oil.
  6. Refrigerate overnight


Chili Fixin Bar

  • 2 #10 cans low sodium salsa (USDA)
  • 6.25 lbs shredded reduced fat cheddar cheese
  • 7 lbs shredded lettuce
  • 3-1/8 lbs fat free sour cream
  • 12 limes
  • 5 bunches fresh cilantro, cleaned thoroughly
  • Place items in bowls on serving line after students receive their chili so they can have fun "customizing" it. Estimate portions according to your student population.


  • Calories: 310
  • Total fat: 11.2g
  • Saturated fat: 3.4g
  • Trans fat: 0g
  • Sodium: 264mg
  • Carbohydrates: 29.3g


  • Serve in a 30-oz bowl.
  • Fill bowl 1/2 way with pasta or rice.
  • Use a 4 oz spoodle for chili.
  • Cup the black bean salad in 4-oz cups.
  • Set fixin bar up in bowls and let students have fun!!!

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