Recipe: Grand Rapids Public Schools Chili

This is a tried and true recipe for chili made with Michigan beans.

Red and white cranberry beans

Number of Servings: 900 6-ounce servings


  • 42.5 pounds Michigan dry red beans
  • 5 gallons water (to add after beans are cooked and drained)
  • 10 pounds chopped onion
  • 15 pounds diced green pepper
  • 85 pounds cooked ground turkey or beef
  • 1/2 pound cumin
  • 1 1/2 pounds salt
  • 0.575 pounds garlic powder
  • 1 1/2 pounds chili powder
  • 1/4 pound black pepper
  • 0.575 pounds paprika
  • 12 #10 cans tomato paste
  • 3 #10 cans tomato sauce


Cook dry beans in boiling water for approximately one hour or until tender. Add water as needed so beans are tumbling in the boiling water. Drain water from beans. Add all remaining ingredients. Cook until product reaches an internal temperature of 165°F.

Recipe provided courtesy of Amy Klinkoski, Nutrition Services Supervisor, Grand Rapids Public Schools.