We asked seven Hy-Vee chefs to show school spirit with chili recipes that represent Midwest universities. And the heat is on!
Wisconsin Badger Red Chili
For a true taste of Wisconsin, the chili’s companion biscuits use Cheddar cheese and dry ranch dressing mix to develop a sharp tang.
Kansas State Willie's Wild Chili
Chef Kyle, a grad of Le Cordon Bleu, named his spunky chili after the wildcat's beloved mascot, Willie.
Iowa Hawkeye Chili
Chef Shannon incorporated black beans and yellow pepper in his turkey chili to match the University of Iowa colors.
Kansas Beer-Braised Pork and Bean Chili
Chef Kelly uses beer-braised pork to give this tasty chili a twist. Country-style ribs from the shoulder region of the pig are especially succulent and perfect for chili.
Nebraska Scarlet Chili
Instead of simmering ground beef for a long time, Chef Chris went a different route: His chili uses chopped grilled steak for delicious charbroiled flavor.
Iowa State White Chili
Chef Jeff adapted this lightning-quick method to prepare chili from a prizewinning recipe he developed at the Waukee, Iowa, Hy-Vee store.
Chef Bill's University of Missouri Chili
This classic chili uses simple ingredients to get great chili flavors, with one unusual twist: a big squirt of Sriracha. Ya!