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Rachael Ray's Silly Chili con Fusilli

Five alarm fun served over fusilli pasta! The “fixin' bar” gives students a chance to customize their own meal.


  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.

Additional Serving Suggestions

  • Serve in a 30-oz bowl.
  • Fill bowl with 1 cup pasta or rice.
  • Use a 4 oz spoodle for chili.
  • Set fixin' bar up in bowls and let students have fun!!!


4 oz. chili = 2 M/MA; 1 cup pasta = 2 grain/bread

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Makes 100 (4 oz) servings

  • 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


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).