TEMPERANCE — When it comes to chili, there are many opinions concerning its ingredients.
In some regions, people prefer beans in their chili. In other regions, beans are not allowed within 100 miles of the meaty concoction.
In Ohio, Cincinnati chili has more of a sweet note, while in Arkansas, white chicken chili reigns supreme. Different states have many foods in common, but each adds its own flare for preparation and flavor.
Students at Bedford High School learned a lot about chili, how it differs in each region, and more importantly, how it tastes.
Shelly Farris, food service director for Chartwells K12 food service and Bedford Public Schools, said students had fun with Chartwells K12 Discovery Kitchen’s “Road Trip” event in their cafeteria.
“We called it the Great American Roadtrip,” Ms. Farris said. “The students took a culinary journey through the various regions of the U.S. They had the opportunity to learn about local favorite foods, as well as the history and geography of what makes these dishes so popular.”
Throughout January, the students experienced hands-on cooking demonstrations and tasting events to introduce them to new foods and flavors, Ms. Farris said.
“Each month brings a new, exciting theme that blends exciting menu items and education initiatives together for an immersive experience in the cafeteria, classroom, and even at home,” she said.
On Thursday, students at the high school had the opportunity to taste-test three types of chili, including pork and bean barbecue chili, turkey and white bean with queso chili, and kidney bean and beef chili.
“The recipes for the chili were developed by chefs at Chartwells,” Ms. Farris said. “The food is then made fresh right here in the cafeteria.”
Seniors Jovie Wagner, 17, and Skylar Wiese, 17, took a sophisticated and “cheffy” approach to their tasting and decision making.
“I liked the taste and texture of the turkey and white bean chili,” Jovie said. “I think it had a lot of flavor and the white beans had a good texture.”
Skylar also preferred the turkey-based chili.
“It had a good ratio of turkey, to bean, to broth,” Skylar said. “I think the thickness of it was very good.”
The winning chili, which was the turkey and white bean with queso, will now be on the school menu in February.
“That chili has some spice in it, which the kids seem to really like,” Ms. Farris said. “The barbecue chili was a close second.”
Chartwells and the district are hosting a new Mood Boost program in the elementary schools this school year.
“We have also held programs in the junior high,” she said. “The programs in the schools are food focused and give the students a choice and the opportunity to decide what they want to eat.”
Sophomore Matthew Idalski, 16, gulped down each chili before deciding on his favorite.
“The turkey one is the best,” Matthew said. “I love turkey and it just tasted best to me.”
Junior Chloe Wanner, 17, decided on the barbecue chili.
“I liked the pork and bean chili the best,” Chloe said. “The barbecue flavor was very good.”
Ms. Farris said the high school cafeteria routinely serves approximately 730 lunches per day.
Discovery Kitchen will continue with themed events including “Smart Snacking,” in February, which will have students tasting Mexican street corn. In March, “Plant Power” will feature smoothies, and in April students will be invited to be a “Waste Warrior” and to taste homemade vegetable soup.
First Published January 26, 2025, 6:06 p.m.