Chili is personal. Every chef has a version, and the best ones taste like where they come from. What Chefs Want’s Local Food Connection program helps make that happen: Farmers produce. Chefs create. We connect. We partner with small and medium-sized farms and food makers across our regions, handling the distribution and sales so growers can focus on growing and chefs can build menus around ingredients with a real story. To show what that looks like in a single bowl, we took the same dish on a road trip through three of our regions, building each chili from local products available right now. In the Central region, River Valley Red brings together Kentucky, Ohio, and Indiana farms along the Ohio River. Down South, Sea Island Red pairs Lowcountry heirloom peas with Georgia chorizo and Florida datil heat. In the Rockies, Mile High Green is built around Colorado’s own Pueblo chile. Each one comes with a chef’s playbook, menu ideas, and the item numbers to make it your own. Pick your region and start cooking.
You can also learn more about what’s local now in your region here: https://www.whatchefswant.com/local-food-now/
