Hy-Vee Recipes and Ideas

For a true taste of Wisconsin, the chili’s companion biscuits use Cheddar cheese and dry ranch dressing mix to develop a sharp tang.

Chef Kyle, a grad of Le Cordon Bleu, named his spunky chili after the wildcat's beloved mascot, Willie. 

Chef Shannon incorporated black beans and yellow pepper in his turkey chili to match the University of Iowa colors.

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.

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.

Chef Jeff adapted this lightning-quick method to prepare chili from a prizewinning recipe he developed at the Waukee, Iowa, Hy-Vee store.

This classic chili uses simple ingredients to get great chili flavors, with one unusual twist: a big squirt of Sriracha. Ya!