I use a CFC and recirculate into the kettle. During the summer, I can get the wort down to about 90 (hot Texas ground water). After everything settles, I pump it over to the keg fermenter, seal it up, and let the chest freezer take it down to pitching temp. With good sanitation practices, this has never been a problem.
I have a pond pump and have recirculated ice water through the chiller once I get it down as low as I can go with the groundwater. This works great, but it is a lot of extra work. By that point in the day, I'm ready to be done, and it's just to easy to seal up the keg fermenter and let the chest freezer do the work.