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Red Robin Red's Homemade Chili

By Todd Wilbur


Score: 5.00. Votes: 3
In stock (9880 items available)
  • $0.79
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Menu Description: "Lots of fresh ground beef and red kidney beans with a perfect blend of fresh Poblano & Chipotle peppers and plenty of seasoning. Topped with Cheddar cheese, diced red onions and tortilla strips. Not too hot, but enough flavor to know you ate it."

Ah yes, nothing like a hot bowl of homemade chili on a cool day. Red Robin serves hot, chunky chili topped with cheddar cheese, onions and crunchy tortilla strips that'll warm your soul. The Top Secret Recipes hack here can be served up the same fashion, or you can use this chili as they do in the restaurant to top homemade nachos or an open-faced chili cheeseburger. If you're one of those who prefer a higher-octane, spicier chili, just use more canned chipotles, or add some of the delicious adobo sauce that's in the can with the chilies.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 2 pounds ground beef (at least 15% fat)
  • 1/3 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 1 1/2 cups diced white onion (about 1 medium onion)
  • 3/4 cup diced poblano chili (about 1 medium chili)
  • 2 tablespoons diced canned chipotle chilies
  • 4 teaspoons minced garlic (about 4 cloves)
  • 2 15-ounce cans red kidney beans (with liquid)
  • 1 15-ounce can diced tomatoes
  • 3 tablespoons chili powder
  • 2 3/4 teaspoons salt
  • 1 tablespoon coarse ground black pepper
  • 1 1/2 teaspoons dried oregano
  • 2 cups chicken broth
  • 1 3/4 cups water
Garnish
  • 2 cups shredded Cheddar cheese
  • 1 cup diced red onion
  • 2 cups crumbled tortilla chips
  • Do This
    • Restaurant/Brand
      Red Robin
    • Instructions

      1. Brown the ground beef in a large skillet over medium heat. When there is just a bit of pink visible in the beef, add the onion, poblano, chipotle, and garlic. Continue cooking until the diced onion is just beginning to turn translucent on the edges.

      2. While the meat is browning, heat up the oil over medium heat in a large saucepan or dutch oven, and then whisk in flour to make a roux. Cook for 2 to 3 minutes or until the roux begins to turn tan in color. Add the browned ground beef mixture and the remaining chili ingredients, and bring it to a boil. Reduce the heat and simmer for 3 hours, stirring occasionally, or until the meat is tender and chili is thick.

      3. Serve 1 cup of chili in a bowl, topped with shredded Cheddar cheese, diced red onion and crumbled tortilla chips.

      Makes eight 1-cup servings.

Reviews
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
5
 
3 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
0 customers
1
 
 
0 customers
 
Belinda Stephens
Jan 19, 2013, 22:00

I was leery about having so much liquid in it, and couldn't find any poblano chilis. But it turned out wonderful! Thanks Todd!

Janet
Apr 17, 2009, 21:00

This is the chili I've been searching for! Delicious. I did make a few slight changes. I cook my own beans. I cut the salt WAY down to 1 tsp. I omit the black pepper.

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