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Red Robin Chili

    2 lbs. ground beef
    3 oz vegetable oil
    1/3 cup flour
    1 onion, diced
    1 poblano chili, diced
    2 tablespoon diced smoked chipotle chilies (from can)
    5 cloves garlic, minced
    2 cans (15 oz. each) kidney beans, drained
    1 (15 oz.) can diced tomatoes
    3 tablespoons chili powder
    2 1/2 teaspoons sea salt
    1 tablespoon black pepper fresh ground
    1 1/2 teaspoons Mexican oregano powder
    2 1/4 cups chicken broth
    1 1/2 cups water

    shredded sharp cheddar cheese
    sour cream
    crumbled tortilla chips
    diced red onion
    lime wedge

  Brown beef until almost done then add chipotle, poblano, garlic, and
 onion. Cook until onion is transparent. Heat oil in a 4 quart stock
 pot. Add flour and whisk continuously until mixture is tan. Add beef
 mixture and remaining ingredients. Bring to a boil then simmer for
 about three hours, depending on how thick you like it. Stir every
 half hour.

  Serve chili topped with cheese, spoonful of sour cream, red onion
 and crumbled chips. Squeeze lime wedge over top for extra tang.