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Thursday, June 29, 2017

Red Robin Chili

2 lbs. ground beef
3 oz/84ml vegetable oil
1/3 cup/43g 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/420g.) 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. 

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