A hearty and flavorful dish, Chili is a perfect blend of tender meat and beans with spices, tomatoes, and peppers. This comforting main course is ideal for warming up on a chilly day and is perfect for serving family and friends!
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Chili by Chef Christopher Iwamura of Rainbow Drive-In
Ever wonder how many plate lunches Rainbow Drive-In produces in one day? Today, the Kapahulu location produces over 1000 plates daily, and im in that count a number of times a week for sure. Im happy to finally bring in CEO, Chris Iwamura of Rainbow Drive-In to share their story. The late Seiju Ifuku, founder of Rainbow Drive-In was born 1915. He was raised in Okinawa and moved to Hawaii where he joined the army and learned to cook. In 1961, in the midst of major economic changes in Hawaii, he and his wife, the late Ayako Ifuku took a chance and opened Rainbow Drive-In in Kapahulu. They served 50-cent chili and rice plates, $1 BBQ beef plates, 25-cent hamburgers and 14-cent fries. Seiju and Ayako’s philosophy was to serve plates with generous portions of hearty, simple food with two scoops of rice and a side of macaroni salad at a reasonable price. This continues to be the restaurant philosophy today and is sure to be the reason for its great success. Every day, locals and visitors from around the world dine at the restaurant for big, hearty meals… the classic, Hawaii-style plate lunch. We are excited to have Chris Iwamura in the kitchen to give us some insight into their success and a few secrets to their recipes.
Equipment
- MEASURING SPOONS & CUPS
- SMALL BOWLS FOR WATER, TOMATO, ONION, GROUND BEEF, KIDNEY BEANS, TOMATO PASTE, ADDITIONAL WATER, L&P, JALAPENOS
- SPOON FOR MIXING
- LARGE POT/PAN/WOK
- LARGE WOODEN SPOON
- BURNER
- SERVING PLATTER
- LADLE OR SERVING SPOON
- PLATES FOR TASTING
- PRE-MADE PLATING OPTIONS: RICE, MAC, FRIES, TOTS, WIENERS, HOT DOG/BUN, PATTIES, EGGS CHILI MOCO OTHER INGREDIENTS: CHEESE, ONIONS, GREEN ONIONS, RED DEVIL
Ingredients
- 1 PACK RAINBOW DRIVE-IN CHILI SEASONING
- 2 Cups WATER
- 1 Med TOMATO DICED
- 1/2 Med ONION DICED
- 2 Lbs GROUND BEEF
- 2 15 OZ CANS KIDNEY BEANS
- 1 6 OZ CAN TOMATO PASTE
- 6 OZ ADDITIONAL WATER
- 1 DASH WORCESTERSHIRE SAUCE LEA & PERRINS
- SALT
- 1 DICED JALAPENO NOT ON RECIPE PACKET
Instructions
- COMBINE WATER, TOMATO AND ONION IN A POT AND BRING TO A BOIL.
- ONCE BOILING, ADD THE MEAT AND COOK FOR 10 MINUTES, STIRRING TO BREAK APART.
- ADD BEANS WITH LIQUID, TOMATO PASTE, ADDITIONAL 6 OZ OF WATER, CHILI SEASONING, AND WORCESTERSHIRE SAUCE.
- NOT ON PACKET INSTRUCTIONS. ADD JALAPENO FOR EXTRA SPICE.
- BRING TO A BOIL, THEN SIMMER FOR 5 MINUTES.
- ADD SALT TO TASTE AND SERVE!
- SERVES 10.
Nutrition
Calories: 249kcalCarbohydrates: 4gProtein: 17gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 201mgPotassium: 458mgFiber: 1gSugar: 3gVitamin A: 412IUVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 6mgCalcium: 27mgIron: 2mg
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