Best Rainbow Drive Inn Local Kine Chili Recipes

RAINBOW DRIVE-INʻS CHILI BY CHRIS IWAMURA OF RAINBOW DRIVE-IN

Rainbow Drive-Inʻs Chili by Chris Iwamura of Rainbow Drive-In image

Ever wonder how many plate lunches Rainbow Drive-In produces in one day?Today, the Kapahulu location produces over 1000 plates daily, and Lanai is in that count a number of times a week for sure. We were 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.

Provided by As Seen On OC16

Time 30m

Number Of Ingredients 12

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))
1 DICED JALAPENO ((NOT ON RECIPE PACKET))
RICE, MAC, FRIES, TOTS, WIENERS, HOT DOG/BUN, PATTIES, EGGS CHILI MOCO
CHEESE, ONIONS, GREEN ONIONS, RED DEVIL

Steps:

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 WORCHETERSHIRE 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!

Nutrition Facts : Calories 231 kcal, Carbohydrate 1 g, Protein 16 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 64 mg, Sodium 67 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

RAINBOW DRIVE INN LOCAL KINE CHILI RECIPE - (4/5)

Rainbow Drive Inn Local Kine Chili Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 23

Ingredients

1 1/2 lb Ground beef
1/4 lb Bacon, chopped into 1/4"x1/4" cubes
2 Medium Onions, Chopped
1 C Celery, chopped
1 Large Bell Pepper, finely chopped
3 Cans Kidney beans drained, save liquid(see below)
3-4 Cans Tomato sauce
1 Can Tomato Paste
1 - 1 1/2 C Bean "liquid" or water
2 Tb Ketchup
2 Tb Red wine
2 Bay leaf
3-4 Tb Chili powder
1/2 Chicken Bullion Cube
1-2 tsp Sugar
1 Tb Oregano
1 Tb Paprika
1/4 tsp Cumin
1/4 tsp Grated Ginger
3-4 Cloves Garlic, minced
1 tsp Red Pepper Flakes
1 tsp Worcestershire sauce
1-2 Tb Mayonnaise(Best Foods or Hellman's)

Steps:

1 - Brown bacon over medium heat, when the bacon starts getting crisp add the Onions, Celery, Bell Pepper, Ginger, Pepper Flakes, and Garlic, stirring to prevent browning. 2 - Once the onion turns translucent, add the Ground Beef, and brown. 3 - When the ground beef is browned add beans, tomato sauce, tomato paste, bean liquid(start with 1 cup), beans, bullion, sugar, oregano,bay leaf, and cumin. Bring to a low boil, than reduce to a simmer. 4 - When chili has been simmering for 5-6 minutes, add in Worcestershire, chili powder(start with 2 Tb), red wine, and paprika. Let simmer for a few minutes, taste and adjust flavor. 5 - Simmer for 30 minutes, and mix in 1-2 Tb Mayonnaise.