Red Rock does chili right in Newport Beach

Greer Wylder

The Atrium Food Court at Fashion Island serves a wide range of

cuisine to please all tastes. There are a dozen popular restaurants

-- predominately national chains -- but it also has the one and only

Red Rock Chili Co., which will celebrate its first anniversary in

December. Expansion plans include sites in Wales; in a casino at Las

Vegas; and in a local Orange County restaurant.

Co-owners Carol and Paul Collis spent years developing the chili

concept restaurant, and both contribute to its success. Paul created

all the recipes, and Carol has 30 years of restaurant experience.

Instead of duplicating their first two cafes, in Old Towne Orange and

Santa Ana, which served standard cafe fare -- sandwiches, soups and

pastas -- they selected a chili theme.

First, they researched cookbooks, tried a zillion recipes,

experimented with ingredients and then threw chili parties. Their

friends voted on favorites. Five winners were selected, with one

rotating daily special. Each day, they make 32 quarts of chili with

top-quality ingredients; nothing is frozen. They only cook with

freshly ground 10% lean beef, lean chuck steak, Foster Farms chicken

breasts, firm tofu and fresh vegetables. Hot dogs are Hebrew

National, and green leaf lettuces are used in salads -- never plain

iceberg.

The daily chili line-up includes Cincinnati style. (In Cincinnati,

more chili is consumed per capita than any other city in the

country.) Carol Collis said that nearly 500 restaurants specialize in

the city’s unique chili. It’s served on everything, from spaghetti to

hot dogs. Its melange of spices include allspice, cinnamon, nutmeg

and unsweetened chocolate.

Local customers aren’t as enthusiastic about the delicately spicy

and sweet flavor. They favor the regular Red Rock chili, which is

made with ground beef, beans and a secret ingredient that adds a nice

and rich flavor. Other popular favorites are the mildly spicy white

rock chili, which is simmered with chicken breast, white beans and

mild green chilies. Vegetarians order the chili cooked with sliced

tofu, black and garbanzo beans, and sweet corn.

Atkin’s followers request the high-protein, low-carbohydrate

Caribbean chili -- one of the daily specials. It’s made without beans

and seasoned with Cajun spices, Italian sausage and Spanish green

olives. The hot rock chili is ideal for those who crave spicy foods.

“It’s knock your socks off hot,” Carol Collis said.

The wonderful flavors come from habaneros, smoked chipotles and

jalapeno chilis. Turkey chili recipes were omitted from the menu. The

Collises agreed that cooked ground turkey has an unappetizing gray

color that’s even worse under the food court’s lighting.

The chili comes in three sizes, with a choice of breads, including

hot jalapeno and original corn muffins, sour dough roll and cheese

bread lightly seasoned and topped with a mixture of cheddar, parmesan

and Monterey jack cheeses. Eight ounces costs $3.75; a 16-ounce Bowl

costs $4.95; and a 32-ounce family-size serving costs $7.95.

Red Rock prepares just about every chili-related dish available.

Most dishes are topped with freshly grated cheddar or Monterey jack

cheeses; diced onions and sour cream. Eleven selections include a

burrito ($5.75); spaghetti ($6.25); freshly baked sourdough bread

bowl ($5.75); fries ($4.25); and rice ($4.75). A chili pot pie will

debut soon.

Don’t want chili? There are fresh soups and salads. Soups include

vegetarian, home-style chicken, lentil and fresh Roma tomato basil.

Salads include fresh fruit, Greek potato, red cabbage and cucumber

dill. Party packs and catering are available, too.

The Red Rock Chili Co. is open from 11 a.m. to 9 p.m. Monday

through Saturday; and from 11 a.m. to 8 p.m. Sunday. It’s in the

lower level of the Atrium Court at Fashion Island in Newport Beach.

Call (949) 760-0752 or visit https://www.redrockchili.com.

* BEST BITES runs every Friday. Greer Wylder can be reached at

greerwylder@yahoo.com; at 330 W. Bay St., Costa Mesa, CA 92627; or by

fax at (949) 646-4170.