Things are heating up at Red Robin while temperatures drop in Hell — Hell, Michigan, that is! If the temperature in Hell fails to rise above 32 degrees Fahrenheit on any given day between Tuesday, Feb. 19 and Sunday, Feb. 24, then Hell has officially frozen over! To celebrate, the gourmet burger expert will help guests warm up with a free cup of Red’s Chili Chili™ on Tuesday, Feb. 26. For the first 100 guests who visit participating restaurants nationwide on that day, it may be a cold day in Hell, but a fiery-fun-time at Red Robin!* What do you do when a chili craving strikes? Order our meaty blend of beans, spices and hearty peppers, quickly. Topped with Cheddar, onions and tortilla strips.
Red’s Chili Chili is a savory meal-starter made with a meaty blend of beans, spices, hearty peppers, and topped with cheddar, onions and tortilla strips. No matter how low the mercury drops outside, Red’s Chili Chili will light a fire in the belly of the chilliest guest!
John Colone , mayor and owner of Hell, Mich., will help monitor temperatures and serve as Red Robin’s local weather expert for the week. John and his team of weather-monitoring “Hell-raisers” will alert guests if Hell freezes over.
“With Hell freezing over, Red Robin is bringing tasty new meaning to this age-old expression,” said John Colone . “As the official weather-watcher of Hell, I’ll be rooting for cold temperatures so that Red Robin guests can enjoy this devilish deal!”
“Offering all of America the chance to try our delicious, freshly prepared chili and having some fun in the process is classic Red Robin,” said Denny Marie Post , Red Robin’s senior vice president and chief menu and marketing officer. “We love to treat our guests to the best. We brought our famous recipe black bean chili back to our menu this year along with the Chili Chili Cheeseburger. On its own or with one of our craveable burgers, Red’s Chili Chili is not to be missed.”
For more information on this limited-time-offer or to find a restaurant location near you, visit www.redrobin.com.
