Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.

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Chili’s Now Serving Burritos

Grill brand expands ‘Fresh Mex’ entrees

Burritos will come Aug. 3, 2015 for the first time to Chili’s Grill & Bar menus, the brand’s research and development team has revealed.

The Dallas based division of Brinker International Inc., which sold On The Border Mexican Grill & Cantina concept in 2010, has been building its own Mexican- and Texas-inspired platform with tacos and other dishes to complement the popular Baby Back Ribs and Big Mouth Burgers parts of its menu.

The “Fresh Mex” additions coming in August include a Grilled Smoked Chicken Burrito with pico de gallo and smoky pasilla-honey chile sauce.

A new protein for Chili’s is prime rib, which will be featured in a bowl to be introduced later in the year with citrus chile rice, corn black bean salsa, pasilla honey chile sauce and jalapeƱo aioli. 

Chili’s also for the first time is adding prime rib as a protein option, the chefs said. The new protein is featured in the Smothered Prime Rib Burrito, which is served with pico de gallo, ancho chile sauce, green chile sauce and corn black bean salsa.

The protein will also show up later this year, with the addition of a new Prime Rib Bowl, served with citrus chile rice, corn black bean salsa, pasilla honey chile sauce and jalapeno aioli.

Fresco Salad

The Fresco Salad at Chili's has a fresh spring green mix tossed in honey lime vinaigrette & topped with queso fresco.

Honey Lime Vinaigrette
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 teaspoon chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Fresh Mex Pairings

Chili's is serving up fresh, flavorful ingredients at a great price with their Fresh Mex Pairings. Pick any two Fresh Mex dishes for only $8.
Create your own pairing choices: 

  • Tostada 
  • Soft Taco Chicken 
  • Quesadillas 
  • Green Chile Chicken Enchilada 
  • Sour Cream Chicken 
  • Enchilada Beef Enchilada 
  • House Salad 
  • Cup of Soup
All served with NEW citrus chile rice & black beans.

Steak Fajitas

Chili’s Restaurant Copycat Recipe

1 1/2 pounds sirloin steak
1 package dry onion soup mix
2 cups water
1 onion
1 green pepper
1 (4 oz) can  diced green chilis
soft tortillas
Garnishes: cheese, salsa, guacamole, sour cream, corn and diced tomatoes

Cut sirloin steak into bite size pieces. Place steak in slow cooker with chiles, soup mix, and water and cook on low for 6-8 hours. Slice onion and green pepper into strips and saute in olive oil. Using a slotted spoon, remove meat from crockpot and place meat, onions, green peppers, and other toppings on fajita.

Dr. Pepper BBQ Ribs

Chili's Restaurant Copycat Recipe

Serves 4-6

2 racks baby back ribs
1 large (2 liter) bottle of Dr Pepper
1/4 cup salt
2 tablespoons chili powder
1 cup water
1/2 tablespoon olive oil
1 onion, minced
2 clove garlic, minced
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/4 teaspoon cayenne pepper

Place the ribs in a large baking dish and cover with most of the Dr Pepper (leave about 1/2 cup of Dr. Pepper for later) Add the salt and soak the ribs for 2 -24 hours in the fridge.

Heat the oven to 350 degrees. Remove the ribs from the liquid, place on a baking sheet and pat them dry. Give them a good rub with the chili powder. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone. While the ribs are in the oven, heat the oil in a small pot over medium heat. Saute the onion and garlic until they're soft and add the ketchup, brown sugar, Worcestershire, apple cider vinegar, cayenne, and remaining 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.

Once the ribs have done their thing for 2 hours, remove from the oven and fire up the grill. Liberally brush the ribs with bbq sauce. When the grill is hot, cook them for 7-8 minutes on each side so they get the nice charred flavor. Remove from grill and add more sauce if desired.

Ancho Chili Ranch Dressing

Chili's Copycat Recipe

1 dried ancho pepper
1 cup mayonnaise
1 cup milk
3 tablespoons dried ranch mix

Put all the ingredients into a blender and mix until smooth.

Notes:  Pictured above is Chili's Santa Fe Wrap which has grilled chicken, lettuce, tomato, onions, grilled corn and cheddar cheese.  This dressing is also good on any southwestern salad.

Honey Mustard Dressing

Chili's Copycat Recipe

Makes about 2 1/2 cups

1 cup mayonnaise
1 cup mustard
1/2 cup honey
1/4 cup horseradish

Mix all ingredients together. Keep refrigerated.

Asian Chicken Salad

Chili's Copycat Recipe

Serves 6

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 oz.) package dried rice noodles
1 head iceberg lettuce, rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.