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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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



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


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



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



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



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.

Margarita Chicken Bowl



MARGARITA CHICKEN BOWL
Chili's Bar and Grill Copycat Recipe

2 tablespoons fresh lime juice
1/8 teaspoon chopped garlic
1/8 teaspoon each salt and black pepper
2 tablespoons finely chopped cilantro
1 (3 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
1/2 cup cooked rice
1/2 cup chopped tomatoes
3 tablespoons finely chopped red onion
2 tablespoons drained and chopped jarred jalapeƱo slices
1/2 cup mixed salad greens
3 tablespoons canned black beans, drained and rinsed
3 tablespoons frozen sweet corn kernels, thawed
1/2 ounce sliced avocado (about 1/8th of an avocado)
3 baked tortilla chips, lightly crushed

Optional garnishes: chopped cilantro, lime wedges

In a medium bowl, combine lime juice, garlic, salt, pepper, and 1 tablespoon cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard any excess marinade. Cook for about 4 minutes per side, until cooked through. Once cool enough to handle, slice into strips.

If needed, heat up cooked rice. In a medium bowl, combine rice, tomatoes, onion, jalapenos, and remaining 1 tablespoon of cilantro. Mix well. Top with sliced chicken and remaining ingredients.