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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New Menu Items at Chili's


Chili’s Grill & Bar New Items:

  • Sunrise Burger (pictured): A burger topped with a cage-free egg, pepper Jack cheese, applewood smoked bacon, lettuce, red onion , tomato and Chili’s signature sauce
  • Ultimate Bacon Burger: A burger topped with a double portion of applewood smoked bacon, cheddar cheese, jalapeño aïoli, Buffalo sauce, pickles, lettuce, red onion, tomato and honey chipotle sauce

Availability: Permanent

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Chili's Grill & Bar New Items: 

  • Honey Chipotle Shrimp & Sirloin Sizzling Steak: USDA Choice sirloin with chile spices, topped with seared honey-chipotle glazed shrimp and chopped green onions, served with grilled asparagus, garlic roasted tomatoes and homestyle fries
  • Citrus Chile Avocado Sirloin Sizzling Steak: USDA Choice sirloin with Chili’s seasoning, spicy citrus chile sauce, grilled avocado and chopped cilantro, served with grilled asparagus, garlic roasted tomatoes and homestyle fries
  • Char Crusted Sirloin Sizzling Steak (pictured): USDA Choice sirloin with ancho-garlic rub, chopped green onions and a side of smoky pasilla-honey chile sauce served with grilled asparagus, garlic roasted tomatoes and homestyle fries


Chili's Bar and Grill Cocktail Recipes

Blueberry Pineapple Margarita

3 oz BP Infused Tequlia
2.5 oz Fresh Sour
Blueberry & Pineapple Garnish

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Corona Rita 

1 1/4 oz Cuervo Tequlia
3/4 Juarez Triple Sec
2 oz Fresh Sour
1 bottle Corona
Lime Garnish

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901 Blackberry Smash

1 1/2oz 901 Tequila
3/4 oz Juarez Triple Sec
2 1/2 oz Fresh Sour
1/2 oz Blackberry Syrup
Smash Blackberries

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Grapefruit Margarita

1 1/2 oz 901 Tequila
2 oz Grapefruit juice
1 oz Fresh Sour
Topped with Sprite
Lime Garnish

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Triple Berry Margarita

2 oz Suaza Blue Tequlia
1 1/2 oz Blackberry Infused Syrup
1/2 oz strawberry puree
1 oz Fresh Sour
Blackberry & Blueberry Garnish

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Tropical Sunrise Margarita 

1 1/2 oz Hornitos Tequila
3/4 oz Melon Liquer
1 oz Pineapple Juice
3 oz Sweet & Sour
1/2 oz Cherry Grenadine
Lime Garnish

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Bahama Mama

1/2 oz malibu
1/2 oz myer's rum
1/2 oz rum
1/2 oz dekuyper creme de banana
1 oz oj
splash sprite

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Bay Breeze

1 1/4 oz vodka
2 oz pineapple juice
splash cranberry

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Bloody Maria

1 1/4 oz cuervo gold
5 oz bloody mary mix
salt rim
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Bloody Mary 

1 1/4 oz vodka
5 oz Bloody Mary mix
salt rim

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Cape Cod 

1 1/4 oz absolut
2 oz cranberry

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Chi Chi

1 1/4 oz vodka
3 oz pina colada mix

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Dirty Mother

1 1/4 oz brandy
3/4 oz kahlua

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Dirty White Mother

1 1/4 oz brandy
3/4 oz kahlua
1 oz half and half
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Dreamsicle 

1 1/4 oz amaretto
2 scoops ice cream
2 oz oj
1/2 scoop ice

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Hurricane 

1 oz rum
1 oz myers rum
2 oz oj
2 oz pineapple
splash grenadine

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Irish Tea 

1/2 oz gin
1/2 oz rum
1/2 oz vodka
1/2 oz dekuyper melon
3 oz sour

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Key Lime Pie

3/4 rum
3/4 dekuyper creme de cacao
2 scoops ice cream
1 packet sugar
1 oz rose's lime
1 oz half and half

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Long Beach Tea 

1/2 oz rum
1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
2 oz sour
splash cran

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Long Island Tea 

1/2 oz rum
1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
2 oz sour
splash coke

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Lynchburg Lemonade 

1 1/2 oz jack
1/2 oz triple sec
3 oz sour
splash sprite

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Mai Tai 

1 1/2 oz rum
1/2 oz triple sec
1/2 oz rose's lime
1 oz pineapple
1 oz oj

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Madras

1 1/4 oz vodka
2 oz oj
splash cran

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Miami Iced Tea 

1/2 oz rum
1/2 oz gin
1/2 oz vodka
1/2 oz dekuyper peachtree
3 oz sour

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Mud Slide

3/4 oz vodka
3/4 oz kahlua
3/4 oz baileys
1 oz half and half
1/2 scoop ice
2 scoops ice cream

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Rum Runner

3/4 oz malibu rum
2 oz cran
2 oz pineapple
float myers

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Seabreeze

1 1/4 oz vodka
2 oz grapefruit
splash cran

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Singapore Sling

1 1/4 oz gin
1/2 oz triple sec
1 oz sour
splash sprite
float grenadine and brandy
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Sloe Gin Fizz

1 1/4 oz dekuyper sloe gin
4 oz sour
splash soda

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Strawberry Shortcake

1 1/4 oz amaretto
2 oz strawberry puree
2 scoops ice cream

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Texas Beach Tea 

1/2 oz cuervo gold
1/2 oz vodka
1/2 oz rum
1/2 oz triple sec
2 oz sour
splash cran

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Texas Tea 

1/2 oz vodka
1/2 oz gin
1/2 oz rum
1/2 oz tequila
3 oz sour
splash coke

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Zombie 

1/2 oz myers
1/2 oz rum
1/2 oz brandy
2 oz pineapple
1 oz oj

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 jalapeño 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



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.