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.
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
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.
1 1/2 pounds sirloin steak
1 package dry onion soup mix
2 cups water
1 green pepper
1 (4 oz) can diced green chilis
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
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.