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.

Search This Blog


Chili's Frozen Products


Chili's is rolling out a grocery line, but you might not recognize the menu.
The chain's freezer case of feature single and multi serving dishes comes a long time after other casual dining chains like TGI Friday's and P.F. Chang's introduced frozen food at the supermarket.
The line will be available at some 14,000 supermarkets including Walmart, Kroger, Safeway, Food Lion, H-E-B, Meijer, Giant Eagle and Publix, among many others.

Bellisio Foods, a leading frozen foods manufacturer, is partnering with Chili’s Grill & Bar to introduce a new line of licensed frozen meals — boldly flavored and deliciously prepared — that consumers can easily serve at home.

The “Chili’s Inspired” frozen foods include:

  • Cajun Chicken Alfredo
  • Nacho Potaoes 
  • Bacon Mac and Cheese
  • Chicken Bacon Ranch
  • Cheesy Chicken Pasta Florentine
  • Chipotle Chicken and Potatoes
  • Mango Chicken with Rice
  • Sweet Bourbon Pork with Rice
  • Island Chicken and Rice
  • Chicken and Pasta with Green Chiles
  • Chicken Fajita Rice
  • Pepper Jack Mac and Cheese
  • Bacon Mac and Cheese
  • Nacho Potatoes with Beef and Bacon
  • Chicken Bacon Ranch
  • Cheesy Chicken Pasta Florentine
  • Bacon Mac and Cheese
  • Chicken Bacon Ranch
  • Loaded Chicken Enchilada Soup

Fresh Mex Bowls


  • Chipotle Fresh Mex Bowl - Made with house made corn & black bean salsa, rice & chipotle pesto. Topped with cheddar cheese, house made pico de gallo, fresh field greens, chopped cilantro, crispy tortilla strips, fresh sliced avocado & a drizzle of cumin lime sour cream. 

  • Margarita Fresh Mex Bowl - Made with house made corn & black bean salsa, rice & black beans. Topped with house made pico de gallo, fresh field greens, chopped cilantro, crispy tortilla strips, fresh sliced avocado & a drizzle of margarita sauce.

$20 Dinner For 2


Share an Appetizer & Two Full-Size Entrees. No substitutions. Price does not include beverage or tax. (Offer valid only at participating US locations. Excludes Hawaii and Alaska locations. Appetizer and Entree availability may vary.)

Pick 1 Appetizer

  • Fried Cheese
  • Crispy Onion & Jalapeno Stack
  • Tostada Chips & Salsa
  • Tostada Chips & Fresh Guacamole
  • Half Order of Texas Cheese Fries

Select Two Full Size Entrees

  • Fajitas (Choose Grilled Chicken and/or Pork Carnitas)
  • Half Rack of Baby Back Ribs with Homestyle Fries (Choose Original or Memphis Dry Rub)
  • Mango Chile Tilapia 
  • Mango Chile Chicken 
  • Grilled Chicken Salad 
  • Classic Bacon Burger
  • Cajun Chicken Pasta
  • Margarita Grilled Chicken 
  • 6 oz. Classic Sirloin
  • Bacon Ranch Chicken Quesadillas
  • Original Chicken Crispers
  • Crispy Chicken Crispers
  • Crispy Honey Chipotle Chicken Crispers

Top Shelf Enchiladas


  • Beef Short Rib Enchiladas - 3 baked enchiladas filled with tender beef & Monterey Jack cheese. Topped with green chile sauce, melted 3 cheese blend, chopped cilantro, a drizzle of cumin lime sour cream and house made corn & black bean salsa.

  • JalapeƱo BBQ Chicken Enchiladas - 3 baked enchiladas filled with seasoned chicken, Chili's classic BBQ sauce & Monterey Jack cheese. Topped with sour cream sauce, melted 3 cheese blend, a drizzle of Chili's classic BBQ sauce and house made pickled onion & jalapeno relish.


  • Green Chile Chicken Enchiladas - 3 baked enchiladas filled with seasoned chicken & Monterey Jack cheese. Topped with melted 3 cheese blend, chopped cilantro & house made corn & black bean salsa.

  • Sour Cream Chicken Enchiladas - 3 baked enchiladas filled with seasoned chicken & Monterey Jack cheese. Topped with melted 3 cheese blend, chopped cilantro & house made corn & black bean salsa.

  • Beef Enchiladas - 3 baked enchiladas filled with taco seasoned beef & 3 cheese blend. Topped with ancho sauce, melted 3 cheese blend, chopped cilantro & house made corn & black bean salsa.

All of the enchiladas at Chili's are served with black beans and rice.

Firecracker Tilapia

Chili's Copycat Recipe

Serves 4

1 teaspoon vegetable oil
1 teaspoon minced garlic
1/3 cup dark brown sugar
2 tablespoons water
1/4 cup Kikkoman hoisin sauce
2 tablespoons chili paste
1 teaspoon minced cilantro
1/4 teaspoon soy sauce
2 1/2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons minced garlic
1/4 cup minced red bell pepper
2 tablespoons chopped white onion
2 tablespoons chopped green onion
1/2 cup (4 ounces) bottled pimentos (sliced or diced), with liquid
1 1/2 cups water
3 tablespoons apple cider vinegar
2 teaspoons chili paste
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons soy sauce
1/2 teaspoon sesame seeds
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon ground black pepper
4 tilapia fillets
2 tablespoons melted butter
sesame seeds
minced cilantro

To make glaze: Saute 1 teaspoon garlic in 1 teaspoon oil over medium low heat in small saucepan. Add brown sugar, 2 tablespoons water, hoisin sauce, 2 tablespoons chili paste, 1 teaspoon cilantro and 1/4 teaspoon soy sauce. Simmer 5 minutes until thickened. Add rice vinegar, then remove sauce from heat. Cover until needed.

To make red chile tapenade: Saute 1 1/2 teaspoons garlic, red bell pepper and onions in 1 tablespoon oil over medium low heat for 2-3 minutes. Combine bottled pimentos with 1/2 cup water in blender; blend on high speed until smooth. Add pureed pimentos, 1 1/2 cups water, vinegar, 2 teaspoons chili paste, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons soy sauce, sesame seeds, salt, dried parsley and black pepper to saucepan. Simmer for 1 hour or until liquid has cooked off and mixture is thick paste. Cover and cool.

To make fish:  Preheat large skillet over medium heat. Brush both sides of fish with melted butter and season with salt and pepper. Cook fillets in preheated pan 4-5 minutes per side or until golden brown. Use spatula to place each fillet on serving plate and brush top of each fillet with glaze. Spoon a few teaspoons of tapenade onto center of each fish fillet. Sprinkle with sesame seeds and minced cilantro. Serve fish with rice and vegetables.

Peanut Buttercup Cheesecake

Chili's Copycat Recipe

1 cup graham cracker crumbs
1/4 cup Oreo chocolate cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) packages cream cheese, softened
3 eggs
1 cup sour cream
1 cup sugar
1 1/2 teaspoon vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular size Reese’s peanut butter cups

Preheat the oven to 350 degrees. In a medium bowl combine the graham cracker crumbs, chocolate cookie crumbs and melted butter. Press the crumbs firmly over just the bottom of an 8-inch spring form pan. Bake for 6 to 8 minutes.

When the crust is cool, spread the peanut butter in a circle in the center of the crust. (you may soften the peanut butter for 30 seconds in the microwave to make it easier to spread.) You don’t need to spread the peanut butter to the edge, leave about an inch margin all around. You’ll need two separate bowls for the two fillings, one larger then the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth.

Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Add the chocolate syrup to this mixture and combine. Pour the larger bowl of filling into the pan and spread it evenly over the crust. Pour the chocolate filling into the the filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough.

Lower the oven temperature to 350 degrees. Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface of the filling.

Unwrap the peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. Chill. Slice the cake 5 times through the middle to make 10 slices.

Mix and Match Fajitas


Mix and match fajitas introduced earlier in the month offer customers a pick two or three option of grilled chicken, steak, shrimp or pork carnitas atop a bed of sizzling bell peppers, onions, chipotle-garlic butter and chopped cilantro. The dish is presented with a variety of new toppings, which includes cheddar cheese, fresh guacamole, pickled onion and jalapeno relish, cumin lime sour cream, house-made pico de gallo and fresh salsa, plus flour or corn tortillas.

Bring the spicy flavors south of the border to your own home. This copycat recipe of Chili's chicken fajitas taste just like the original. Sauteed with red and green bell peppers, and topped with fresh cilantro, this is a great fajita recipe. I can hear the sizzling already!

Meat Marinade
1/2 cup vegetable oil
1 tablespoon chili powder
1/2 tablespoon crushed coriander
1/2 tablespoon crushed peppercorns
1 teaspoon soy sauce
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
4 sprigs of fresh cilantro, chopped
1 bay leaf
1 jalapeno pepper, chopped

Meat and Vegetables
2 chicken breasts, cut into strips (and beef or shrimp)
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into strips

Combine marinade ingredients and pour over chicken, let sit overnight or 2 hours if in a hurry. Drain meat.
Heat two ounces of oil in a heavy skillet and add meat, cook for 2 minutes. Add vegetables and cook until meat is done and vegetables are crispy. Pour over tortillas with your favorite toppings.

Guiltless Chicken Platter

Chili's Grill & Bar Recipe

Serves 4

Pueblo Rice
2 tablespoons oil
2 tablespoons butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 teaspoon seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice

Chicken and Vegetables
4 (6-oz.) chicken breasts
3 1/2 cups veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2 3/4 cups pueblo rice (see recipe below)

To make the Pueblo Rice: Saute the veggies in the oil and butter until cooked. Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer. Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes. Remove from heat, and let stand until rice is tender. (Makes more than needed for the recipe)

To make the chicken and vegetables: Grill chicken breasts about 4 1/2 minutes on each side. Place veggies in the microwave to steam approx. 2 minutes. Place thawed corn in the microwave to steam approx. 3 minutes. Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.