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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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.

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.

Black Bean Burgers

Chili's Copycat Recipe

Makes  4 servings

Black Bean Burgers:
1 1/2 ( 16 oz.) cans black beans, rinsed and drained
2 tablespoons chopped white onion
1/4 cup or 4 tablespoons diced red bell pepper
1/2 teaspoon cayenne pepper
1/2 of an egg
1/2 cup bread crumbs
1 tablespoon fresh cilantro or parsley, chopped
1 tablespoon olive oil or vegetable oil

4 gourmet wheat hamburger buns
low fat ranch dressing
shredded iceberg lettuce
red onion

Mix one egg in a bowl. Use half of the mixture in the next step. Combine black beans, onion, bell pepper, cayenne, egg, bread crumbs and cilantro or parsley in food processor and blend. If the mixture is not dry enough to shape, add more bread crumbs. Form and shape into four patties. For best results make 24 hours ahead and refrigerate so patties will set well.

Heat 1 tablespoon olive oil in large frying pan over medium heat. Fry the patties 2 minutes each side. Arrange sandwich with patty, low fat ranch dressing, red onion, pickles and one slice of tomato for each sandwich.

Making Bread Crumbs Tip:  Cut fresh bread into cubes. Place them on a baking sheet and bake at 350 degrees until crisp, about 15 to 20 minutes. Process the cubes in a blender or food processor until finely ground

Honey Chipotle BBQ Sauce

Chili's Copycat Recipe

1 cup light corn syrup
1/4 cup any barbecue sauce
3 tablespoons orange juice
1/2 teaspoon salt
1/4 cup honey
1/2 teaspoon crushed red pepper
a pinch chili powder

Mix all ingredients together and microwave on high for one minute to let flavors blend. Coat your favorite fried chicken strips.

Shiner Bock BBQ Sauce

Chili's Bar and Grill Copycat Recipe

canned chipotle peppers in adobo
1/4 cup Mushroom Soy Sauce
1 cup tomato paste
1/4 cup canned chicken broth
1/3 cup ketchup
1/4 cup apple cider vinegar
1/2 Shiner Bock Beer, bottled
3/4 cup malt syrup
1 1/2 cup water
1/3 cup minced garlic
1 tablespoon chili powder
1/8 cup onion powder
1 tablespoon black pepper
3 1/2 cup light brown sugar
1/2 tablespoon Kosher salt

Puree the chipotle in adobo mixture in a blender or food processor until smooth and place 1/4 cup of the can in a medium sauce pot. Add all liquid ingredients to sauce pot and whisk to mix thoroughly. Bring sauce to a very slow simmer. Stir occasionally. Add minced garlic and all of the dry ingredients, whisk to mix thoroughly. Simmer over low heat for 20 minutes, stirring every 4 to 5 minutes to ensure the sauce doesn't stick or burn to the bottom of the pot. Remove sauce from heat and baste onto ribs.

Notes:  Chili's uses this BBQ sauce on hamburgers and ribs. It is also good on chicken.

Tortilla Crunch Chicken Fingers

Chili's Bar and Grill Copycat Recipe

Serves 6

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Heat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thickness. Cut into 1/2 x 3 inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.