Home Cooking: Chili's Grill and Bar's Best Recipes You Can Do At Home

Chili's Grill & Bar is a restaurant chain with over 1,000 casual dining restaurants, mostly located in the United States and Canada.

Chili's serves American food influenced by Tex-Mex cuisine.

Appetizers include a spicy boneless and bone-in Buffalo wings, sweet "Sweet-Chile Glazed wings", nachos with various toppings, Southwestern eggrolls, the Triple Dipper, spinach and artichoke dip, tostada chips and salsa, and a spiced cheese dip the company calls "Skillet Queso".
Entrées include hamburgers which the company calls "Big Mouth Burgers", fajitas, quesadillas, and baby back ribs. Chili's also serves a variety of alcoholic drinks and desserts, including such items as a molten chocolate cake.

Entrees include FIRE-GRILLED JALAPEÑO STEAK QUESADILLAS - Grilled jalapeno seasoned steak with jalapeño Jack cheese, jalapenos and grilled onions in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and ancho-chile ranch dressing -- and FIRE-GRILLED BACON RANCH CHICKEN QUESADILLAS - Fajita-marinated chicken, applewood smoked bacon, mixed cheese, Ranch dressing and a kick of southwestern spice in fire-grilled tortillas. Served with sour cream, house-made pico de gallo and salsa-ranch dressing...


> > > Here's a chef's secret: We constantly run down "fast food" restaurants. But there are actually a few where we will take a date, family or guests. Chili's Grill & Bar is one of those. Of course, we can't help being true chefs -- we steal their best recipes.
So -- if you want to really impress someone -- take them to Chili's! If you have a hot date, maybe that special you-know-who you just met on WUVING.com or somewhere, it's a great romantic setting.

But if you want to save money -- and impress them too -- here's the original recipes -- easily cooked right in your own kitchen...


--Chili's Chicken Enchilada Soup--
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil.

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.


--Chili Powder--
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup.


--Chili's Grilled Caribbean Chicken Salad--
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained tortilla chips

PICO DE GALLO:
2 med. tomatoes , diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt

Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar
1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice

Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours.
Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4-5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens.
Divide the pineapple and sprinkle on salads.
Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.


--Chili's Steak Fajitas--
Mix together in a bowl:
1 cup soy sauce
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoons minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2 lb. sirloin or flank steak
Pour sauce (reserve 1/4 cup) over steak.
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips.
Heat skillet over medium high.Add drained meat and:
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced

Stir-fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.


Enjoy!