Chili's Recipes

Welcome to the Chili’s Secret Recipe Archive.

If you like the recipes below, you’ll love our America’s Restaurant Recipes cookbooks - The full list of secret recipes


Chili’s Skillet Queso

1 brick Kraft Velveeta Cheese (2 lb.)
2 cans Hormel No-Bean Chili

Just heat in together in a crock pot for a few hours or until melted. For the most accurate texture mix sauce in a blender. Serve with heated corn chips.

Chili’s Black Beans

2 (15.5 oz.) Cans of Black Beans
1/2 tsp. Sugar
1/2 tsp. Chili Powder
1/2 tsp. Garlic Powder

Place in sauce pan and mix through.

Let simmer for about 20 - 25 minutes.

Place beans on the bottom of plate. They should cover the middle of the plate. Place Chicken Breast in the middle, your serving of rice on the side, and a generous helping of pico de gallo.

Chili’s Awesome Blossom

1 Prepared Onion
2 1/2 C. Flour
2 tsp McCormick Seasoned Salt
1/2 tsp. Coarsely Ground Pepper
1/4 tsp. Garlic Powder
1 C. Butter Milk

Mix all dry ingredients together.

Onion may be sliced like a blossom by cutting the top 1/4 off, the top has the stem. Then peel and be very careful to leave the root intact.

Carefully slice from the top of the onion down but stop about 1/2" before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete, soak onion in cold ice water for 1/2 hr. so the onion’s petals will start to open up and bloom.

Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk and back in flour mixture.

Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed.

Dipping Sauce

1/2 C. Sour Cream
2 Tbsp. Catsup
1/2 tsp. McCormick Seasoned Salt
1/8 tsp. Red Pepper
1 1/2 tsp. Fresh Horseradish
1/4 tsp. Paprika

Mix all together and serve in the middle of the onion blossom. Garnish with paprika and just a dash of red pepper.

Chili’s Twisted Lemonade Twist

1 ounce Sauza Commemoritiva Tequila
1/2 ounce Cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose’s lime juice
1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice. Shake. Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.

Chili’s Electric Lemonade

1 1/4 ounces vodka (Bacardi Limon if you please)
1/2 ounce Blue Curacao
2 ounces sweet and sour mix

Mix in a mixer, top with a splash of 7-Up, and garnish with lemon squeeze

Chili’s Grilled Chicken Pasta

2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 to 2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces linguine or fettuccine, cooked and drained
Grated Parmesan cheese, optional

Place chicken and Cajun seasoning in a bowl or re-sealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes.

Reduce heat.

Add cream and seasoning; heat through.

Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.

Chili’s Monterey Chicken Recipe

1 boneless skinless chicken breast
2 teaspoons barbeque sauce (Bull’s Eye is best)
2 slices of well cooked bacon, drained
1/4 c… mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper.

Spray a nonstick skillet with cooking spray; cook chicken until done.

Transfer to a serving plate.

Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave.

Sprinkle with a small amount of cold chopped tomatoes and chives.

Chili’s Tortilla Crunch Chicken Fingers

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

Preheat oven to 375 degrees F.

Coat a large baking sheet w ith 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.

Chili’s Margarita Grilled Chicken

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
Fresh ground black pepper, to taste

Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.

When ready to prepare, drain and dust chicken breasts with black pepper.

If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating.

Braise the chicken breasts until done on each side. Place chicken breasts atop Chili’s Black Beans.

Serve with a serving of your favorite Mexican rice and Chili’s Pico de Gallo.

Chili’s Low-Fat Fajitas

Chili’s Chicken Enchilada Soup

1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 teaspoons ground Cumin
2 teaspoons Chili Powder
2 teaspoons granulated Garlic
1/2 teaspoon Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.

Saute 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 sauteed 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.

Chili’s Southwest Chicken Chili

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
shredded cheddar cheese
sour cream for garnish (optional) tortilla chips

In 5-quart or larger pot, heat the vegetable oil over medium heat.

Add the onions and saute along with bell pepper, jalapeno and garlic.

Cook until onions are soft and transparent, and vegetables are tender.

Do not remove from heat. In a medium mixing bowl or other container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Mix well with a spoon or other utensil until consistently blended.

Pour this mixture into the vegetable mixture. Add the tomatillos and diced green chiles to pot. Stir well and bring to boil.

Add beans and chicken, then reduce heat and simmer for at least 10 minutes.

When the chili is ready it should have thickened slightly.

Pour into servings bowls, and sprinkle shredded cheese over the top. Top with a dollop of sour cream and serve with tortilla chips on the side.

Makes about 4 quarts.

Chili’s Black Bean Soup

1/4 cup olive oil
1/4 cup yellow onion, diced
1/4 cup carrots, diced
1/4 cup green bell pepper, diced
4 beef bouillon cubes
1 cup boiling Water
1 1/2 quarts (3 pounds) canned black beans, not drained
2 tablespoons cooking sherry
1 tablespoon distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
2 teaspoons garlic, granulated
2 teaspoons salt
1/2 teaspoon black pepper, ground
2 teaspoons chili powder
8 ounces smoked sausage, small dice
1 tablespoon cornstarch
2 tablespoons water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saute the vegetables until they are tender.

Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

In a blender, puree 1 quart of the soup, and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoon water.

Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish

Chili’s Chicken Mushroom Soup

1/4 cup (1/2 stick) margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrots, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms (about one
8 ounce package), cut into 1/8-inch slices
1/2 cup all-purpose flour
5 1/2 cups chicken broth
Pinch of dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 pound diced cooked chicken

Melt margarine in large heavy pot.

Add vegetables and saute until tender over medium-low heat.

Slowly sift flour over vegetables and let cook briefly, stirring regularly.

Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly.

Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes.

Serve immediately.

Chili’s Chocolate Brownie Sunday

1 Pkg. Fudge Chocolate Brownie Mix
1 (14 oz.) Pkg. English Walnuts (coarsely Chopped)
13"x9" Baking Pan
Vanilla Ice Cream
1 Small Jar Fudge Topping
1 Small Jar Maraschino Cherry’s

Follow the directions on the package of brownie mix for fudge style brownies and add 1 1/2 cups coarsely chopped walnuts to mix and stir.

Pour batter into a 13"x 9" pan so the brownies will not be excessively thick.

Bake according to directions but do not over bake. We like ours a
little underdone.

To assemble on your individual serving plate: warm a 4"x4" slice of brownie and place a large round spoon full of vanilla ice cream on top, cover with fudge, place about a tablespoon of walnuts on topping and add a maraschino cherry!

Chili’s Chocolate Chip Paradise Pie


1/3 cup grahamcracker crumbs
3 tbsp. granulated sugar
3 tbsp. butter
1/3 cup chocolate chips

Preheat oven to 350 degrees F.

Melt butter and combine with the graham cracker crumbs and sugar.

Press into bottom of a 1- quart casserole dish. Top evenly with chocolate chips.

Bake for 5 minutes until chocolate is melted. Spread melted chips out evenly over crust.


1/2 cup flour
1/4 cup granulated sugar
3/4 tsp. baking powder
1/3 cup milk
1 tbsp. oil
1 tsp. vanilla extract
1/3 cup semi-sweet or milk chocolate chips
1/4 cup shredded coconut
1/4 cup crushed walnuts or almonds

Combine dry ingredients in large mixing bowl.

Add milk, oil and vanilla and stir until smooth. Stir in chocolate chips, coconut, and nuts. Pour into crust.

Bake, uncovered, for 35 to 40 minutes, until a wooden pick comes out clean.


2 tbsp. butter
dash of cinnamon
Hot fudge and caramel toppings

Place 2 tablespoons of butter on oven-proof serving plate. Sprinkle with cinnamon. Place in warm oven until butter melts.

Remove plate from oven and place large piece of warm pie directly onto melted butter. Top pie with ice cream and drizzle with hot fudge and caramel toppings.

Chili’s Mighty Ice Cream Pie

Stream Carmel and chocolate on plate and then place your slice of pie.

1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Carmel Topping

Freeze pie crust, Heath bits and chips.

When Heath bits and chips are frozen chop in food processor until fine.

Put pieces back in freezer. Soften ice cream just until its workable (so bits can be stirred into ice cream with out melting ice cream).

Place lightly thawed ice creamin a chilled mixing bowl and add heath bits and chocolate chips that have been processed. Stir and mix well.

Place ice cream in frozen pie shell and refreeze. When pie has been in freezer for several hours and frozen well you are ready for the next step.

Melt slightly 1/3 cup of the chocolate fudge topping so that it may stream when poured from a measure cup or spoon. The Carmel may stream with out heating, if not you should do the same as the chocolate topping.

Remove the pie from freezer and stream chocolate and Carmel sauce on top of the pie and place back in freezer. When completely frozen cover tightly and will keep in freezer for several days.

Chili’s Salsa Recipe

14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces canw hole peeled tomatoes plus the juice
1 tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste

Place jalapenos and onions in processor; process for just a few seconds.

Add both cans of tomatoes, salt, sugar and cumin.

Process all ingredients until well blended, but do not puree.

Place in covered container and chill. A couple of hours of chilling will help the flavors to develop.

Serve with your favorite thin corn tortilla chips.

Chili’s Honey Mustard

1 cup mayonnaise
1 cup Grey Poupon
1/2 cup honey

Mix thoroughly. A very simple but delicious dressing or dipping sauce.