Chili's Chocolate Chip Paradise Pie

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CRUST: 

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. 

FILLING: 

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. 

TO SERVE: 

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.
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Chili's Margarita Grilled Chicken

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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.
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Chili's Monterey Chicken Recipe

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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.
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Chili's Beef Fajitas Recipe







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BEEF FAJITAS
Chili's Copycat Recipe

Serves 4

1 1/2 pounds of sirloin steak
1 envelope dry onion soup mix
2 cups water
sauteed onion & green pepper
1 small can diced green chilies
flour tortillas
shredded cheddar cheese
salsa

Cut sirloin steak into bite size pieces. Place in crock pot, with chili’s, soup mix & water. Cook on low, 6-8 hours. Chop onion & bell pepper in small stripes, saute in olive oil. Warm tortillas in microwave. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.



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Chili's Cactus Colada Recipe




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CACTUS COLADA

1/2 cup sweetened flaked coconut
1 cup unsweetened pineapple juice
1/2 cup gold tequila
1/2 cup cream of coconut
juice of 2 limes
3 to 4 cups cracked ice

Toast coconut at 350 degrees on a baking sheet for 6 minutes. Make sure to check your coconut every few minutes. Blend Pineapple Juice, tequila, cream of coconut, lime, and 3 cups of ice until smooth. Pour into glasses and enjoy




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Chili's Watermelon Margarita Recipe

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2 cup watermelon
1 ounce silver tequila
1/2 ounce Triple Sec
ice cubes

 Blend watermelon chunks until smooth and liquid. Add in silver tequila, triple sec and ice. Blend until smooth. Rim glass with lime and dust with sugar. Garnish with a lime wedge.

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Chili's Nacho Burger Recipe

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Chili’s Southwestern Eggrolls Recipe

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Chili’s Mighty Ice Cream Pie Recipe

Chili’s Mighty Ice Cream Pie Recipe


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.


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CHILI'S BLUE PACIFIC MARGARITA RECIPE





2 oz. Tequila
3/4 oz. Cointreau
3/4 oz. Blue Curacao
3 1/2 oz. Sour Mix
Salt the rim of a Margarita Glass.
In a Mixing Glass filled with Ice, add ingredients and a Splash of Lime Juice, shake, and strain into the Margarita Glass.
Garnish with a Lime





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Chili's Grilled Caribbean Chicken Salad Recipe



Ingredients
  • 4 boneless, skinless chicken breast halves
  • ½ cup store bought Teriyaki marinade
  • 4 cups chopped green leaf lettuce
  • 4 cups chopped iceberg lettuce
  • 1 cup chopped red cabbage
  • ½ cup drained mandarin orange wedges
  • ½ cup drained pineapple chunks
  • 1½ - 2 cups fresh fried tortilla strips
  • pico de gallo
  • Chili's Honey Lime Dressing
Directions
  1. In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
  2. Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
  3. When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
  4. Slice grilled chicken into thin strips
  5. On 2-3 large serving plates, evenly divide chilled salad greens.
  6. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
  7. Serve with a side of Chili's Honey Lime Dressing (recipe to follow).
  8. Enjoy!
Pico De Gallo:
  • 4 roma tomatoes, diced
  • ½ cup diced spanish onion (or your favorite kind of onion)
  • 2 tsp. fresh, raw jalapeño... seeded, de-ribbed, and diced
  • 2 tsp. fresh cilantro, minced
  • pinch of salt
Simply combine all ingredients in a small bowl and chill.

Chili's Honey Lime Dressing:
  • ¼ cup honey
  • ¼ cup dijon mustard1½ tbsp. sugar
  • 1½ tbsp. apple cider vinegar
  • 1½ tsp. lime juice
  • 1 tbsp. sesame oil
With an electric mixer, combine all ingredients in a small bowl until creamy and consistent. Cover and chill.

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Chili's Awesome Blossom Recipe

Chili's Awesome Blossom - The Ingredients:

Awesome Blossom:
  • 1 large yellow or white onion
  • 2½ cups all-purpose flour
  • ½ tsp. coarsely ground black pepper
  • ½ tsp. garlic powder
  • 2 tsp. seasoned salt
  • 1 cup buttermilk
Blossom Sauce:
  • 2 tbsp. tomato ketchup (catsup)
  • ½ cup sour cream
  • 1½ tsp. fresh horseradish
  • ½ tsp. seasoned salt
  • ¼ tsp. paprika
  • 1/8 tsp. crushed red pepper

Chili's Awesome Blossom - The Process:

Awesome Blossom:
  1. Slice the TOP ¼ of the onion off and carefully peel (leave root intact).
  2. At the flat surface of onion top, cut down through center to 1/2" from root. Repeat this process like you would a pie or a pizza... do your best to make 16 sections (8 cuts).
  3. Soak onion in cold ice water for ½ an hour. The onion's petals will "bloom!"
  4. In large bowl, mix all dry ingredients together.
  5. Pour buttermilk into a separate bowl.
  6. Drain onion, then dip it into the dry ingredients. Dust well.
  7. Dunk dusted onion into buttermilk. Coat thoroughly, getting inside the "blossom".
  8. Roll onion through the dry ingredients one final time.
  9. Deep-fry onion in oil until golden brown.
  10. When finished, thoroughly drain onion and place in the center of medium serving bowl.
  11. Use a 1 to 1½ inch round cookie cutter to hollow out the center of onion. This is where your ramekin of Blossom Sauce will go!
Blossom Sauce:
  1. Mix all ingredients together. Blend thoroughly.
  2. Pour into small ramekin and sprinkle with paprika.
  3. Place in the center of your Awesome Blossom.
  4. Enjoy!

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Chili's Chocolate Chip Paradise Pie Recipe



Chili's Chocolate Chip Paradise Pie - The Ingredients:

Crust:
  • 3 tbsp. real butter
  • 3 tbsp. granulated sugar
  • 1/3 cup graham cracker crumbs
  • 1/3 cup chocolate chips
Filling:
  • 1 tbsp. canola oil
  • 1/2 cup flour
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup crushed walnuts
  • 1/4 cup shredded coconut
  • 3/4 tsp. baking powder
  • 1/4 cup granulated sugar
Topping:
  • 1/4 cup chopped or crushed walnuts
  • vanilla ice cream
  • caramel topping and hot fudge
  • 2 tbsp. real butter

Chili's Chocolate Chip Paradise Pie - The Process:

Crust:
  1. Preheat oven to 350 degrees F.
  2. Melt butter in a medium microwave-safe bowl.
  3. When butter is fully melted, add graham cracker crumbs & sugar. Mix thoroughly.
  4. Transfer to a one-quart casserole dish. Press firmly into bottom of dish.
  5. Top evenly with chocolate chips.
  6. Bake for 5 minutes, or until chocolate is melted. With rubber spatula, spread melted chocolate out smoothly.
Filling:
  1. Combine dry ingredients in a large mixing bowl.
  2. Add milk, oil, and vanilla and mix on low, until smooth.
  3. With mixer still on low, add chocolate chips, coconut, and walnuts.
  4. When thoroughly mixed, pour filling over crust.
  5. Bake, uncovered, at 350 degrees F, for 35-40 minutes, or until a wooden pick comes out clean.
To Serve:
  1. Spoon 2 tbsp. butter on ovenproof plate and place until oven until butter melts.
  2. Remove plate from oven and place large piece of warm pie right on top of the melted butter.
  3. Top pie with a scoop of vanilla ice cream.
  4. Top with hot fudge & caramel toppings.
  5. Sprinkle with walnuts and enjoy!

 

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Chili's Salsa Recipe



Chili's Salsa - The Ingredients:

  • One 14½ ounce can of Ro-Tel
  • One 14½ oz. can of whole tomatoes, peeled and undrained
  • 1½ tbsp. raw jalapeno, finely chopped (get rid of seeds unless you want your salsa to be extra hot!)
  • ¼ white or yellow onion, diced
  • ½ tsp. cumin
  • ¾ tsp. garlic salt
  • ¼ tsp. sugar

Chili's Salsa - The Process:

  1. Place onions and jalapeños in a Magic Bullet or other food processor and run for about 5 to 10 secs.
  2. Add tomatoes, Ro-Tel, cumin, and sugar.
  3. Process all ingredients until thin, but not completely pureed. (Just imagine the texture of Chili's Salsa and make that your goal).
  4. Pour into a container. Cover & chill 2 hrs.
  5. Serve with warm, thin tortilla chips.
  6. Enjoy!
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Chili's Chicken Enchilada Soup


Very few things can rival the fantastic taste of Chili's Chicken Enchilada Soup.  With big, juicy chicken breast pieces, lots of cheese, and the perfect base... not too mild, not too spicy, Chicken Enchilada is one of the most perfect soups out there!

The Ingredients:
  • 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 (Mexican flour)
  • 4 quarts water (divided)
  • 2 cups crushed tomatoes
  • 1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
  • 3 pounds cooked, cubed chicken breast
  • Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips 

The Directions:
  1. In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
  2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
  3. Add Masa Harina "rue" to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
  4. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
  5. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
  6. Add chicken; heat through.
  7. Ladel into BIG ;) soup bowls.
  8. Top with mixed cheese shreds, pico de gallo, and tortilla strips.
  9. Enjoy your Chili's Enchilada Soup!

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Chili's Brownie Sundae





Chili's Brownie Sundae

Ingredients

1 Pkg. Fudge Chocolate Brownie Mix
1 (14 oz.) Pkg. English Walnuts (coarsely Chopped)
Vanilla Ice Cream
1 Small Jar Fudge Topping
1 Small Jar Maraschino Cherry's
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Chili's Brownie Sundae Recipe
Directions

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 pan so the brownies will not be excessively thick. Bake according to directions but do not over bake.

To assemble on your individual serving plate: warm a 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.
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Chili's Cajun Chicken Pasta Recipe!





  • 4 boneless, skinless chicken breast halves
  • 4 tsp. cajun seasoning
  • 4 tbsp. butter or margarine
  • 3 cups heavy cream
  • 1/2 tsp. lemon pepper seasoning
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp garlic powder
  • 8 oz. cooked penne pasta (drained)
  • 2 roma tomatoes, diced
  • fresh shredded parmesan, to taste
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How to Make Chilis Cajun Chicken Pasta:

  1. Slightly moisten chicken with water.

  2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.

  3. In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.

  4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.

  5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.

  6. When chicken is cooked through, place on cutting board and slice into strips.

  7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.

  8. Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy
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Chili's Broccoli Cheese Soup Recipe


In fact, I'm thrilled to have it as part of my 100% FREE Restaurant Recipes library!

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1/3 cup real butter
1 onion, chopped
1 to 1 ½ package(s) frozen chopped broccoli
4 (1-5 ounce) cans chicken broth or vegetable broth
1 (1 pound) loaf processed cheese food, cubed
8 oz. shredded cheddar cheese
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


In a pot, melt butter over medium heat.
Cook onion in butter until softened.
Stir in broccoli, and cover with chicken broth.
Simmer until broccoli is tender.
Reduce heat, and stir in cheese cubes until melted.
Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved.
Stir into soup; cook, stirring frequently, until thick.

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Chili's Black Bean Soup Recipe

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 diced
1 tablespoon cornstarch
2 tablespoons water


In a medium pot, place the olive oil, onion, carrot, and bell pepper.
Sauté the vegetables until tender.
Bring 1 cup of water to a boil, add the bouillon cubes.
Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2tablespoons water) to sautéed 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.

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Chili's Baby Back Ribs Recipe






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1½ cups water
1 cup white vinegar
½ cup tomato paste
1 tbsp yellow mustard
2/3 cup dark brown sugar, packed
1 tspn hickory flavoring liquid smoke
1½ tspn salt
½ tspn onion powder
¼ tspn garlic powder
¼ tspn paprika

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Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat

When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

When you're ready to make the ribs, preheat the oven to 300°F.

Brush sauce over the entire surface of each rack of ribs.

Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.

Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½".

When the ribs are just about done, preheat your barbecue grill to medium heat.

Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.

Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.

Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

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