Chili's Broccoli Cheese Soup Recipe

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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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Chili's Molten Cake Recipe

Chili's Molten Chocolate Cake - The Ingredients:

Cake...

• 1 box (18.25 oz.) dark chocolate (or chocolate fudge) cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water

Filling/toppings:   

• 1 bottle Hershey hot fudge topping
• 8 scoops vanilla ice cream
• Smucker's Magic Shell chocolate topping

Chili's Molten Chocolate Cake - The Process:

1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.
2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted.A serrated sandwich knife works best for this.
3. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep.
4. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
5. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
6. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.
7. Enjoy!

Makes 8 desserts.

 

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CHILI'S GRILL & BAR® QUESADILLA EXPLOSION SALAD (copycat recipe) 1 cup Citrus Balsamic Vinaigrette (recipe follows) 1 cup Chipotle Ranch Dressing (recipe follows) 2 cups cooked Fajita-marinated chicken (recipe follows) Tortilla Strips (recipe follows) 1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce) 2 Tablespoons minced fresh cilantro leaves 3 large tomatoes, diced 1 (15 oz) can black beans, drained 1 (15 oz) can Green Giant Mexicorn, drained 1 (4 oz) can diced Ortega green chiles (optional) 1 (8 oz) package Avo Classic guacamole 1 1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese (3/4 cup each) Salt and pepper (optional, to taste) Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate. Prepare marinade and let chicken marinade at least 2 hours. Shortly before serving assemble salad: Cook marinated chicken as directed. Prepare the tortilla strips. Wash salad greens and place in a large bowl. Dice tomatoes and add to salad greens. Salt and pepper to taste. Drain the black beans and Mexicorn. If using mix the diced green chilies with the Mexicorn. Add beans and corn to salad greens. Add the shredded cheeses. Add cooled diced chicken pieces. Toss with desired amount of the Citrus Balsamic Vinaigrette Toss in the tortilla strips, saving a large handful for the top. Toss gently to mix well. Add deep fried tortilla strips to the salad immediately before serving so that they stay crisp. Serve with guacamole and Chipotle Ranch Dressing WHEN READY TO COOK: Preheat barbecue or stove top grill. Grill meat over medium to medium high for 4-5 minutes on each side, until done. Dice cooked chicken into bite sized pieces. TORTILLA STRIPS 8 corn tortillas oil (for frying) salt Cut a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain. *TACO BELL CHICKEN FAJITA MIX "Here is another "Super Secret" recipe, if you prefer for your Fajita Marinated Chicken." DRY INGREDIENTS: 1 tablespoon corn starch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3/4 teaspoon crushed chicken bouillon cube 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground cumin WET INGREDIENTS: 2 tablespoons oil 1/4 cup lime juice 1/3 cup water Combine all of the dry ingredients in a small bowl. Add oil, lime juice and 1/3 cup water to mix ingredients for marinade. Adapted from source: Meemo's Kitchen Blog /Patty Kaykes/ 2/23/2008 Chili's Quesadilla Explosion Salad Recipe Menu Description: Fajita-marinated chicken, corn relish, cheese, cilantro, tomato, crispy tortilla strips, chipotle-ranch drizzle, cheese quesadilla wedges, citrus-balsamic dressing.

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CHILI'S CITRUS BALSAMIC VINAIGRETTE RECIPE

CITRUS BALSAMIC VINAIGRETTE

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon orange zest pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted.
Refrigerate until ready to use
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CHIPOTLE RANCH DRESSING

1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh basil
2 teaspoons chopped canned chipotle pepper
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Mix all the ingredients together in a bowl and adjust seasoning with salt and pepper if needed.
Chill.
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