Friday, July 25, 2008

Chili's Most Wanted Recipe

Here are Chili's Top Secret Recipes

Chili’s Southwestern Vegetable Soup

  • 6 cups chicken broth
  • 1 (14.5-oz.) can diced tomatoes, with juice
  • 1 cup water
  • 1 cup canned dark red kidney beans, with liquid
  • 1 cup frozen yellow cut corn
  • 1 cup frozen cut green beans
  • 1 small diced green pepper
  • 1/2 cup diced Spanish onion
  • 1/2 cup tomato sauce
  • 6 corn tortillas, minced
  • 1 1/2 teaspoons chili powder
  • dash garlic powder
  • 1 cup grated cheddar
  • 1 cup crumbled corn tortilla chips
  1. Mix soup ingredients in pot over high heat.
  2. Bring soup to a boil, reduce heat and let simmer for 45 minutes.
  3. Serve in a soup bowl and garnish with cheese and then add the crumbled tortilla chips on top of the cheese.
Serves 5

Chili’s Southwestern Egg Rolls

Crispy flour tortillas wrapped around smoked chicken, black beans, corn, and jalapeño Jack cheese w/red peppers and spinach. Served with a creamy avocado-ranch dipping sauce.

  • 2 tablespoons vegetable oil
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 1/3 cup frozen corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 3/4 cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying
  1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chickenapproximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and setaside.
  2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and redpepper. Cook and stir 5 minutes, until tender.
  3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers,parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Removefrom heat and stir in Monterey Jack cheese so that it melts.
  4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute.
  5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture.Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4hours.
  6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffedtortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
  7. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Serves 5-6

Chili‘s Southwest Chicken Chili

  • 1/4 cup vegetable oil
  • 1/2 cup diced onions
  • 1 1/3 cup diced green bell pepper
  • 2 tablespoons diced seeded jalapeño 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 tablespoons 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 teaspoon ground red pepper
  • 1/2 teaspoon ground oregano
  • 1/2 cup crushed canned tomatillos
  • 1 can diced green chiles - (4 oz) -drained
  • 2 cans navy or small white beans - (15 oz ea) -drained
  • 1 can dark red kidney beans - (15 oz) -drained
  • 3 pounds diced cooked chicken breast
  • Garnish - shredded cheese, sour cream, tortilla chips
  1. In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.
  2. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
  3. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
  4. Serve topped with shredded cheese and sour cream if desired, with tortilla chips on the side.

Serves 4

Chili’s Fajitas

Juicy, marinated chicken or steak grilled to perfection! Served sizzling with onions and bell peppers.

  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 4 cloves garlic - crushed
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 lb. boned, skinned chicken breasts or sirloin steak
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1/2 teaspoon lime juice
  • 1 dash salt
  • 1 dash black pepper
  • 1 tablespoon olive oil
  • 1 large Spanish onion - sliced thin
  • 1/2 medium green bell pepper - seeded, sliced thin
  • 1/2 medium red bell pepper - seeded, sliced thin

  1. Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, 1/4tsp. black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for atleast 2 hours, or overnight.
  2. Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, salt, and 1 dash black pepper; set aside.
  3. Grill meat over a medium high flame 4 to 5 minutes on each side.
  4. Cut meat into thin strips; set aside and keep warm.
  5. Cook onion and bell peppers in oil until brown; remove from heat.
  6. Pour reserved liquid mixture over onions and bell peppers.
  7. Combine meat, onions, and bell peppers.
Serves 4
Tip: Good as a snack or with Mexican rice.

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 qts. water, divided
  • 2 cups crushed tomatoes
  • 1/2 lb. Velveeta cheese, cubed
  • 3 lbs. boneless, chicken breasts, cooked and shredded
  • Garnish - cheddar cheese, tortilla chips, and Pico de Gallo
  1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.
  2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéedonions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
  3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until itmelts. Add chicken; heat and serve.
  4. Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo.
Serves 16-20

Chili’s Boneless Buffalo Wings

  • 1 cup flour
  • 2 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 1/2 cup buffalo wing hot sauce
  • 2 chicken breasts, sliced into multiple 2 inch squares
  1. Mix flour, salt, pepper and paprika in a bowl.
  2. In another bowl mix egg and milk.
  3. Heat deep fryer or wok with oil.
  4. Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and then add to hot oil to fry.
  5. When the chicken is done, drain grease on paper towels.
  6. Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.
  7. Serve immediately with celery stalks and blue-cheese dip.
Serves 2-4