The Original Copycat Recipes Website

Chili's

Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Chili's here. New recipes added every week.

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Show: 24
  • Score: 5.00 (votes: 1)
    Chili's Original Chili

    Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to create a recipe for the Chili's award-winning Original Chili. Why it took so long, I have no idea.

    The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

    The preparation technique for my Chili's Original chili recipe is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

    When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

    Check here more of my Chili's copycat recipes.

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  • Score: 4.80 (votes: 5)
    Chili's Boneless Shanghai Wings

    Menu Description: "Crispy breaded chicken breast topped with sweet and spicy ginger-citrus sauce. Served with spicy-cool wasabi-ranch dressing for dipping."

    So you're into boneless wings but you need a break from the traditional cayenne flavor of the Buffalo style. If fresh ginger-laced sweet-and-sour sauce sounds seducing, here is a variation worth snacking on. Along with the secret sauce recipe here is an easy way to fabricate a carbon copy of Chili's great wasabi-ranch dipping sauce just by adding a few ingredients to Hidden Valley Ranch dressing. I suggest adding one drop of green food coloring to the sauce to give it the same green tint of the original. The wasabi powder won't add much color, so this is the trick. You can find the dry powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods.

    Check out more of my recipes for Chili's famous dishes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 11)
    Chili's Southwestern Vegetable Soup

    If you like soup that's packed with veggies, that's low in fat, and has some Southwestern punch to it, this is the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and warm up your insides.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.96 (votes: 25)
    Chili's Molten Chocolate Cake

    Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

    Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell, (a chocolate topping that hardens on ice cream) that you can make from scratch with my recipe here. When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

    For a live demonstration of this clone recipe check out this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Not rated yet
    Chili's Tropical Sunburn

    The rums, Cointreau, and juices create an island flavor that anyone will love. This drink is named after its tendency to leave you passed out on the beach before applying sunscreen.

    Get your drink on with more famous cocktail recipes here.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's White Chocolate Molten Cake

    Menu Description: "Topped with vanilla ice cream under a hard chocolate shell."

    After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original.

    For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up.

    Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.88 (votes: 17)
    Chili's Salsa

    This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender.  Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix. 

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.86 (votes: 49)
    Chili's Southwestern Eggrolls

    Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."

    Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's Grilled Baby Back Ribs (Improved)

    When I hacked this recipe on my TV show "Top Secret Recipe" I learned that the only way to make ribs taste just like the famous original version from Chili's is to smoke them with pecan wood chips. I had access to the development kitchen at Chili's corporate headquarters in Dallas where I discovered that the chain uses a special commercial smoker made by Convotherm that is preprogrammed to first smoke the ribs and then steam them until tender. To stimulate the steam function in a home smoker, you will need to spray the ribs with a little water every half hour in the second half of the cooking process.

    It is also important to use the right kind of ribs if you want the perfect clone. Get well-trimmed baby backs that aren't too thick. Chili's ribs are trimmed pretty close to the bone to ensure even smoking and grilling. I also learned on the show that the chain wraps up the hot ribs in plastic wrap and foil immediately after they are smoked and before they are finished on the grill to help make them extra tender. You can skip this step if you are rushed, but if you have the time to work it in, the meat will fall off the bone on the way to your mouth. 

    If you don't have a smoker, you can still use the seasoning and sauce recipes here and turn out some great ribs on your grill. You can give the ribs their great smokey flavor using a smoking box found on some grills, or by folding pecan wood chips into a pouch made from foil. Follow my grilling directions in the Tidbits of this recipe.

    I've cloned a ton of Chili's famous dishes. See if I hacked your favorites here. 

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur

     

     

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  • Score: 4.89 (votes: 9)
    Chili's Boneless Buffalo Wings

    Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."

    This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.

    Try more of my Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Chili's Fajitas For Two

    Menu Description: "A pound of steak, chicken or combination on a sizzling skillet. Peppers available w/Fajitas upon request." 

    Chili's is perhaps the restaurant most responsible for introducing the famous finger food known as fajitas to the mass market. Company CEO Norman Brinker discovered the dish at a small restaurant on a visit to San Antonio, Texas. When Chili's put the item on its menu in the early eighties, sales immediately jumped a whopping 25 percent. One company spokesperson told Spirit magazine, "I remember walking into one of the restaurants after we added them to the menu and all I could see were whisps of steam coming up from the tables. That revolutionized Chili's."

    Today Chili's serves more than 2 million pounds of fajitas a year. If all of the flour tortillas served with those fajitas were laid end-to-end, they'd stretch from New York to New Zealand.

    Today just about every American knows what fajitas are—the Southwestern-style grilled chicken, beef, or seafood, served sizzling on a cast iron skillet. And everyone has their own method of arranging the meat and onions and peppers in a soft tortilla with gobs of pico de gallo, cheese, guacamole, lettuce, sour cream, and salsa. The tough part is trying to roll the thing up and take a bite ever so gracefully without squeezing half of the filling out the backside of the tortilla. This Chili's Fajitas recipe is guaranteed to be as delicious and messy as the original.

    Try more awesome Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.77 (votes: 26)
    Chili's Chicken Enchilada Soup

    This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 2)
    Chili's Lettuce Wraps

    Menu Description: "Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping."

    Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces with my recipe for Chili's lettuce wraps.

    After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide.

    Find more of your favorite Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Quesadilla Explosion Salad

    Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

    I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, this 4-serving clone will bring it home.

    Craving more of your favorite dishes from Chili's? See if I hacked your favorites here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur

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  • Not rated yet
    Chili's Margarita Presidente

    The Margarita Presidente is Chili's fancy designer libation made from Sauza Conmemorativo, Cointreau, and Presidente brandy. It's served up in a salt-rimmed martini glass along with additional servings in a shaker on the side. The drink comes highly recommended by the dozens of placards and signs dangling from rafters overhead in Chili's bar. I do concur.

    This clone recipe should fill your glass around three times, and your head with many happy thoughts.

    Source: Top Secret Recipes Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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  • Score: 4.40 (votes: 15)
    Chili's Honey Mustard Dressing

    One of America's favorite casual chains brings us a popular salad dressing that you can't buy in stores. Instead, buy these six simple ingredients at a store and make your own version cheaply and quickly.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.65 (votes: 17)
    Chili's Chili Queso

    Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."

    Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.

    Now, what's for dinner? Check out my other Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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  • Score: 5.00 (votes: 4)
    Chili's Cajun Ribeye

    Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

    Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Not rated yet
    Chili's Nacho Burger

    Menu Description: "Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso and green onions. Served open faced w/sour cream, guacamole, jalapenos and pico de gallo."

    This hack includes recipes for popular garnishes and sides offered at Chili's: Chili's Chili Queso, Chili's Pico de Gallo, and Chili's Guacamole. Now, in this one recipe, you'll learn how to clone all three components from scratch. You then pile everything on a hamburger with some jalapenos, crunchy tortilla chips and chopped green onion, and serve it open-faced with extra guacamole and queso on the side. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Chocolate Chip Paradise Pie

    Menu Description: "We start with a warm, chewy bar layered with chocolate chips, walnuts and coconut. Topped with vanilla ice cream and drizzled with hot fudge and caramel."

    One thing that makes this dessert special is the way it comes to your table sizzling in a cast iron skillet—just like fajitas. The chocolate chip cookie and graham cracker crust "pie" sits in a hot skillet on top of bubbling cinnamon butter. It's topped with a scoop of vanilla ice cream, and then finished with walnuts, chocolate and caramel syrup. If you're a cloning perfectionist and want to present this dessert exactly like they do at the restaurant, you'll need a small skillet for each serving. Small cast iron skillets are the best, but any 6- or 8-inch saute pan will do fine. Just be sure your pan is real hot to get that same Chili's "sizzle" when you lay in the goodies. If you've got a big crew to feed and don't have enough skillets for each serving, you can add the cinnamon butter to individual serving plates, microwave the plates until the butter melts, then build each serving on the warm plates. It may not have the sizzle of the real thing, but it'll still taste like paradise.

    Now you've got dessert covered, what's for dinner? Try my recipes for famous entrées here. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

     

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  • Not rated yet
    Chili's Boneless Buffalo Wings Reduced-Fat

    This conversion for Chili's new appetizer give us the spicy flavor of traditional Buffalo chicken wings without the bones or fatty skin, and a way to bake the chicken, rather than fry it, so that we eliminate even more of those pesky fat grams. These "wings" are actually nuggets sliced from chicken breast fillets that have been breaded and fried and smothered with the same type of spicy wing sauce used on typical wings, but without the butter. If you like Buffalo wings, you'll love this reduced-fat clone, which can be served up with some celery sticks and fat-free bleu cheese dressing on the side for dipping.

    Nutrition Facts
    Serving size–3 pieces
    Total servings–4
    Calories per serving–200 (Original–280)
    Fat per serving–5.5g (Original–15g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's Peanut Buttercup Cheesecake

    Menu Description: "Chocolate & vanilla marbled cheesecake on a chocolate cookie crust, topped w/fudge & Reese's Peanut Butter Cup pieces."

    A great dessert for anyone who likes cheesecake...and peanut butter cups. Use an 8-inch springform pan for this recipe if you have one. If not, you can also use two 9-inch pie pans and make two smaller cheesecakes. For the Oreo cookie crumbs, you can crumble three Oreo cookies (after removing the filling) or you can find packaged Oreo crumbs in the baking section of your supermarket near the graham cracker crumbs.

    Get more great Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Not rated yet
    Chili's Fajita Salad Reduced-Fat

    This big salad of mixed greens, fajita steak, pico de gallo, black beans, bell peppers, corn and guacamole comes slathered with two types of salad dressings plus fried tortilla chips, making the restaurant version a fat-filled fiesta.

    The two dressings here are made fat-free, knocking the fat grams down to around a third of what you'd down in the original. There are several components here in this conversion, but this recipe makes four of the huge entree-size salads, and the results are worth the effort. This recipe clones the steak version of the salad, but you can also replace the beef with chicken.

    Nutrition Facts
    Serving size–1 salad
    Total servings–4
    Calories per serving–591 (Original–784)
    Fat per serving–15g (Original–45g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • Score: 4.00 (votes: 1)
    Chili's Guiltless Grill Guiltless Pasta Primavera

    According to one Chili's spokesperson, "The Guiltless Grill selections are extremely popular. Guiltless Grill was a smash from the start." This clone recipe makes two huge dinner-size portions, just like the restaurant serves. The recipe should even be enough for three, perhaps four—if there's a big dessert coming.

    Nutrition Facts
    Serving size–1 dinner sized portion
    Total servings–2
    Calories per serving–600
    Fat per serving–15g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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Products: 124 of 35
Show: 24

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  • Score: 5.00 (votes: 1)
    Chili's Original Chili

    Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to create a recipe for the Chili's award-winning Original Chili. Why it took so long, I have no idea.

    The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

    The preparation technique for my Chili's Original chili recipe is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

    When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

    Check here more of my Chili's copycat recipes.

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  • Score: 5.00 (votes: 4)
    Chili's Firecracker Tilapia

    Menu Description: "A grilled tilapia fillet brushed with a sweet and spicy glaze and garnished with red chili tapenade, cilantro and sesame seeds." 

    Here's a great way to prepare that next batch of fresh fish fillets when you're contemplating a new taste. If you and your diners love spicy food this is the perfect clone, since the top secret glaze and tapenade recipes I've included here both come packing heat. You can make the sauces several hours—or even days—ahead of time, and then when you're ready to eat, the fish will cook up in less than 10 minutes. Chili's calls this "grilled" tilapia on the menu, but don't expect to find grill marks on the fish. It appears the restaurant uses a flat griddle or saute pan to cook the fish, since the tender tilapia would fall through the grate on a barbecue grill. Don't limit this recipe to tilapia. The intense glaze and tapenade will perk up a variety of fish fillets, from sea bass to salmon.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's Guiltless Grill Guiltless Chicken Salad

    This salad was one of the first six selections offered when Chili's Guiltless Grill premiered on the chain's menu in 1993. You'll love the Southwestern flavors in this delicious and healthy salad clone. The marinated grilled chicken has a sweet, smoky taste, and the pico de gallo lends a nice zip to the dish. Top it all off with irresistible Southwest dressing and you'll have a meal-size salad that comes in at only 5 grams of fat.

    Nutrition Facts
    Serving size–1 salad
    Total servings–2
    Calories per serving–558
    Fat per serving–5g

    Find more copycat recipes of your favorite dishes from Chili's here.

    Source: Top Secret Recipes Lite by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's Peanut Buttercup Cheesecake

    Menu Description: "Chocolate & vanilla marbled cheesecake on a chocolate cookie crust, topped w/fudge & Reese's Peanut Butter Cup pieces."

    A great dessert for anyone who likes cheesecake...and peanut butter cups. Use an 8-inch springform pan for this recipe if you have one. If not, you can also use two 9-inch pie pans and make two smaller cheesecakes. For the Oreo cookie crumbs, you can crumble three Oreo cookies (after removing the filling) or you can find packaged Oreo crumbs in the baking section of your supermarket near the graham cracker crumbs.

    Get more great Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

    Read more
  • Score: 4.96 (votes: 25)
    Chili's Molten Chocolate Cake

    Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

    Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell, (a chocolate topping that hardens on ice cream) that you can make from scratch with my recipe here. When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

    For a live demonstration of this clone recipe check out this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 5.00 (votes: 1)
    Chili's Grilled Baby Back Ribs (Improved)

    When I hacked this recipe on my TV show "Top Secret Recipe" I learned that the only way to make ribs taste just like the famous original version from Chili's is to smoke them with pecan wood chips. I had access to the development kitchen at Chili's corporate headquarters in Dallas where I discovered that the chain uses a special commercial smoker made by Convotherm that is preprogrammed to first smoke the ribs and then steam them until tender. To stimulate the steam function in a home smoker, you will need to spray the ribs with a little water every half hour in the second half of the cooking process.

    It is also important to use the right kind of ribs if you want the perfect clone. Get well-trimmed baby backs that aren't too thick. Chili's ribs are trimmed pretty close to the bone to ensure even smoking and grilling. I also learned on the show that the chain wraps up the hot ribs in plastic wrap and foil immediately after they are smoked and before they are finished on the grill to help make them extra tender. You can skip this step if you are rushed, but if you have the time to work it in, the meat will fall off the bone on the way to your mouth. 

    If you don't have a smoker, you can still use the seasoning and sauce recipes here and turn out some great ribs on your grill. You can give the ribs their great smokey flavor using a smoking box found on some grills, or by folding pecan wood chips into a pouch made from foil. Follow my grilling directions in the Tidbits of this recipe.

    I've cloned a ton of Chili's famous dishes. See if I hacked your favorites here. 

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur

     

     

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  • Score: 5.00 (votes: 11)
    Chili's Southwestern Vegetable Soup

    If you like soup that's packed with veggies, that's low in fat, and has some Southwestern punch to it, this is the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and warm up your insides.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Not rated yet
    Chili's Nacho Burger

    Menu Description: "Nacho Ordinary Burger! Shredded lettuce, tortilla strips, chili queso and green onions. Served open faced w/sour cream, guacamole, jalapenos and pico de gallo."

    This hack includes recipes for popular garnishes and sides offered at Chili's: Chili's Chili Queso, Chili's Pico de Gallo, and Chili's Guacamole. Now, in this one recipe, you'll learn how to clone all three components from scratch. You then pile everything on a hamburger with some jalapenos, crunchy tortilla chips and chopped green onion, and serve it open-faced with extra guacamole and queso on the side. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.65 (votes: 17)
    Chili's Chili Queso

    Menu Description: "Our appetizing cheese dip with seasoned beef. Served with warm tostada chips."

    Take your chips for a dip in this top-secret Chili's skillet queso copycat recipe that comes to your table in a small cast iron skillet along with a big bowl of tortilla chips. A popular recipe that's been circulating calls for combining Velveeta with Hormel no-bean chili. Sure, it's a good start, but there's more to Chili's spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you'll have a great dip for picnic, party, or game time.

    Now, what's for dinner? Check out my other Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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  • Score: 5.00 (votes: 1)
    Chili's White Chocolate Molten Cake

    Menu Description: "Topped with vanilla ice cream under a hard chocolate shell."

    After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original.

    For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up.

    Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Chili's Fajitas For Two

    Menu Description: "A pound of steak, chicken or combination on a sizzling skillet. Peppers available w/Fajitas upon request." 

    Chili's is perhaps the restaurant most responsible for introducing the famous finger food known as fajitas to the mass market. Company CEO Norman Brinker discovered the dish at a small restaurant on a visit to San Antonio, Texas. When Chili's put the item on its menu in the early eighties, sales immediately jumped a whopping 25 percent. One company spokesperson told Spirit magazine, "I remember walking into one of the restaurants after we added them to the menu and all I could see were whisps of steam coming up from the tables. That revolutionized Chili's."

    Today Chili's serves more than 2 million pounds of fajitas a year. If all of the flour tortillas served with those fajitas were laid end-to-end, they'd stretch from New York to New Zealand.

    Today just about every American knows what fajitas are—the Southwestern-style grilled chicken, beef, or seafood, served sizzling on a cast iron skillet. And everyone has their own method of arranging the meat and onions and peppers in a soft tortilla with gobs of pico de gallo, cheese, guacamole, lettuce, sour cream, and salsa. The tough part is trying to roll the thing up and take a bite ever so gracefully without squeezing half of the filling out the backside of the tortilla. This Chili's Fajitas recipe is guaranteed to be as delicious and messy as the original.

    Try more awesome Chili's copycat recipes here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Chili's Quesadilla Explosion Salad

    Menu Description: "Fajita-marinated chicken, corn relish, mixed cheese, cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing."

    I'm a happy camper on a Saturday afternoon when diving into one of these big salads, served up with a Presidente Margarita to help relieve my hangover from a Friday night hoo-ha. For the last several years, this has been the go-to salad when you're dining at Chili's. The chicken marinade is delicious, the corn relish is a great touch, and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad that includes slices of cheese quesadilla on the side? I love it. If you're a fan of the original, this 4-serving clone will bring it home.

    Craving more of your favorite dishes from Chili's? See if I hacked your favorites here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur

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  • Score: 4.50 (votes: 2)
    Chili's Lettuce Wraps

    Menu Description: "Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping."

    Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces with my recipe for Chili's lettuce wraps.

    After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce, and open wide.

    Find more of your favorite Chili's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.74 (votes: 19)
    Chili's Chicken Crispers and Honey Mustard Dressing

    Menu Description: "Strips of hand-battered chicken fried to perfection. Served w/sweet corn on the cob, honey-mustard dressing and homestyle fries."

    When biting into Chili's delicious trademarked Chicken Crispers, I detect the distinct flavor of MSG, or monosodium glutamate. Although there is no English word for it, the Japanese call this flavor "umami", and it delivers a taste sensation that is different from bitter, salty, sweet, or sour flavors. This "fifth flavor" is created naturally by glutamic acid, an amino acid, and it can be found in mushrooms, ripe tomatoes, fish and dairy products. But rather than adding something like Accent flavor enhancer—which is pure MSG—to this recipe, I thought of another approach. To clone the flavorful batter for this Chili's entrée, I decided to bring canned chicken broth into the mix. Most chicken broths, including Swanson brand, contain autolyzed yeast extract. These yeast enzymes release flavor-enhancing compounds that work just like MSG, amplifying flavors in much the same way. Plus, the chicken broth is made with other goodies such as carrot, onion, and celery that will contribute to a tasty, crunchy coating. As for the frying, Chili's has recently switched to a shortening that contains no trans fat. So, if you want the best clone of Chili's Chicken Crispers, use shortening, but find the kind that has no trans fat. Crisco now makes a version, and so does Smart Balance. Shortening produces a superior clone and it will release less "fry smell" into your house. You can also use vegetable or canola oil.

    I've also included the recipe for Chili's Honey Mustard Dressing that's easy to make with just 5 ingredients.

    Try my Chili's Crispy Honey Chipotle Chicken Crispers recipe here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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  • Not rated yet
    Chili's Margarita Grilled Tuna Reduced-Fat

    A plateful of rice and black beans are topped with a corn tortilla, garlic aioli, lettuce, pico de gallo and a fresh tuna steak smothered with chipotle ranch dressing.

    There are many opportunities to obliterate fat in this one, most easily in the garlic aioli and chipotle ranch dressing. The tuna you purchase may come in thick eight-ounce steaks. If so, slice the tuna through the center, making two thinner four-ounce pieces. With the rice, black beans, and toppings, this dish is an entire meal on its own. And it looks good on the plate.

    Nutrition Facts
    Serving size–1 entree
    Total servings–4
    Calories per serving–691 (Original–899)
    Fat per serving–16g (Original–38g)

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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