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Chili's Chicken Enchilada SoupDefinitely no denying it: Chili's makes a very, very tasty chicken enchilada soup. Guess what? You can too - without leaving your kitchen. Easily.
To begin, begin heating one tablespoon of vegetable oil in a fairly large pot on medium heat. Add one pound of chicken breasts (fillets) to the pot and allow them to brown for about five minutes on each side. Remove the chicken from the pot and set it aside. Next, saute 1/2 cup of diced onions and one pressed garlic clove in the pot for a couple of minutes. Add four cups of chicken broth to the pot. Now, in a medium sized bowl, combine one cup of masa harina and two cups of water, whisking until the mixture is thoroughly blended. Add it to your large pot, along with the broth and the sauteed garlic/onions. Add one additional cup of water, one cup of enchilada sauce, 16 ounces of Velveeta cheese, one teaspoon each of salt and chili powder and 1/2 teaspoon of cumin. Combine ingredients well and allow the mixture to come to a boil.
While the base of your soup is heating up, begin shredding the chicken into small, bite-sized pieces and adding it to the mixture. Reduce the heat and allow the soup to simmer for about 1/2 hour. When it becomes thick, it's ready! You can serve your soup with shredded cheese and/or pico de gallo as a garnish. You can also add a small dollop of sour cream as well.
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Chili's Molten Chocolate CakeGot a serious craving for Chili's sinfully good Molten Chocolate Cake? Understandable. Want to make it at home? Easy peasy.
Use one (18.25) ounce box of dark chocolate cake mix (or chocolate fudge, whichever you prefer). Prep the cake batter according to the box's directions and pour 1/2 cup of the batter into large muffin pans (four cake slots is ideal). Once the cakes are baked, remove them from the pan and let them cool down. Flip the cakes upside down, slicing a small bit of the top off of them so they lay completely flat. Using a knife, cut out a 1 to 1 1/2-inch round hole through the center of each cake. Don't go all the way through, though - you are making a nice little cubby hole for some ooey gooey chocolate to reside. Scoop out the cake and discard. In each of your newly-created holes, pour about 2 to 2 1/2 tablespoons of fudge into the center. Now, place the cooled cakes in a tightly sealed container in the fridge until you're ready to serve them.
All ready to go? Heat each cake in the microwave for approximately 45 seconds (until the fudge bubbles up). Let the cake cool for about 20 seconds and then plop a large scoop of vanilla ice cream on top, covering it with Smucker's Magic Shell chocolate topping. Voila!
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Chili's SalsaChili's wonderful salsa is extremely easy to make. Combine a 14.5 ounce can of diced tomatoes and green chiles, 1/4 cup of sliced onions (or more if you prefer), 1 tablespoon of fresh lime juice, 1/2 teaspoon of garlic salt (fresh garlic works, but this is much easier), 1/4 teaspoon each of sugar and cumin and two tablespoons of sliced jalapeno peppers. Again, you can add more peppers if you want a spicier flavor in your salsa.
Combine all but the peppers in a blender and process for just a few seconds, making sure that your diced tomatoes stay somewhat diced (i.e. don't pulverize them). Next, add the jalapenos and blend again (5-10 seconds at the most). Refrigerate the mixture for several hours, if possible. This gives all of your different flavors a chance to truly combine into a delicious, festive salsa that you can serve anytime!
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Chili’s Southwestern EggrollsIt's no secret that Chili's Southwestern egg rolls are a huge, huge hit as far as appetizers go. Making them does take a little work - but the end result makes it all worthwhile.
Rub vegetable oil on a chicken breast and then grill it for about 5 minutes on each side, salting and peppering to taste as you go. While the chicken is cooling, preheat one tablespoon of vegetable oil in a skilled over medium high heat. In the medium skillet, saute two tablespoons each of minced red bell pepper and minced green onion. Add the diced chicken to the pan, along with 1/3 cup of frozen corn, 1/4 cup of rinsed, drained, canned black beans, two tablespoons each of diced, canned, jalapeno peppers, and thawed/drained frozen spinach. Next, add 1/2 tablespoon of fresh parsley (minced) and then 1/2 teaspoon each of cumin and chili powder. Add 1/4 teaspoon of salt and a dash of cayenne pepper. You can always adjust this amount, depending on how much spice you want in your egg rolls! Stir the mixture thoroughly, remove the skilled from the heat and sprinkle 3/4 cup of shredded Monterey Jack cheese, blending it in as the cheese melts.
Now that you've got your mixture ready, it's time to make the egg rolls. Take a warm tortilla and spoon some of the mixture (about 1/5) into the middle of it. Fold the tortilla, roll it up tightly and use a toothpick to hold everything in. Once you've used all of your mixture, cover the egg rolls with plastic wrap and freeze overnight, if possible. When you are ready to serve, deep fry them in approximately 6 cups of hot oil (375 degrees) for about 15 minutes. Carefully remove them from the oil, set them on paper towels (to drain) for a few minutes, allow them to cool slightly and serve!
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Chili's Baby Back RibsWhat's a visit to Chili's without enjoying some of the restaurant's famed baby back ribs? These succulent, smoked ribs literally fall off the bone when you eat them - they really are that tender. Make them at home using this special technique!
First, make the barbecue sauce. Combine 1 1/2 cups of water, 2/3 cup of dark brown, packed sugar, one cup of apple cider vinegar, 1/2 cup of tomato paste, one tablespoon of yellow mustard, one teaspoon of liquid hickory smoke, 1 1/2 teaspoons of salt, 1/2 teaspoon of onion powder and 1/4 teaspoon each of garlic powder and paprika together in a saucepan over medium heat. Let the mixture slowly come to a boil and then reduce the heat, allowing it to simmer for about an hour until it becomes thick.
Slather the barbecue sauce over four racks of baby back ribs and then wrap in aluminum foil and place on a baking sheet (seam up). Bake at 275 degrees for two hours, or until you see the rib meat separating from the end of the rib bones by 1/2 inch. Take the ribs out of the aluminum foil and slap them on the grill for about 5 minutes on each side. This will give your ribs a nice, grilled, smoky flavor. Be sure to brush any remaining barbecue sauce on the ribs as you grill.
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